Admittedly, I’d skim past the whisky cocktails on the drinks menu, and I’d not warm my cockles (do I have cockles?) by having a little whisky tipple. However, when invited to Callooh Callay’s JubJub to sample some Monkey Shoulder cocktails, I couldn’t possibly say no to the chance of venturing beyond the wardrobe. It may sound like I’m talking in riddles, but I assure you, I am writing this a good 24 hours after the cocktail tasting.It would not have been a far cry from a scene from Mad Men, with the candles and the spicy aroma of whisky floating around the room, had it not been for the flamingos perched on the shelf and the animal skin lined walls. It could only be the curious room above the main bar of Callooh Callay.
First we sampled Monkey Shoulder – naked, which made me pull a face I could not hide. Whilst I could imagine men of a particular age pulling a bottle of it from an oak desk drawer or enjoying it as they loosen their ties, my lips were burning and my cheeks were bright red. In case you didn’t know, I’m no whisky connoirsseur.
I was reassured however, by reformed whisky haters, that by the time we had sampled the last cocktail I would be asking for a straw – and I thought, of course, by then I’ll be pissed. Little did I know that the clever Monkey Shoulder mixologists were now considering the younger crowd when thinking up original and exciting cocktails in the hope to introduce a new generation of whisky drinkers, and that consequently the cocktails I’d be trying would be scarily delicious.
First to try was the Monkey Diablo, a real winter warmer (it’s literally served warm), with hints of infused cinnamon and a hit of coffee, sweetened to your taste. It was a treat to watch Monkey Shoulder Brand Ambassador Dean Callan show off his skills as he practically flambéd the cocktail over a bain marie whilst doing fancy things with orange peel and cloves and a whale-boned ladle.
Next we tried the Malt Jockey which had a subtle hint of choc bitters, giving me the impression that I had just had a tasty chocolate liqueur. Whilst sampling this one, Callan talked us through the process of creating Monkey Shoulder, informing us it takes three whiskies, starting with the first in a Bourbon cask and gradually adding more.
But twas the Artist Special that made me request a straw (seriously), served bubblegum pink on ice with a branch of red currents draped across the glass, it was like a smoothy, or a sorbet. Raspberry flavoured, and both sweet yet bitter and still strong tasting, the Artist Special was smooth and something special in every sense of the word. And here I am, representing the new generation of whisky drinkers. My plus one actually called it ‘buff’.
With it’s gramophones, gnomes, jubjub keys, wardrobe and flamingos, I’m not sure I could think of another bar in Shoreditch for which Monkey Shoulder is better suited.
Date posted: 01/02/2012
Category: News.
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