The Golden Monkey
Recipe by Robert Grecht- aka The Doghouse
I had to do a bit of metric conversion here, for Robert’s recipe.
Robert had this presented in an amazing glass. I just had a footed Pilsner glass, sorry. But when he told me what he was making, I knew Rob would dig it (my Rob). It’s a well balanced drink, that just requires a bit of preproduction. But we’ll worth it.
7.5ml aged pot still Jamaican rum – Rumbar used
37.5ml Banana-infused Jameson Irish Whiskey
10ml Giffard Banane du Brésil
5ml Crème de Cacao – de Kuypers
22.5ml banana milk*
22.5ml lemon juice
15ml cinnamon syrup
1 dash chocolate bitters- I have Bitter Bastards Cocoa Bitters
Flash blend with ice for 8-10 seconds, open pour and garnish. I had to shake it. I don’t possess a milk shake thingy.
GARNISH: Banana, a piece of Tony’s Chocolonely, and a monkey.
My banana infused Jameson was 2 very ripe bananas in a half bottle of Jameson.
Banana milk as per Robert’s directions, and measurements.
*Banana Milk (by Shannon Mustapher)
- 1 ripe banana peeled chopped & frozen
- 1 cup water
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg (fresh grated)
- 1/2 tsp vanilla extract
- 1 tsp honey
- 1 tsp Cocoa powder
Blend all until smooth, add water if needed. Keep refrigerated and use within 2 days, add 1 oz of 151 rum to extend for a couple days.