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Admittedly, it appears somewhat eccentric to claim that a recipe of gin has the power to unite great British traditions, the spices of India, and the rich landscape of the Black Forest. And yet it is precisely this eccentricity that defines the enigmatic and venturesome character of Montgomery Collins, from whom our Schwarzwald Dry Gin originates.
A good third of the ingredients for this special gin come from the Black Forest and are definitely not what you would call typical gin flavorings! In total, 47 handpicked ingredients, prepared in extremely soft spring water from our own Black Forest source, give MONKEY 47, whose pièce de résistance is the use of local lingonberries as some sort of "secret weapon" typical to the Black Forest, its unrivaled complexity and quality, which is fully brought to bear through masterly distillation and maturing in traditional earthenware containers.
Whether with tonic, as a sling, martini, or gimlet, the unique and complex taste of Monkey 47 is an ideal basis for both classics and more eccentric cocktails. With the distinct and pure scent of juniper, a tangy and crisp citrus note, a sweet, floral aroma, a hint of peppery spices, subtle bitter fruit, and a deep and harmoniously balanced complexity with a tremendously racy finish!
For us, big, heavy furniture; lots of mahogany; leather-bound books; columns of polished marble; and the soft light of a flickering fireplace bring to mind the unique atmosphere of a dignified home library or a traditional gentleman's club. You too? Then be sure to check out Scarfes Bar, which you'll find at London's Rosewood Hotel.
This chapter in our never-ending search for unique aromas and new sensory experiments led us straight to the Palatinate (southwest Germany), where wooden barrels are still made by hand for the maturation and refinement of distillates. We even got the chance to watch a cooper go about his work.
45ml Monkey 47 Schwarzwald Dry Gin
120ml Tonic Water
Grapefruit Twist
Build in your favorite G&T glass/Becher over ice and garnish with a grapefruit twist. Cheers!
60ml Monkey 47 Schwarzwald Dry Gin
30ml runny honey
25ml lemon juice
lemon zest
Shake and strain into a coupette. Garnish with a lemon zest.
60ml Monkey 47 Schwarzwald Dry Gin
10ml Blanc Vermouth
Grapefruit twist or Olive
Stir ingredients in a mixing glass with ice until well chilled. Strain into a chilled cocktail glass, and garnish with a grapefruit twist.
45ml Monkey 47 Schwarzwald Dry Gin
20ml Lemon Juice
20ml Simple Syrup
Build with ice into a collins glass. Stir well and top with Soda Water. Garnish with Lemon and Orange wheel.
60ml Monkey 47 Schwarzwald Dry Gin
15ml Lime Juice
7,5 ml Simple Syrup
Shake all ingredients with ice, then strain into a chilled cocktail glass.
in earthenware
vessels
as the
secret weapon
wunderbar
botanicals
In July 1945, Wing Commander Montgomery “Monty” Collins of the Royal Air Force – watch lover, cricket enthusiast, and globetrotter – was posted to the British sector of divided Berlin. Collins, the son of a British diplomat, was born in 1909 in Madras. He was quick to discover the power of language and learned no fewer than five languages, one of which was German. Having arrived in Berlin after the end of the war and taken up his post in the administration of the British sector, Commander Collins was profoundly affected by the extent of the destruction of the capital and so resolved to support the reconstruction of Germany in his free time too. Henceforth he became devoted to the rebuilding of Berlin Zoo, through which he came to sponsor an egret monkey by the name of Max.
Doing things by hand is a matter of honour, which is why Monkey 47 contains only hand-picked ingredients. A number of them, including the peel of bitter oranges, lemons, and grapefruits, have to be fresh off the fruit when added to the macerate prior to distillation. This requires the helping hands of hard-working locals who are willing to report for duty at seven o’clock every morning. Following meticulous sensory inspection, each ingredient is distilled using well-honed artisanal techniques and the softest local spring water before being stored in traditional earthenware vessels for maturation. The production process is complicated, comprising a combination of maceration – that is, steeping herbal ingredients in a mixture of highly rectified, molasses-based ethyl alcohol and spring water – as well as distillation, percolation, and oxidation.
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