Brass Monkey No 5
Brass Monkey No 5
I’ve offered a toast to many of the Two Monkey’s creations, yet never made them one of their namesake cocktails yet – the Brass Monkey. The reason is that the Brass Monkey cocktail is, to put it bluntly, a crappy cocktail. No one wants a crappy cocktail. What does it say about the person who serves it, or the person (or puzzle) it goes to, after all? I don’t serve crappy puzzles around here, and I certainly don’t serve crappy cocktails. I also don’t typically use such unsavory language, either, but I suppose all the BMs are effecting me.
a bit of rye humor
The Brass Monkey cocktail is a footnote in the archives of bad drinks inspired by pop culture. The drink has two iterations - the combination of malt liquor plus orange juice, or the combination of dark rum, vodka and orange juice – which are both awful. It was popularized in the Nineties by the music group the Beastie Boys, who wrote a song about the drink and its intoxicating qualities. The song wasn’t very good either, but that has never been a prerequisite for popularity or success. For better or (likely) worse, it’s time to resurrect the Brass Monkey and toast the Two Brass Monkeys. But I just couldn’t stomach the original, so you’ll have to forgive me for making it better. I realized I could just make another version and give it a new number – what a novel idea! For this updated, improved and renumbered BM I ditched the rum and vodka for some very special rye (only the best for the TBMs), turned it into a highball, and gave it a little grenadine kiss. WhistlePig rye is crafted in Vermont using old world techniques with modern craft vision, keeping only the very best results and continuously innovating their products. It is considered to be the best rye whiskey in the world. I probably shouldn’t use it in a BM cocktail but something about this toast just compels me. I’m sure the Monkeys won’t mind. Cheers!
take five
Brass Monkey No 5
1 ½ oz WhistlePig rye
1 ½ oz fresh squeezed orange
6 oz ginger beer
¼ oz grenadine
Build ingredients in a tall glass in order and garnish with a barrel of monkey peels.
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