I've never tasted any smoke or peat in monkey shoulder but I"ve heard multiple people say it's too peaty for them. It's an interesting thing about taste and smell, and how two completely different opinions can be true at the same time.
monkey shoulder is completely unpeated, which makes me think what people taste as peat in it might be either the barrel char or bitter malt which are fairly universal flavours in scotch. also the power of suggestion plays a huge factor with people associating scotch with peat
@@DHBWMannheim-ve3wfIt's a thick layer of plant matter that builds up in swampy ground. Dried out, it is used as fuel for the fire heating the malt house. The smoke adds a unique taste and aroma to the whiskey.
Peat is partially decayed organic or vegetable matter that's found in marshlands and bogs and can be burnt. Whisky that's been peated has had its malted badly dried by burning peat. This emparts a smoky flavour to the whisky.
Delicious as is, but right now I'm drinking it with an egg white, a splash of demerara syrup, and a few drops of Angostura floated on top of the foam. Wow!
Excellent! I love playing around with whiskies and liqueurs/vermouths/amari so this is right down my ally. And yes, Benedictine is a staple. You take care mate, it's good to see you back in the game, please stay with us for many more years! 🥂
This is a huge favourite Steve. I am a massive scotch lover - Islay peated is my love - but any cocktail with Scotch and Benedictine is a huge hit for me and right up my street!! Lol!! I hope you are feeling better and better!! I am cheering you on!! Thanks for the awesome video!! It's great seeing you here. Love your videos!! Be well!! 🙂
Scale: Japanese pours are tiny. It's often said that it is because many Japanese do not have the right body chemistry to process a lot of alcohol, but maybe it's just an excuse to give smaller pours...A shot here is 20-30 ml, never 45.
I am salivating watching this video. Can't wait to try this but I agree...it's so simple and obvious that I can't believe it's never been done before. I like the smaller specs. Some of the recipes from the old classic cocktail books make smaller drinks and I think that was intentional. It's great when you want to try two or three different cocktails in a night, as I often do. The classic "Three Martini Lunch" from the Mad Men days did not use the giant 90s martini glasses we are now familiar with. That's how they were able to do it and go back to work for the afternoon. I have some vintage glassware that is tiny and delicate and would fit this cocktail perfectly.
Can’t wait to try this. Have avoided scotch for 50 years…as die hard bourbon fan. But bought some Monkey Shoulder a few months ago as my cocktail club endeavored to push past old prejudices. Much research for me. Have not been disappointed with it. Have your book. Love it! Also like simple but great cocktails as often I don’t want a big production just to have a nice drink. Btw…u r looking great!
Benedictine! I have loved this cordial ever since I discovered my Grandma used to sip a little tipple in the evenings, and I asked if I could have a taste (because the bottle looked so cool). Love the herbaceousness! I have since graduated to B&B, but I can see how Benedictine on its own would play better with scotch. Thanks, Steve. And, yes - buy the book! It's chock full of easy-to-make recipes (with photos of what the perfect cocktail should look like) and has Steve's visage, complete with that patented smile, on the front cover. Oh, and those guns...
Both you and David from Booze on the Rocks covered this on the same day, almost releasing the videos at the same time. If that’s not proof enough to know I need to give this one a try I don’t know what is. Great work sharing a new classic Steve! So glad to have you back.
Great drink, big fan anything scotch, and I agree benadectine is a great spirit…I do find myself shying away from lemon shaken drinks. Just too citrus acidic profile they all tend to fall into.
Glad to see that you are looking much better than when you made your first announcement. Much better color. Have you started cardiac rehab yet? Hang in there and be well.
Tried to guess’ta’mate, last night nice drink! Got the “proper” gear today and around the pool in Fla we ran out of the French stuff! Super great drink and a different take on whiskey which my wife hates!!! She loved this one!!!
Nice content as always ! I tried to clarify it to store it for later but the flavors really are muted and dulled. What do you think could help ? Angostura, a bit of rye, a rich or demerara simple syrup ?
About the small amounts: I don’t know Japanese cocktail culture, but I think it’s like a tasting menu; I’ve often been at a bar with great cocktails but they may have 3 ounces or more of spirit per serving. That really limits how many you can try before getting shnockered. Thanks for the great videos, learning a lot here. :)
They're an awesome shaker although they aren't cheap! The brand is Yukiwa and you can find them from Bar Times Store (Tokyo), Star Shaker (Greece) or here is a seller on Amazon: amzn.to/48QURk9 - the shaker has a capacity of 230ml.
Good to see you looking well, Steve! I’ll be trying this tonight, for sure, experimenting with levels of peat. Monkey Shoulder has gotten stupidly expensive here in the States, on par with Laphroaig 10.
Yes!!! It's good!!! I always have a bottle of Fireball in my bar (because let's face it, my customers want a Tennesee fire, but that's too expensive!) Another cocktail to do with Fireball is a Cosmopolitan, but with Fireball instead of Vodka! It makes for a very nice christmas drink!
@@jeffreypenkoff6178 I absolutely agree, but my customers know Jack Daniels, and only order what they know. They're french, so they do what they can. Don't ask too much of them.
Have to try this, big fan of Benedictine! You have such a lovely Thumbnail, you should show it in the video as well. Maybe together with the recipe for some seconds. I would take a screenshot... 😊
❤ Saludos desde Chile. Acabo de comprar hace unos días el licor Benedictine y sin duda es necesario tenerlo en casa 😅Hoy probaré la receta! Muchas gracias por estas ideas Steve!
I like this cocktail, but I liked the idea better when I swapped the Benedictine out for Yellow Chartreuse. The color, the aroma, the mouth feel is more silky, it tastes more complex to me. Not sure if it's already a cocktail or not, but if not it absolutely should be. What should we name it?
Not sure if it’s been made before… not that I can find. You should try a Monte Cassino (equal 3/4 oz measures of rye, Benedictine, yellow Chartreuse & lemon juice).
Benedictine is pretty unique so any substitutions would probably result in a different (but still good!) drink. The closest thing I can think of is Drambuie or mayyyyyyyyybe Yellow Chartreuse.
Doubling the recipe makes a pretty large drink, I suggest increasing things by 50% to make a standard-size cocktail: 1.5oz Scotch 3/4oz Benedictine 3/45oz Lemon 1 barspoon-1/4oz simple Much like other Daisy-style cocktails (like the Sidecar), after trying it I felt it needed a little more sugar to balance out the tartness of the lemon. Honey syrup might work better but I don't know if that's starting to drift a bit too far into another flavour profile.
This is an old cocktail invented in the early 20th century (1930s I think) it's called a "silent third". I only know this because I thought I came up with it myself a year or so ago, but I looked it up online and it already existed.
@@StevetheBartender_ My bad Steve, you're absolutely right. The Silent Third has Triple Sec not Benedictine. I was experimenting with these two drink combos a while back so I must have just confused the two in my head. While experimenting I thought to myself a "Scotch Sidecar" might be nice, but then I found out that was called a Silent Third. Around the same time I was working on a drink with Irish Whiskey, Benedictine, and lemon juice. Unfortunately I never quite got it to taste the way i wanted, so I scrapped it. Anyway I got these two mixed up; so sorry about that. I should have looked things up online before making my comment instead of going from memory.
I made this tonight with Glenlivet 12 and I split the liqueur 50:50 between Drambuie and Benedictine. To tell you the truth, I didn’t love it. I thought it was super tart to the point of being unbalanced. It also had a bit of unpleasant bitterness on the finish. I will go back and remake it with blended Scotch and only Benedictine to see if that improves it. It may need a bar spoon of simple syrup to give it better balance.
Great looking drink, but it’s not even subjective to say that Monkey Shoulder is completely “un-smoky”. It’s three Speysides that have seen no peat whatsoever. I know these videos are unscripted and off the cuff; but it’s just wrong to call it smoky, and if you were behind a bar telling Guests this, you’d be serving them the wrong Scotch.
Taste is subjective and I seemed to pick up something that I thought was smoke despite it not being peated. My taste buds must be broken considering I haven’t had a drink for close to 6 months. And I wouldn’t suggest it if someone requested a smokey / peated whisky. Thanks for the feedback.
What is your favourite 3-ingredient cocktail?
📕 Buy my cocktail book: bit.ly/STB-cocktail-guide
Huge fan of the Honey Bee that I learned watching this channel
Easily the Boulevardier, as one of my main choices on a night out.
The simple Salty Dog 😊
Negroni, Manhattan, Gimlet, Daiquri
Terremoto chileno (vino pipeño, helado vainilla y granadina)
Good to see you back Steve. Best wishes from Ireland
The bartender that flies in the face of tradition and releases a scotch video before ST. Patricks' Day!! Bravo!!!! 🤣
I've never tasted any smoke or peat in monkey shoulder but I"ve heard multiple people say it's too peaty for them. It's an interesting thing about taste and smell, and how two completely different opinions can be true at the same time.
monkey shoulder is completely unpeated, which makes me think what people taste as peat in it might be either the barrel char or bitter malt which are fairly universal flavours in scotch. also the power of suggestion plays a huge factor with people associating scotch with peat
Same. I have never gotten any peat from any batch of Monkey Shoulder, and its my go-to mixing scotch
What‘s peat? Non-native speaker, never heard the word
@@DHBWMannheim-ve3wfIt's a thick layer of plant matter that builds up in swampy ground. Dried out, it is used as fuel for the fire heating the malt house. The smoke adds a unique taste and aroma to the whiskey.
Peat is partially decayed organic or vegetable matter that's found in marshlands and bogs and can be burnt. Whisky that's been peated has had its malted badly dried by burning peat. This emparts a smoky flavour to the whisky.
The small kit makes you look like a giant. Great drink, happy to see you back!
Thank you for another great video! Keep up the amazing work!
Delicious as is, but right now I'm drinking it with an egg white, a splash of demerara syrup, and a few drops of Angostura floated on top of the foam. Wow!
VERY NICE!! I really like this one! Thank you for sharing!!
Glad to see you doing well Steve that drink looks awesome will definitely have to try it
Glad to see you making videos again. Looking good man. Hope your recovery goes well.
Great to have you back! Your book has been invaluable to the start of my bartending and mixology journey!
Excellent! I love playing around with whiskies and liqueurs/vermouths/amari so this is right down my ally. And yes, Benedictine is a staple. You take care mate, it's good to see you back in the game, please stay with us for many more years! 🥂
This is a huge favourite Steve. I am a massive scotch lover - Islay peated is my love - but any cocktail with Scotch and Benedictine is a huge hit for me and right up my street!! Lol!! I hope you are feeling better and better!! I am cheering you on!! Thanks for the awesome video!! It's great seeing you here. Love your videos!! Be well!! 🙂
This and the Bobby Burns!!
I just tried it and it is a fantastic one. Direct to my repertoire!! Many thanks for your fantastic videos, Steve!!
Sessional Banger, damn that’s goooood! Thank you Steve😊
Great, great recipe.
Love everything about this cocktail, bought your book, thanks for all your efforts.
Thanks for your support - hope you love the book!
Might have to pick up some dom benedictine to try this one out. Thanks for the recipe and cheers from Texas, my frined.
Scale: Japanese pours are tiny. It's often said that it is because many Japanese do not have the right body chemistry to process a lot of alcohol, but maybe it's just an excuse to give smaller pours...A shot here is 20-30 ml, never 45.
Just ordered your book after watching this video! Glad to have you back!
Cheers Christian! I hope you love the book and cocktails!
I am salivating watching this video. Can't wait to try this but I agree...it's so simple and obvious that I can't believe it's never been done before.
I like the smaller specs. Some of the recipes from the old classic cocktail books make smaller drinks and I think that was intentional. It's great when you want to try two or three different cocktails in a night, as I often do. The classic "Three Martini Lunch" from the Mad Men days did not use the giant 90s martini glasses we are now familiar with. That's how they were able to do it and go back to work for the afternoon. I have some vintage glassware that is tiny and delicate and would fit this cocktail perfectly.
Fantastic 👏 👏 👏. Another great 👍 video 📹 like always.
Gotta get me a bottle of Benedictine! Looks delicious, can't wait to take this one out for a spin...
Noice. Simple and good. Steve approved. Glad to see you back be safe and get well.
Can’t wait to try this. Have avoided scotch for 50 years…as die hard bourbon fan. But bought some Monkey Shoulder a few months ago as my cocktail club endeavored to push past old prejudices. Much research for me. Have not been disappointed with it. Have your book. Love it! Also like simple but great cocktails as often I don’t want a big production just to have a nice drink. Btw…u r looking great!
Benedictine! I have loved this cordial ever since I discovered my Grandma used to sip a little tipple in the evenings, and I asked if I could have a taste (because the bottle looked so cool). Love the herbaceousness! I have since graduated to B&B, but I can see how Benedictine on its own would play better with scotch. Thanks, Steve. And, yes - buy the book! It's chock full of easy-to-make recipes (with photos of what the perfect cocktail should look like) and has Steve's visage, complete with that patented smile, on the front cover. Oh, and those guns...
Both you and David from Booze on the Rocks covered this on the same day, almost releasing the videos at the same time. If that’s not proof enough to know I need to give this one a try I don’t know what is. Great work sharing a new classic Steve! So glad to have you back.
Great drink, big fan anything scotch, and I agree benadectine is a great spirit…I do find myself shying away from lemon shaken drinks. Just too citrus acidic profile they all tend to fall into.
Glad to see that you are looking much better than when you made your first announcement. Much better color. Have you started cardiac rehab yet? Hang in there and be well.
Bravo 👏
Steve, you look like a giant man drinking from a goblet. Great drink sir and wishing you much health! ❤💯
That’s not a coupe glass. It’s a regular sized wine glass. Steve is nine feet tall.
Tried to guess’ta’mate, last night nice drink! Got the “proper” gear today and around the pool in Fla we ran out of the French stuff! Super great drink and a different take on whiskey which my wife hates!!! She loved this one!!!
Nice content as always ! I tried to clarify it to store it for later but the flavors really are muted and dulled. What do you think could help ? Angostura, a bit of rye, a rich or demerara simple syrup ?
Good investment on the Dom...it will last quite a while; uses are always very small, but very impactful in cocktails.
Steve , I love you put the Monkey Shoulder , it's my favorite👍...Keep it up !!!🙂
Have a nice week !!!🥂
Steve, Great minds think alike :) I realeased this too, and I agree its really good.
You beat me to it by only a few hours!
The "u" is silent in Daisuke. Pronounce as "dice-key"
Yum. I think I’d try this with Famous Grouse. I like the Sentimental Gentleman, but this looks so refreshing!
I was debating between Famous Grouse and Monkey Shoulder actually.. I've been meaning to try the Anders' Sentimental Gentleman!
You’re looking well 👍
About the small amounts: I don’t know Japanese cocktail culture, but I think it’s like a tasting menu; I’ve often been at a bar with great cocktails but they may have 3 ounces or more of spirit per serving. That really limits how many you can try before getting shnockered.
Thanks for the great videos, learning a lot here. :)
It follows the same rough sour(daisy) format/template/root of 2:1:1. Learn the roots and ratios, and more great ones like this show up.
Great to see you back, Steve! Anybody knows the brand of the shaker? I’ve been looking for that size and model and that one looks great. Thanks!
They're an awesome shaker although they aren't cheap! The brand is Yukiwa and you can find them from Bar Times Store (Tokyo), Star Shaker (Greece) or here is a seller on Amazon: amzn.to/48QURk9 - the shaker has a capacity of 230ml.
great day 😊
Good to see you looking well, Steve! I’ll be trying this tonight, for sure, experimenting with levels of peat. Monkey Shoulder has gotten stupidly expensive here in the States, on par with Laphroaig 10.
Has anyone ever tried the 'Fireball' version of a Moscow Mule? (substituting Fireball whiskey for the Vodka), it's outstanding!!!
sounds good, I use Tequila to make Mexican Mules. Delicious!
@@keithp115 tequila makes everything better
Yes!!! It's good!!! I always have a bottle of Fireball in my bar (because let's face it, my customers want a Tennesee fire, but that's too expensive!)
Another cocktail to do with Fireball is a Cosmopolitan, but with Fireball instead of Vodka! It makes for a very nice christmas drink!
@@krakenpots5693sue me, but Fireball is better than Tennessee Fire
@@jeffreypenkoff6178 I absolutely agree, but my customers know Jack Daniels, and only order what they know.
They're french, so they do what they can. Don't ask too much of them.
Have to try this, big fan of Benedictine!
You have such a lovely Thumbnail, you should show it in the video as well. Maybe together with the recipe for some seconds.
I would take a screenshot... 😊
How does Benedictine compare to Drambuie?
Looks like a riff on the Sidecar. Got one lemon left, gonna try this later. May as well go 1.5/0.75/0.75
That is very similar to the monte cassino. Only extra ingredient is yellow chartreuse.
might explain why this one is becoming more popular with the shortage
@@brianchasseeexcellent point, pragmatist. 😊
shortage of chartreuse ?@@brianchassee
❤ Saludos desde Chile. Acabo de comprar hace unos días el licor Benedictine y sin duda es necesario tenerlo en casa 😅Hoy probaré la receta! Muchas gracias por estas ideas Steve!
How potent is Benedictine?
That glass is so beautiful. Does anyone know where I can find it in Europe?
It’s by a company called Rona (made in Slovakia). The glass is quite small, around 100ml.
@@StevetheBartender_ Awesome, thank you! ☺️
The shaker and glass look Lilliputian in your mitts. 😁
800K subscriber event should be Steve making drinks with progressively smaller kit.
I like this cocktail, but I liked the idea better when I swapped the Benedictine out for Yellow Chartreuse. The color, the aroma, the mouth feel is more silky, it tastes more complex to me. Not sure if it's already a cocktail or not, but if not it absolutely should be. What should we name it?
Not sure if it’s been made before… not that I can find. You should try a Monte Cassino (equal 3/4 oz measures of rye, Benedictine, yellow Chartreuse & lemon juice).
@@StevetheBartender_ oh I googled & found that shortly after. I will certainly be trying that next! What are your thoughts on it?
Sounds like a Bobby Burns but the sweet vermouth was left out so we need to improvise.
I bet this would be good with Drambuie
Absolutely! I wonder if I have a bottle hiding away somewhere.. 🤔
I dont have benedictine, what else can l use?
Benedictine is pretty unique so any substitutions would probably result in a different (but still good!) drink. The closest thing I can think of is Drambuie or mayyyyyyyyybe Yellow Chartreuse.
Drambuie yes, definitely, Yellow Chartreuse might be great too but it’d be an entirely different drink.
@@m1ndsurfer but some like herbal liquor would be "good enough"? I dont wanna put jägermeister, but something in that way could go?
@@Crazyapple16No not at all. It would have to be a honey herbal liqueur like Benedictine or Drambuie for it to be remotely anything like this drink.
@@m1ndsurfer well l didnt know, l cant even buy benedictine in my country
I love 3 ingredient drinks and I am excited to try it. "Is that a shaker for ants?!?!? Needs to be at least 3 times bigger"
Haha, it's so tiny but I love it. It's only 230ml and made by Yukiwa (epic barware!).
@@StevetheBartender_ it does look really cool
What a weird coincidence, channel Booze on the Rocks did a video on this very same drink today
Noice!
Kind of a variation of the Penicillin isn't it?
Doubling the recipe makes a pretty large drink, I suggest increasing things by 50% to make a standard-size cocktail:
1.5oz Scotch
3/4oz Benedictine
3/45oz Lemon
1 barspoon-1/4oz simple
Much like other Daisy-style cocktails (like the Sidecar), after trying it I felt it needed a little more sugar to balance out the tartness of the lemon. Honey syrup might work better but I don't know if that's starting to drift a bit too far into another flavour profile.
who should be welcomed back ya
This is an old cocktail invented in the early 20th century (1930s I think) it's called a "silent third". I only know this because I thought I came up with it myself a year or so ago, but I looked it up online and it already existed.
The first few Silent Third recipes I came across were Scotch, triple sec, lemon juice... do you have a link to share?
@@StevetheBartender_ My bad Steve, you're absolutely right. The Silent Third has Triple Sec not Benedictine. I was experimenting with these two drink combos a while back so I must have just confused the two in my head.
While experimenting I thought to myself a "Scotch Sidecar" might be nice, but then I found out that was called a Silent Third. Around the same time I was working on a drink with Irish Whiskey, Benedictine, and lemon juice. Unfortunately I never quite got it to taste the way i wanted, so I scrapped it. Anyway I got these two mixed up; so sorry about that. I should have looked things up online before making my comment instead of going from memory.
@@Stephen_Curtin no need to apologise! I was just curious :)
Sort of reminds me of a Rusty Nail
Giant drinking in a normal coupe glass :
The glass looks extra tiny in your paws!
A millisecond after making this it occurred to me that it’s “just” a scotch daisy. No less delicious for that, though! 🍸
I made this tonight with Glenlivet 12 and I split the liqueur 50:50 between Drambuie and Benedictine. To tell you the truth, I didn’t love it. I thought it was super tart to the point of being unbalanced. It also had a bit of unpleasant bitterness on the finish. I will go back and remake it with blended Scotch and only Benedictine to see if that improves it. It may need a bar spoon of simple syrup to give it better balance.
its called a rusty nail
Rusty Nail = Scotch + Drambuie
I love the simplicity of this
Likewise!
Great looking drink, but it’s not even subjective to say that Monkey Shoulder is completely “un-smoky”.
It’s three Speysides that have seen no peat whatsoever.
I know these videos are unscripted and off the cuff; but it’s just wrong to call it smoky, and if you were behind a bar telling Guests this, you’d be serving them the wrong Scotch.
Taste is subjective and I seemed to pick up something that I thought was smoke despite it not being peated. My taste buds must be broken considering I haven’t had a drink for close to 6 months. And I wouldn’t suggest it if someone requested a smokey / peated whisky. Thanks for the feedback.
@@StevetheBartender_
Taste may be subjective, but production method is not.
It would be like claiming a wine is oaky when it’s not seen any.
I don’t believe I made any claims about the production method of the whisky.
Put your back into it…..