Go Home Monkey

30ml milk-washed

Smokey Monkey Shoulder

20ml brown butter coffee liqueur 10ml caramel

30ml cold brew coffee

2 dashes coffee bitters

Ipoh white coffee foam

1 coffee bean, lightly torched

Mix the Smokey Monkey, coffee liqueur, caramel, cold brew coffee and coffee bitters in a chilled mixing glass. Stir well and pour into a Nick & Nora glass. Top with white coffee foam and garnish with the coffee bean.

Milk-washed Smokey Monkey Shoulder

40ml full cream milk 250ml Smokey Monkey 250ml Monkey Shoulder 10ml orange juice

10ml lemon juice

2 slices orange peel 8 cloves

2 sticks cinnamon

Have the milk ready in a jar. Mix the rest of the ingredients in a container and slowly pour them into the jar. Add the spices and leave overnight. Strain the mixture and it is ready to use.

Brown Butter Coffee Liqueur

200g unsalted butter 700ml Mr Black cold brew coffee liqueur

Cook the unsalted butter in a pan on low heat. Keep stirring until it becomes golden brown. Let it cool before pouring into a jar with the coffee liqueur. Keep in the freezer overnight before straining it.

Cold Brew Coffee

100g coarse coffee grounds 100ml cold water

Mix the coffee grounds in the cold water. Leave overnight and strain.

Ipoh White Coffee Foam

30ml fresh espresso 20ml Mr Black cold brew coffee liqueur

15g agar agar powder 400ml heavy cream

20ml caramel

30ml condensed milk

Mix the espresso, coffee liqueur and agar agar powder. Stir until the agar agar powder is well dissolved. Mix the other ingredients and pour into an iSi whip, charged with CO2. Shake lightly and leave in the chiller until needed.