- Cocktails and Spirits
October 4, 2012
The Monkey Punch.
The punch is as fun as the name: with Monkey Shoulder whiskey, sherry, and amaro, the Monkey Punch is all you need for a guaranteed fun Halloween bash. Click here for more Halloween punch recipes.
- 4 parts Monkey Shoulder whiskey
- 1 part Drysack Medium Sherry
- 3/4 parts Amaro
- 1 part lemon juice
- 2 1/2 parts orange juice
- 8 parts earl grey tea
- 1 1/2 parts cinnamon syrup
Mix all contents and garnish with grated nutmeg and orange wheel.
Drunken Monkey Cocktail
Caribbean cruise last fall. Lt. Dan and I took our first child-less vacation in several years and were living large on the ship all week long.
On one of our port days, we got off the ship early in the morning and took a long stroll down the coast of Saint Kitts to stretch our legs.
It was a hot day and as we walked the air seemed to get steamier by the minute. We finally decided to turn around and head back to the ship.
When we arrived back at the port a couple hours later we were drenched with sweat and fairly dehydrated. We noticed a gazebo-style bar in the center of the port and bellied-up to the counter at 10:20 am.
After a bottle of water and a “Ting” Caribbean soda, we noticed everyone about the bar seemed to have a huge smile on their face and the exact same drink in hand.
We asked the bartender what everyone was drinking. “The Drunken Monkey Cocktail” she replied with a smirk.
Dan looked down at his watch… 10:37 am, Caribbean time.
We sheepishly reconciled that it was about noon, non-vacation time, and ordered our first round of Drunken Monkey cocktails.
Needless to say, less than half an hour later, I was falling off my barstool and Dan found himself behind the bar with the bartender, red-faced, snickering, and learning to make these potent tiki drinks.
The Drunken Monkey Cocktail we drank in Saint Kitts was double the size of the beverages you see in the images. They are powerful and go down so easy, you can get yourself in trouble… Like we did.
With only two Drunken Monkeys we were out of commission the rest of the day. That seems to be the way with beverages in the Caribbean.
We’ve made these Drunken Monkey Cocktails several times since we’ve been home. Each time we laugh at our hazy Caribbean memory of that hot sticky day and the cocktail that kicked our butts.
Even so, I think you are going to love the Drunken Monkey. Shake up a batch with friends when you plan to stay in for the evening, and enjoy making your own hazy memories!
Looking for more amazing cocktails like this?
We’ve recently released a brand-spanking new ebook called Craft Cocktails for the Home Mixologist. It’s a digital cookbook to keep on your phone or tablet, so you can make amazing cocktails no matter where you wander!
- 2 tablespoons butter
- 1 teaspoon minced garlic, or to taste
- ½ teaspoon dry mustard
- 2 tablespoons butter, melted
- 2 (10 ounce) cans refrigerated flaky biscuit dough
- ¼ cup grated Parmesan cheese
- 1 teaspoon sesame seeds, or to taste (Optional)
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 2 tablespoons butter.
Stir garlic, dry mustard, and 2 tablespoons melted butter together in a small bowl. Separate biscuits and cut each biscuit into 4 pieces place cut biscuit quarters into the prepared baking dish. Drizzle melted butter-garlic mixture over the cut biscuits and sprinkle Parmesan cheese and sesame seeds over the top.
Bake in the preheated oven until monkey bread is golden brown, 30 to 40 minutes serve warm.
Monkey bread is a pretty popular dessert, at least at my house. It’s actually an all-time favorite of mine! But today I’m setting aside the store-bought cans of biscuits today and making homemade monkey bread with a sweet dough that can be whipped up in 15 minutes.
I have to be real with you for one minute… popping those cans of biscuits scares the life out of me! I hold the can as far away from me as possible, shut my eyes nice and tight, and then give it a squeeze on the seam. Please tell me I’m not the only one that hates popping cans of biscuits!!
The Hanky-Panky was the brainchild of Ada Coleman (known as "Coley") who began as a bartender at the Savoy Hotel in 1903. Her benefactor was Rupert D'Oyly Carte, a member of the family that first produced Gilbert and Sullivan operas in London and that built the Savoy Hotel. When Rupert became chairman of the Savoy, Ada was given a position at the hotel's American Bar, where she eventually became the head bartender and made cocktails for the likes of Mark Twain, the Prince of Wales, Prince Wilhelm of Sweden, and Sir Charles Hawtrey.
Coleman created the Hanky-Panky for Hawtrey. He was a Victorian and Edwardian actor who mentored Noël Coward. Coleman told the story behind the creation of the Hanky-Panky to England's The People newspaper in 1925:
The late Charles Hawtrey . was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, "Coley, I am tired. Give me something with a bit of punch in it." It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, "By Jove! That is the real hanky-panky!" And Hanky-Panky it has been called ever since.
The Hanky-Panky is a variation on the sweet martini, inasmuch as it calls for gin and sweet vermouth, but Coley's secret ingredient was Fernet-Branca, a bitter Italian digestivo. By adding a couple of dashes of this herbal elixir, she transformed it into a whole new drink.
Katō began drawing at a very young age, but did not draw manga until junior high school, when his manga strips were used in the school newspaper.  After graduating, he moved to Tokyo to look for work and began going to a technical school for electronics, continuing to draw for fun. While working in a dōjinshi group with other artists, he was recruited by Futabasha and drew yonkoma.  He was an assistant to Naoki Tsuji on Zero-sen Hayato and Tiger Mask. 
Katō first started to work as a professional manga artist, under the pen name Kazuhiko Katō ( 加東一彦 , Katō Kazuhiko, pronounced the same as his real name, but written with different characters) . In 1965, he made his debut with Playboy School, writing under the name of Eiji Gamuta ( がむた永二 , Gamuta Eiji) . The editor of the magazine that "discovered him" then suggested the pen name Monkey Punch.  Katō claims that he did not like the name, but agreed because it was his boss's idea and his next series was only supposed to be a three-month project.  When the series, Lupin III, became popular, he was stuck with the name.
Lupin III made its debut on August 10, 1967, in the first issue of the magazine Weekly Manga Action the cover was also drawn by Monkey Punch. It went on to become an extremely popular and successful media franchise, spawning numerous manga, six animated television series, seven animated feature films, two live-action films, three OVAs, near-yearly television specials since 1989, music CDs, video games, and a musical. Monkey Punch himself even directed the 1996 film, Dead or Alive. 
His younger brother, Teruhiko ( 輝彦 ) , worked as his assistant on Lupin III. For years it was widely believed that the pen name Monkey Punch referred to the two brothers working together as a creative duo, but in a 2017 interview they clarified that this idea stemmed from a mistaken magazine article, and that the name Monkey Punch should be understood to refer exclusively to the older brother Kazuhiko, who did all of the main creative work concerning the characters, story, and the main drawings. The younger brother Teruhiko explained that he was exclusively doing assistant work. 
On April 21, 2007, Monkey Punch participated in a series of lectures on the "interaction of manga and culture throughout the world" at the Freer Gallery of Art.  In 2008, Monkey Punch was a judge at the Japanese Ministry of Foreign Affairs' Second International Manga Awards. 
He designed the characters for the pachinko game CR Ginroku Gijinden Roman in 2012.  The following year an anime adaptation of the game began airing on January 7, 2013, with Monkey Punch's designs adapted by Satoshi Hirayama, and was streamed with English subtitles on Crunchyroll.  
Monkey Punch participated in the writing of the 2014 live-action film adaptation of Lupin III. 
Monkey Punch died on April 11, 2019 due to pneumonia.   
Monkey Punch has stated that Osamu Tezuka was the reason he wanted to become a manga artist.  He acknowledged the influence Mad magazine artist Mort Drucker had on his work.  
Mountain Dew Drinks
Choose from 140 drink recipes containing Mountain Dew.
Learn more about Mountain Dew in the drink dictionary!
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Easy sloe gin cocktail recipes
Make simple sloe gin cocktails using classic recipes and our top tips. Sloe gin is the perfect autumnal tipple to perk up any party, or casual get-together.
With its round, rich, fruity flavour, sloe gin is one of the perks of autumn and so simple to make, we’re doubling up our batches to see us through winter. Infusing a base alcohol like vodka or gin is doable with virtually any seasonal fruit and you only need a handful of ingredients to get started. Try our basic recipe and whip up your own boozy sloe gin to use in these delightfully fruity drinks.
Sloe gin & juniper cocktail
Want to try making a batch? Get foraging and watch our handy video tutorial on how to make sloe gin:
Like these easy cocktail recipes? Check out other delicious drinks…
Have you tried making your own fruity infusions? Let us know about it in the comments below…
Preparing the Apples
The first thing you will want to do for this recipe is peel, core, and dice your apples. For this recipe, dice the apples on the smaller side. Add brown sugar and cinnamon to a bowl and stir well. Add the diced apples right to that and stir to coat each piece. Set this aside while you prepare the rest of your ingredients.
I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.
The All American Punch (Serves 3)
1.5 oz Bulleit Rye infused with Lapsang Souchong tea
1 oz Dickel 12
.75 oz Carpano Antica Vermouth
.75 oz Pom fall syrup (1 cup of Pom Juice, 1 cup of sugar, 1/4 cup cloves, ¼ cup, ¼ cup star anise, 3 cinnamon sticks)
.5 oz Aperol
.75 oz lemon juice
.75 oz Pom Juice
.75 oz apple cider
5 dashes of Angostura bitters
The Tennessee ScoffLaw
1.5 oz Dickel 12
1 oz Dollin Dry Vermouth
.75 oz Pom syrup
. 75 oz lemon juice
4 dashes of Aztec chocolate bitters
4 dashes of Dale’s Pimento bitters
Garnish: Grated dark chocolate
Bulleit Christmas Punch
2 bottles Bulleit Bourbon
1.5 liters spring water
2 cups (16 oz) fresh lemon juice
1 Bogle Rainwater Madeira
6 fresh whole fresh lemons
3 whole oranges
Dale DeGroff’s Aromatic Bitters
Oleo-saccharin preparation: Remove skin only from 6 lemons and 3 oranges using a vegetable peeler be sure to remove the skin only without the pith. Pound the lemon peels together with 2 cups of sugar. Use a pestle or a muddler to pound the sugar and lemon peels to extract the oils. Let set for at least 4 hours and muddle occasionally. Afterwards, pour in the 2 cups of lemon juice and dissolve the sugar. Add 2 cups of spring water and stir. The mixture is now known as a shrubb. Strain off liquid from the lemon peels, and refrigerate until ready to use.
Punch preparation: Pour the shrub into the punch bowl. Add bourbon and Madeira to punch bowl. Add 1.5 liters water and adjust sweet and sour with fresh lemon juice and/or simple syrup.
St. Lawrence River Punch
By Hal Wolin of The Cocktail Guru
(Serves approx 30)
1 bottle Tap 357 Maple Rye Whisky
½ gallon apple cider
1 cup fresh lemon juice
12 dashes Peychaud’s bitters
Combine all into a punch bowl with block ice and stir well to chill and dilute. Add several sliced apples and cranberries to bowl. Serve over ice in small punch glasses.
7 oz Monkey Shoulder
2 oz medium sherry
1.5 oz amaro
2 oz lemon
5 oz orange juice
16 oz Earl Grey tea
3 oz cinnamon syrup
By Jonathan Pogash, The Cocktail Guru
(Serves approx 30)
1 bottle Molinari Sambuca Extra
½ gallon cold coffee
1 cup spiced simple syrup**
Zest of 3 whole oranges
Combine all into a punch bowl with block ice and stir well to chill and dilute. Add several long orange peels and cinnamon sticks. Serve over ice in small punch glasses.
** Spiced simple syrup: For every 1 cup water add 1 cup raw sugar to saucepan with 1 tsp whole cloves, ½ tsp freshly grated nutmeg, and 3 cinnamon sticks. Heat on low until sugar dissolves, then simmer for 20 mins. Remove solids, chill, and serve.
Caribbean Cabin Fever
2 parts Blue Chair Bay Spiced Rum
1 part tawny port
1 part apple cider
½ part maple syrup
Garnished with toasted coconut and cinnamon
Hot Irish Whiskey
Cut a lemon wheel in half and stud the white pith between the flesh and the peel with 3 or 4 cloves.
Rinse out a mug or hot-whiskey glass with boiling water to warm it.
Add 1 tsp demerara sugar or honey and 1 oz or so boiling water.
Stir until sugar or honey has dissolved.
Add 2 oz The Irishman’s Founder’s Reserve Irish Whiskey, the lemon slice, and another ounce or so boiling water.
Gentleman’s Agreement Cocktail
1.5oz. The Black Grouse Blended Scotch Whisky
1.25 oz Pear Nectar
.50 handmade rosemary syrup
.50 Green Chartreuse
Garnish: Pear slice and Rosemary sprig.
Gilbert’s Traditional Holiday Grouse Punch
1.5 oz The Famous Grouse Blended Scotch Whisky
.75 oz white port
.75 oz. apple cider
.75 oz pomegranate juice
.50 oz lemon juice
Fresh apple wedges
Baked apple bitters
Garnish: fresh apple wedge and pomegranate seeds.
2 oz Four Roses Yellow Label Bourbon
¾ oz pumpkin purée
½ oz orange liqueur
½ oz maple syrup
Shake vigorously and strain into a coupe. Garnish with freshly grated nutmeg.
1/2 oz Cockspur Overproof Rum
2 oz orange juice
2 oz pineapple juice
1 oz grenadine
2 oz SNAP Gingersnap Liqueur
4 oz fresh apple cider
1.5 oz Montelobos Joven Mezcal
¾ oz fresh lime juice
½ oz pomegranate molasses
2 oz ginger beer
Hot Buttered Roggen’s Rum
1 ½ tablespoons butter batter**
2 oz Tuthilltown Spirits Roggen’s Rum
In an 8 oz mug combine butter batter, rum and hot water. Stir and enjoy.
**Butter batter: unsalted butter, white sugar, brown sugar, cinnamon, ginger, nutmeg, clove, salt, pure vanilla extract, cardamom and orange zest.
Pomegranate Rhum Punch
Rhum Clement VSOP
Fresh Lemon Juice
Sirop de Canne
1 btl. G’Vine Nouaison
9 ½ oz Esprit De June Vine Flower Liqueur
6 1/3 oz fresh lemon juice
6 1/3 oz fruit Tisane Tea syrup** (rooiboos, cinnamon, apricot, marigold)
1 ½ oz club soda per cup (to finish)
3 pc. Orange slice
3 pc. Lemon wheel
3 pc. Apple wheel
Combine all liquid ingredients in a large punch bowl with a block of hard ice. Stir until well chilled. Garnish the punch with apple, lemon, and orange wheels as well as edible flowers if available. Add the club soda upon serving, serves about 20 small cups.
**Tisane Tea syrup:
4 tbsp. Tisane Tea
1 pt. hot water
1 lb. Domino superfine sugar
Steep the Tisane tea in the hot water for about 8 minutes. Add the sugar and stir until dissolved. Strain through a fine strainer and store in the refrigerator.
1 ½ oz Excellia Tequila Blanco
¾ oz Bitter Truth Apricot Liqueur
¾ oz fresh lemon juice
1 oz sage syrup
¼ oz Malbec red wine (to finish)
Garnish: pine needles
City That Never Sleeps
2 oz. Birch Coffee-infused White Pike Whiskey
1 oz. Amaro Nonino
.75 oz Finger Lakes Maplejack Liqueur
Bittercube Bitters (Wild Cherry, Vanilla, Cocoa)
Sprinkle of Kalustyan’s cocoa powder
Heat Sorel. Sip warm. Ensconce yourself in comfort.