Monkey Shoulder, the blended whisky owned by William Grant & Sons, reaffirmed its commitment to cocktail culture earlier this year when it sponsored SLTN’s Spirit of the Sixties competition, along with Inverarity Morton.
Here, UK brand ambassador Callum Rixson shares his thoughts on whisky, cocktails and Scottish bars.
• How important are cocktails to the Monkey Shoulder brand strategy in 2024?
Monkey Shoulder is made for mixing so cocktails are always at the front of mind when we’re planning for the year. We push the boundaries of whisky cocktails and get people thinking differently, offering whisky drinks that are a bit out of the box.
We all love classic whisky drinks like the Old Fashioned, Rob Roy, or a Highball. But have you tried a Monkey Shoulder ‘Woo Woo’ or a refreshing spritz-style drink like a ‘Core Blimey!’ They are absolutely delicious, simple, and accessible, which helps bring new cocktail drinkers into the whisky scene.
• In your opinion, what is it that makes the Monkey Shoulder whiskies particularly well suited for use in cocktails?
When we released Monkey Shoulder in 2005, the liquid was designed with cocktails and bartenders in mind. Using a blend of Speyside single malts that have been fully matured in first fill ex-bourbon casks to give a bold malt flavour with an accessible price point. And with the new Monkey Shoulder bottle design, lighter with a longer neck, it’s even easier to make cocktails with.
• What are your thoughts on the Scottish cocktail scene in 2024? How does the standard in Scotland compare to elsewhere in the UK and overseas?
No matter where whisky is produced, the Scottish whisky scene is where everyone looks for inspiration. It’s been five years since the SWA updated the whisky regulations meaning producers can use a wider variety of oak casks for aging. This means there are some really funky forward-thinking releases coming from not just the smaller independent producers but even the big producers are getting involved. Which is pushing all markets to think outside of the box.
• Are there any particular venues in Scotland that have impressed you with their approach to cocktails?
I love Scotland and the bar scene is fantastic. In Edinburgh I always find myself in Nautilus. Using only Scottish products and interesting drams for their cocktails, I’ve never had a bad one!
Panda & Sons push cocktail techniques forward with their latest menu, creating whisky drinks like no other bar. Then Lucky Liquor for the late-night with a group of pals (small group), using the house liquors to create, bold juicy, fruity cocktails.
In Glasgow, The Gate is a personal favourite. Andy and the team have taken the pub-style hospitality and infused it into a cracking whisky and cocktail bar with a huge range of drams with super chilled tasty whisky serves.
One to watch in Glasgow is Daddy Marmalades, already slinging out loads of delicious cocktails with a new menu dropping soon. The new Monkey Shoulder serve is delicious! There’s a load more cracking bars, but I’ll stop there for now. You can find a few more of my favourite bars across Scotland on the Monkey Shoulder Website!
• Do you think it is now considered more acceptable to use Scotch whisky in cocktails? How important are cocktails to attracting new customers into the whisky category?
Whisky as a category has been in slow but constant growth for as long as I’ve been in the industry. In the technological age we live in it’s never been easier to find a whisky that suits your palate. There will always be the old guard of whisky drinkers who will be against mixing whisky (unless it’s with two drops of the finest Highland spring water) and that’s fine, they can carry on and you won’t be able to tell them any different.
But the new whisky drinkers are flavour seekers and are always looking to enhance their drinks. In the summer, enhance the flavours of a heavy sherry cask whisky to make a spritz, or in the winter double down with a Rusty Nail for a winter warmer.
It’s never been easier to get into whisky, especially now the bigger brands have realized that there is a much larger clientele base that drinks cocktails and long drinks compared to just drinking straight drams.
Don’t get me wrong I love a straight whisky. Much like I also love a roast. But sometimes I want my chicken in a salad rather than with potatoes and gravy.
• What are your favourite Monkey Shoulder cocktails and why?
I’ve had so many amazing drinks over the years from incredible bartenders, but I’ll leave you to discover them for yourself.
I’m a big fan of keeping it simple when I’m entertaining friends at home.
‘Core Blimey’ is always a crowd favourite; super simple, fresh, and delicious. I’ve been trying to get my partner to drink whisky for 12 years and this is the first whisky cocktail she asked me to make her without me badgering her to try it.
Also, a ‘Peat-ch Sour’ with Smokey Monkey on a sunny day is a dream – super refreshing with a bit of a sour bite, and a gateway to fall in love with smokey whisky. Not forgetting a classic, the ‘Lazy Old Fashioned’ a couple of bottles batch in the fridge ready for after-dinner drinks, no messing around, pour over ice with a spritz of orange. Gives you loads more time to spend with your friends, rather than in the kitchen making the drinks.
