I wanted to make an old fashioned with the playful Monkey shoulder whisky, something sweet and spicy. I thought of combining whisky barrel aged bitters and maple syrup to add warmth and texture with the intriguing depth of malt and chocolate.
Once I mixed it I realised I used gin barrel aged bitters instead.
I wanted to be intrigued, I ended up surprised but I find it pleasant.
So there you go, Monkey can't read is my first submission :)
I have substituted the gin barrel aged bitters with fee brothers grapefruit bitters and toned down the syrup. It's still a bit sweet but it's a much nicer drink now.
Update 2 :)
I find the maple syrup a bit overpowering. I really like the "meatier" taste and silky texture it adds to the drink, but it seems too much. I tried the drink with a classic brown sugar cube, built as per usual. Unfortunately it was quite flat. I've added just a dash of maple syrup and it lit the drink up. I still need to find the right balance but the hint of maple really make the cocktail work. The extra sweetness gives it a loads more body too. So maybe that's bound to be a sweet one.
2 ounces Monkey Shoulder whisky
2 dashes Fee Brothers grapefruit bitters
2 dashes The Bitters Truth chocolate bitters
1 dash maple syrup
1 brown sugar cube.
Build over a laaaarge ice cube and garnish with a lemon twist.