MONKARITA – (Our take on the traditional Margarita)
50ml MONKS Mysterium
50ml Lime juice
37.5ml Mysterium Syrup
1.5 cups of ice
Put all ingredients in a blender (nutri-bullet if you can) and blend for 10-20 seconds depending on how you like the consistency. Serve in a margarita glass and garnish with a full slice of lime.
DARK & MONKY
50ml MONKS Medella
50ml MONKS Medella
50ml Pomegranate juice
12.5ml MONKS medella syrup
12.5ml Lemon juice
Add all ingredients to you shaker. Add ice and shake for 30 seconds. Serve in glass of your choice (we liked the tumbler) and garnish with Fynbos. For added smoke effect add a single cube of dry ice once poured.
MONKORD – (Our take on the traditional Concord)
50ml MONKS Medella
25ml black grape juice
25ml Ruby grapefruit juice
25ml steeped rooibos tea
25ml MONKS Medella syrup
1 Egg white
Add all ingredients to your shaker. Dry shake for 30 seconds. Add ice and shake for another 15 seconds. Double strain into a martini glass. Garnish with blackberries.
MONK-BERRY FIZZ
50ml MONKS Medella
50ml MONKS Medella
1 handful of raspberries
25ml MONKS Medella syrup
200ml soda
Add your MONKS Medella, raspberries and syrup to your glass. (Crystal tumbler if you can) Muddle until raspberries become a pulp-like consistency and your liquid becomes rich with colour. Top up your glass with ice and soda. It might need a stir. Garnish with a couple of fresh raspberries.es.
GREEN MONK FIZZ
50ml MONKS Medella
50ml MONKS Mary Jane
25ml Lemon juice
25ml simple syrup
1 handful of basil
200ml soda
Add all ingredients to your shaker. Fill with ice. Shake for 20-30 seconds. Single strain into glass of your choice. Top up with ice and soda. Garnish with basil or cucumber.
AUTUMN MONK
50ml MONKS Medella
25ml MONKS Mary Jane
25ml Lime Juice
Apple cider
25ml Honey
1 cinnamon stick
1 pink lady apple
Add your gin, lime juice and honey to your shaker. Break your cinnamon stick in half. Crumble half in your hand and add to the shaker. Reserve your other half for garnish.
In the meantime, slice your apple very thinly.
Add Ice to your shaker and shake for 30-40 seconds. Fill your glass with ice. Double strain your shaker into the glass. Add your thinly sliced apple and top up with your apple cider. Garnish with the remaining half of the cinnamon stick.
SIGNATURE MONKS MARY JANE SYRUP COCKTAIL
50ml MONKS Mary Jane
25ml Lemon juice
25ml Mary Jane Simple Syrup
Fill your gin glass with ice. Pour your gin, lemon juice and syrup over the ice and top up with a good Indian Tonic Water. Stir with a swizzle stick and garnish with a slice of grapefruit or beautiful botanical.
SIGNATURE MONKS MEDELLA SYRUP COCKTAIL
50ml MONKS Medella
25ml Lemon Juice
25ml Medella simple syrup
Fill your gin glass with ice. Pour your gin, lemon juice and syrup over the ice and top up with a good Indian Tonic Water. Stir with a swizzle stick and garnish with fresh blueberries and thyme
SIGNATURE MONKS MYSTERIUM SYRUP COCKTAIL
50ml MONKS Mysterium
25ml Lemon Juice
25ml Mysterium simple syrup
Fill your gin glass with ice. Pour your gin, lemon juice and syrup over the ice and top up with a good Indian Tonic Water. Stir with a swizzle stick and garnish with fresh mint.
MONKS MEDELLA SYRUP
To Make 250ml:
125 ml water
125 g brown sugar
125 g blueberries (fresh or frozen)
25g fresh Thyme
1 x small root of ginger grated (approx. 37 gms)
Add all of your ingredients to a pot. Bring to the boil and then turn down the heat and let simmer for 10-15 minutes. Once it has simmered, take it off the stove and allow to sit overnight. Use the back of a wooden spoon (or masher if you have one) and mash the berries and thyme until you reach a pulp-like consistency. Strain mixture into through a sieve and muslin cloth into a glass bottle of your choice. Can be stored in the fridge for a couple of weeks.
MONKS MYSTERIUM SYRUP
To Make 250ml:
125 ml water
125g brown sugar
1/2 cucumber
15g fresh mint
3 green tea bags
Chop your cucumber and roughly chop your mint. Add to a blender and liquidise. Add your water, sugar, cucumber-mint mix and green tea bags to a pot and bring to the boil. Turn down the heat to the lowest and let simmer for 10-15 minutes. Allow to rest until cool. Strain through a sieve and muslin cloth into a glass bottle of your choice. Can be kept in the fridge for a couple of weeks.
MONKS MARY JANE SYRUP
To Make 250ml:
125ml water
125g brown sugar
Juice of 1 ruby grapefruit
1 Large handfuls of fresh basil
4 stars of anise
Combine all ingredients in a pot. Bring to the boil, stirring every now and again to help the sugar dissolve. Once it boils, take it off the heat and allow to sit until cool. Strain through a sieve and muslin cloth into a glass bottle of your choice. Can be kept in the fridge for a couple of weeks.
