Monkey 47 Schwarzwald Dry Gin

Emma, aka Gin Monkey, is a widely respected expert on the subject of white spirits. A regular judge in spirits competitions such as IWSC and The World Gin Awards, Emma was named Icons of Gin Communicator of the Year 2022.

Juniper, gin’s core botanical, is more integrated into the mix in this New Western Dry Gin compared to a London Dry style of gin, where it's front and centre. With the 47 botanicals that make Monkey 47, there’s a lot going on, but it's successful in being complex whilst also being robust and balanced. A unique gin, it begins with a burst of citrus, before piney grassy juniper and spruce alongside sweet floral flavours come through. This is rounded out with a woody, earthy finish with a touch of peppery spice.

Monkey 47 shines in cocktails without too much fuss or other ingredients included alongside the gin. Think along the lines of the Martini, Gin and Tonic and Gimlet - classics that are all about the gin. With 47 botanicals, you want all of the careful balancing that goes into the recipe to come through.

The higher-than-average ABV of this gin means that you’ll find that it excels in your classic cocktails and won’t get lost in the mix. Due to its complexity, depending on what you choose to mix the gin with, you can pull it from one direction to another. Try a citrus-led cocktail which works well to amplify the minty, herbal notes in the gin. Or go for a classic spirit-led cocktail like a Martini, where a splash of vermouth highlights the spruce-like herbaceous notes.

A very mixable gin, it will bring a powerful flavour profile to your cocktails no matter how you choose to mix it. But by playing around with different styles, you’ll find that you discover different aspects of the botanical mix being brought to the fore, such is the complexity of a contemporary gin. Most of the time this is to your advantage, though sometimes you’ll find a combination that isn’t so great. For me, that’s anything too floral - such as an Aviation.

Neat: To experience the full botanical spectrum and flavour journey sip at room temperature, and add a couple of ice cubes to enjoy and savour.

G&Ts, highballs and built drinks: As much good quality ice as you can fit in the glass, floating ice is the enemy of the highball!

Shaken cocktails: Plenty of good quality ice in the shaker. Use a fine strainer to remove shards of ice as you strain into your serving glass.

For sipping, over ice a rocks glass will do, and you can always start by sipping neat before adding a splash of tonic this way too. For longer drinks in the sunshine, a Highball or Copa de Balon glass will allow you to get plenty of ice in there to keep your drink chilled for longer and minimise dilution. For cocktails served up (i.e. without ice), I love to use a Coupette glass pulled straight from the freezer.

Gins pair well with strong flavours, especially when mixed into a G&T. From smoked salmon to blue cheeses, they can stand up against a multitude of food types. For Monkey 47, why not try some gravlax on rye bread with a slick of cream cheese underneath? Finish with a little freshly grated beetroot and a sprig of dill.