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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > February 2016
 

MEET THE EXPERT

Cocktail: Dance Monkey

Cocktail: Dance Monkey

By Courtney Donovan Smith
Translated by Carrie Chang Chien

Bartender: William Rare Bar & Steakhouse

Venue: Rare Bar & Steakhouse
Bartender: William

Dance Monkey, invented by Rare's head bartender, is creamy, frothy and refreshing with a hint of nuttiness. There is little-to-no taste of alcohol, and the mild sweetness has a subtle and natural juice taste. Overall, it's a fun, nicely-balanced and interesting drink with a hint of summer that should be popular across the board. Rare Bar & Steakhouse is a very attractive, indoor-and-outdoor restaurant with an extensive bar located on the Windsor Hotel's eight floor. Try making your own Dance Monkey and then compare it with the original!


Ingredients:
-50 ml. whiskey (William prefers to use Monkey Shoulder Whisky)
-20 ml. vanilla syrup
-20 ml. apricot liqueur
-30 ml. apple juice
-15 ml. fresh lemon juice
-1 egg white
-handful of mixed nuts (cashews, almonds & walnuts)
-a pinch of nut powder and small bits of nuts (like that from the bottom of the bag of nuts)

Instructions:
1. Add all ingredients, except nuts, into cocktail and mix well with a dry shake. Add a handful of ice cubes, and shake well again for 20-30 seconds.
2. Strain cocktail into glass (removing ice cubes).
3. Garnish with a pinch of small nut pieces and powder.
4. Place a handful of nuts next to the cocktail.
Bonus: Garnish with flowers for added bouquet and visual appeal.

Drinking your Dance Monkey:
Try eating each type of nut, and nut combinations, between sips. This adds a new dimension to the taste experience and is a bit of a fun ritual, not to mention a great conversation starter.

Compass Magazine is required by law to remind you not to drink and drive.

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