The Old Fashioned has stood the test of time for a reason. It’s a cocktail built on simplicity, allowing the base spirit to take center stage while subtle additions enhance rather than overpower it. At The Studio RNB Cafe, the bar team has taken this timeless classic and reimagined it in three distinct ways using Monkey Shoulder Blended Malt Scotch Whisky, proving just how versatile the whisky can be.
Monkey Old Fashioned
The most traditional of the trio features Monkey Shoulder Whisky, burnt orange demerara syrup, Angostura bitters, fresh orange zest. This version stays true to the essence of an Old Fashioned while introducing a deeper caramelized citrus profile. The burnt orange syrup adds richness without overwhelming the whisky, while the fresh orange zest lifts the drink with bright aromatics. Smooth, balanced and approachable it’s a cocktail that both purists and newcomers can appreciate.
Baked Apple Old Fashioned
Made with Monkey Shoulder Whisky, roasted apple tonka syrup, Angostura bitters, walnut bitters and finished with a dehydrated apple slice. This variation leans into comforting autumn flavors. The roasted apple and tonka syrup complement Monkey Shoulder’s honeyed malt character beautifully, while the walnut bitters introduce a subtle nutty complexity. Although the garnish presentation could be refined to better reflect the drink’s premium ingredients, the flavor profile delivers warm inviting experience that feels perfect for colder evenings.
Spiced Old Fashioned
Featuring Monkey Shoulder Whisky, spiced demerara syrup, Angostura bitters, aromatic bitters, orange peel and freshly grated nutmeg. This is the boldest interpretation of the three. Layers of warm spice, citrus oils and freshly grated nutmeg create an aromatic cocktail with plenty of character. The sweetness and spice could benefit from slightly longer stirring to dilution and achieve greater balance, but the drink remains an enjoyable richly flavored take on the classic.
Beyond The Glass: Whisky on the plate
The Studio RNB Cafe extended the Monkey Shoulder experience into its culinary offering with creative selection of whisky-infused roaming canapes. Rather than using whisky as an ingredient, the menu incorporated it thoughtfully to enhance each dish.
Highlights included:
- Seared Dry-Aged Picanha served on a crispy pomme frite with roasted onion, single malt puree and creme fraiche.
- Monkey Shoulder & Sriracha Crispy Chicken Tacito paired with house slaw and garlic ranch.
- Bite-Size Smashed Beef Sliders basted with smoked whisky and red chili sauce, topped with jammed onions and Roquefort.
- Rib Rye Sarmie featuring baby spinach, crispy onions, spicy gochujang spread and Monkey Shoulder burnt garlic.
- Whisky & Honey Bacon Devilled Eggs finished with fresh chives and flaked chili.
- Cajun Whisky Butter Prawn Toast garnished with scallions, red onions and chili.
The menu demonstrated that whisky can be just as expressive in the kitchen as it is in the glass, adding depth, smokiness and subtle sweetness without overpowering the ingredients. While there is room for minor refinements in cocktail dilution and presentation. The creativity, flavor combinations and overall execution made a memorable experience. For whisky enthusiasts and cocktail lovers alike, this was more than a tasting, it was a masterclass in how a single spirit can inspire both bar and kitchen.
