Walk into any cocktail bar, and you’ll probably see bartenders moving a shaker vigorously in an up-and-down motion. Indeed, the cocktail shaker has always been used in this manner for as far as we know.
Although, back in the 1930s, a variation called the Konga shaker was used. The team behind William Grant and Sons’ Monkey Shoulder whisky takes us back in time by remastering the Konga shaker and distributing them to bars around the world, including Singapore. So now, you can have cocktails that are rolled, not shaken.
The Konga shaker has rotating handles, which allows the bartender to mix cocktails in a rolling manner. Its benefits are (hilariously) shown in the following video:
You can get to see the Konga Shaker in action and enjoy a few cocktails at four top-notch cocktails bars from 25 July to 24 August.
Here’s what to expect:
Brendon Khoo from 28 Hong Kong Street has come up with Blushing Mantis, made using Monkey Shoulder, Pineapple Syrup, Lime Juice, Aperol, Green Chartreuse, Saline Solution.
Ben Poh from Employees Only has a creation called Monkey Kong-A! It has Monkey Shoulder, Grapefruit Juice, Passion Fruit, Ginger, Berry Tea, Angostura
Enjoy Thirsty Monkey by Jerrold Khoo from The Flagship, made using Monkey Shoulder, Lemon Juice, Flagship Blackberry Blend, Mint, Tonic.
Andrew Goodall from Cufflink Club created the Monkey’s Tail, which has Monkey Shoulder, Lime Juice, Crème de Cacao, Orange Juice, Crème de Poire, Allspice Syrup, Angostura.
We’d be rolling in the deep after all these monkeying around.
