Monkey's LunchCocktail recipe
Rating
Microbadges
Highball glass
Ingredients
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Method
How to make a Monkey's Lunch
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- Add all the ingredients into a highball glass with ice
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- Stir and serve
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Your private tasting notes
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FAQ's
Can I use a different type of milk in a Monkey's Lunch cocktail?
Absolutely! While regular cow's milk is commonly used in a Monkey's Lunch, you can easily substitute it with almond milk, soy milk, or oat milk if you're looking for a dairy-free alternative, or if you just prefer the taste of another type of milk.
What is the best way to serve a Monkey's Lunch?
A Monkey's Lunch cocktail is best served cold in a highball glass, with the coffee liqueur and banana liqueur stirred together, then topped up with milk. It's not necessary to shake this cocktail, but make sure all the ingredients are well-mixed. Serve it with ice for an extra chilled beverage.
How does the alcohol content of a Monkey's Lunch compare to other cocktails?
With an alcohol content of 7%, Monkey's Lunch is on the lower end of the spectrum compared to many cocktails. For example, classic cocktails like the Margarita or Martini often have an alcohol content around 15-30%, making Monkey's Lunch a lighter option if you prefer a drink with less alcohol.
How can I customize a Monkey's Lunch to make it more unique?
There are several ways to customize a Monkey's Lunch. Consider adding a splash of vanilla extract or cinnamon for a spicy twist. For a richer flavor, you could use half-and-half or heavy cream instead of milk. If you like your cocktails on the sweeter side, experimenting with flavored syrups, such as caramel or chocolate, can add an interesting depth to the drink.
When is the best time or occasion to enjoy a Monkey's Lunch cocktail?
Monkey's Lunch, with its playful name and sweet, creamy, and coffee/banana flavor profile, is perfect for brunch, dessert, or any laid-back gathering where cocktails are served. Its low alcohol content and delicious taste make it a great choice for afternoon events or as a sweet conclusion to a meal.
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