Velvet Monkey: Highland Park 12-year Single Malt Scotch Whisky, Honey Ginger Beer, Hum Botanical Spirit, Tellicherry Pepper-braised Rhubarb, Thai Basil, and Hedonistic Citrus Bitters

Adapted by
May 2011
Yield: 1 cocktail


1 ½ ounces Highland Park 12-year Single Malt Scotch Whisky
1 ½ ounce honey ginger beer
1 serving spoon Telicherry braised rhubarb
Hedonistic Citrus bitters
Thai basil


In a pint glass, build the drink by adding the Scotch whisky, the ginger honey beer, and the ice. Shake and then strain into an ice-filled highball glass. Top with a serving spoon of rhubarb and 3 drops of the bitters. Slap the Thai basil to release its aroma and garnish the drink.