Monkey Shoulder is famous for its exceptional mixability, making it the ideal base for a modern whisky sour.
To craft this drink, combine fifty milliliters of Monkey Shoulder, twenty-five milliliters of freshly squeezed lemon juice, and twenty milliliters of simple syrup in a shaker with plenty of ice.
Shake vigorously for about ten to fifteen seconds until the mixture is thoroughly chilled, then strain it into a rocks glass filled with fresh ice.
Garnish with a lemon wheel or a brandied cherry for a professional finish that highlights the rich citrus notes of the spirit.