William Grant & Sons is to promote the mixing message for Monkey Shoulder whisky with a pimped-up cement mixer truck pumping out cocktails this summer.
Holding up to 11,000 litres of cocktail at any one time, the Monkey Mixer will tour music and food festivals to encourage consumers to play around with mixing whisky.
Kitted out with a DJ booth and sound system, the 8.7-metre-long truck has been built with an additional bar that retracts Transformer-style so that it can pop up in any location.
It will offer pre-batched summer serves such as the Boom Box, created in partnership with leading cocktail bar Swift in London, combining Monkey Shoulder with Mr Black cold press coffee liqueur, vanilla and coconut water.
The Monkey Mixer makes its debut tomorrow (May 26) at Foodies Festival in Syon Park in west London, which runs until bank holiday Monday.
It will then be at Foodies Festival in Birmingham from June 22 to 24, Foodies Festival in Knutsford in Cheshire from July 13 to 15, at Standon Calling festival in Hertfordshire from July 26 to 29, Foodies Festival in Edinburgh from August 3 to 5 and at Foodies Festival in Oxford from August 25 to 27.
Monkey Shoulder’s UK ambassador John Wayte said: “Our mission is simple: to challenge the way people think about scotch. We’re an award-winning whisky that’s made for mixing. For us this isn’t just about creating new and interesting ways of drinking whisky but about mixing with people, with music, with food, to create fun, shared experiences.
“The Monkey Mixer is a vehicle that will drive this mission in an unmistakably Monkey Shoulder way across the country, and hopefully turn whisky perceptions on their head.
“It’s always a pleasure to work alongside the awesome team at Swift and we can’t wait to serve this delicious cocktail direct from the Monkey Mixer itself. The Boom Box is a refreshing introduction to the whisky category and demonstrates the mixability of Monkey Shoulder on the biggest of scales.”
Boom Box by Swift
50ml Monkey Shoulder
15ml Mr Black cold press coffee liqueur
10ml Tonka syrup
2 dashes Vanilla bitters
1 dash Mole bitters
80ml Coconut water
Build over ice in a highball glass. Garnish with toasted coconut flakes.
To make the tonka syrup: 1 tonka bean, sliced, left in 500ml of boiling water for 5 minutes, add 500ml fine caster sugar, stir, done.