December 18, 2021 – When it comes to partying, Monkey Shoulder Scotch Whisky doesn’t monkey around (couldn’t resist it!). Fun and food are what it’s all about. Take their spin on making 12 Old Fashioneds in one fell swoop created by Brand Ambassador Anna Mains. It’s genius and a great trick to remember for any party. The Lazy Old Fashioned solves the pre-dinner drinks crunch, or enjoy it while relaxing with guests later on. The recipe is below.
For a delicious, sophisticated dinner for two (although the steaks are big enough to feed four) consider Ribeye Steaks with Monkey Shoulder Scotch Whisky Cream Sauce. It can be prepared in just 30 minutes and doesn’t require a degree from Cordon Bleu.
Or for six to eight guests, the Cranberry-Orange Monkey Shoulder Scotch Whisky Glazed Pork Shoulder will be cooked ahead with finishing touches just prior to serving. We’d pair this dish with a red wine such as Zinfandel, or if you prefer something lighter, a Pinot Noir from Oregon or a GSM which is a Rhone Blend of Grenache, Syrah, and Mourvèdre from California, Australia or France. And since this is the festive season, a rosé Champagne or sparkling wine would be wonderful.
Lazy Old Fashioned
Created by Monkey Shoulder Brand Ambassador Anna Mains
Makes 12 Old Fashioneds:
1 bottle Monkey Shoulder Scotch Whisky (750ml)
3 oz rich simple syrup (2 parts sugar to water)
1 oz Angostura Bitters
Method: Empty 4 oz of monkey from bottle. Enjoy as you wish (Anna suggests throwing it in some hot apple cider). Add simple syrup and bitters directly into the Monkey Shoulder bottle. Shake. Pour over ice. Garnish with orange zest. Repeat as necessary.
Ribeye Steaks with Monkey Shoulder Scotch Whisky Cream Sauce
Season the steaks on all sides with salt and pepper.
Heat a cast iron skillet over medium-high heat and add the olive oil. Once oil begins to smoke slightly, add in the ribeyes and sear on all sides.
Add 4 tablespoons of the butter, plus the garlic, thyme and rosemary to the pan, and baste the steaks repeatedly by spooning the mixture over the meat.
Turn steaks over after approximately 5-7 minutes, and continue to baste until desired internal temperature is achieved.
Remove steaks to rest while preparing the whisky cream sauce.
Lower heat to medium and add remaining 2 tablespoons of butter, as well as shallots, mushrooms and fresh cracked pepper to the same pan used to cook the steaks. Cook, stirring occasionally, until shallots are lightly browned, about 4 minutes.
Add Monkey Shoulder Scotch whisky to deglaze, simmering for about 5 minutes.
Add in the cream and stir until the sauce thickens, then season once more with salt and pepper to taste.
In a large pot, combine warm water, ¾ cups salt and ¾ cups sugar. Stir until dissolved. Submerge the roast in the brine and refrigerate for 1-2 days.
Next, make the cranberry glaze by combining fresh cranberries, ¾ cup sugar, orange zest, orange juice, shallots, ginger, thyme, rosemary and 2 tablespoons of Monkey Shoulder Scotch whisky in a saucepan over medium heat. Simmer, stirring occasionally, until the cranberries begin to burst and the glaze starts to thicken, about 20 minutes. Remove from heat, stir in remaining 2 tablespoons of whisky, and let the glaze cool.
Remove pork shoulder from the brine and pat dry all over.
Cover the pork shoulder on all sides with ½ cup of the glaze.
In a large roasting pan, roast the glazed pork shoulder at 450° F for 20 minutes.
Then, reduce heat to 250° F and continue roasting for 4 ½ – 5 ½ hours until the internal temperature reaches 180° F.
Remove from the oven and top with 1/4 cup of cranberry glaze, then return roast to oven to finish at 450° F for 10-15 minutes.Remove from the oven
and let the roast rest for 20 minutes before serving.