On Easter Monday, I made a trip to trendy Carnaby St. This time however, I decided to bypass the latest gems that the shops had to offer (well, until after my visit). On arrival, I was transported to a tiny land, filled with furnishings of a garden vibe, only indoors. Thanks to Anonymous Artists Ltd and their marketing campaign for Monkey Shoulder whisky, it was time to begin the Easter egg hunt, or should I say whisky trail!
As I searched for an egg, I found myself rummaging through the various flower pots scented with strawberry and lemon grass fragrances, to name few. My next bet was to ruffle up the decoratively placed raw carrots, bell peppers, jars and leaves dispelled over the shelves. Ah! At last, I found what was a small yellow toned wooden egg and not a chocolate egg. With this at hand, I was set to exchange my treasure, with Monkey Shoulder whisky cocktails.
A variety of adventurous flavours were on offer, including Monkey Jam Sour, Rhubarb and Rose Julep, Banana and Sherry Fix, but I opted for a cocktail with a ginger and orange kick! Now here was what chocolate treats were in store, on this twist of Easter festivities. A selection of quirky handmade chocolates, ready to wash down with your beverage, consisted of; Coffee and Cardamom truffle, Ginger and Cayenne Pepper truffle, Masala Chai truffle, and hefty chunks of dark chocolate, of which I tried a mint version and an unforgettable flavour combining sea salt!
There was still more to explore whilst sipping away at my drink. A family of inventive wooden chairs took my fancy, as I sat down to be greeted by the sound of drums escaping from my bum! These musical seats incorporated a group of bells, symbols, the triangle and the trumpet. Other creative works showcased a wall sculpture of three monkeys, made up of grass and moss and a chandelier- esk collection of sphere shaped soil with herbs protruding from the top, dangling from the ceiling.
Back to more tasting now, since I was invited to drink Monkey Shoulder straight. Wow, what a taste! If you’re not in the mood to drink whisky by itself, there were various bottles of Apricot Brandy, Campari, Sherry and other alcoholic mixers, as suggestions to the vast concoctions available, for this versatile whisky. Lastly, a different tasting session, supplied from a strong aroma of chocolate and mint flower pots. I ate a leaf to verify the flavour. What an alternative menu for the Easter period.