Monroe Cocktail Recipe & Ingredients - AdultBar

Monroe Cocktail

Ingredients

30ml

Arrack Rockland

30ml

Lambanog Juan

10ml

Calamansi Syrup

100ml

Coconut Juice

130ml

Ice

14% Alcohol By Volume

28 Proof

1.9 Standard Drinks

Method - Layered - Cold

Place ice into tumbler style glass.
Pour in the arrack spirit.
Add in a little calamansi syrup.
Pour in the coconut juice.
Sprinkle the lambanog on top.
Lovely

Served

Layered

Cold

Goblet Glass

360ml, 12oz, 36cl

Also See:Punch Philippino Cold Punch Arrack Punch

Arrack Rockland - Rockland Ceylon arrack is distilled from the sap of the coconut flower and aged in Halmilla Wood and is one of handcrafted arrack to this day every batch of Arrack receives the personal attention of the Rocklands Family Master Blender.

Arrack Rockland

Lambanog Juan - Juan Lambanog made from coconut or nipa palm sap and infused with mixed fruits.

Calamansi Syrup - Calamansi Syrup also calamondin syrup is a citrus hybrid native to the Philippines.

Calamansi Syrup

Coconut Juice - Juice from a coconut is the translucent or semi clear liquid inside a young coconut.

Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.

Monroe is lovely full bodied cocktail at 1.9 standard drinks. Layered with 30ml arrack rockland and 30ml lambanog juan with 10ml calamansi syrup as well as 100ml coconut juice including 130ml ice and served before a meal to stimulate appetite. Just place ice into tumbler style glass then pour in the arrack spirit and add in a little calamansi syrup. Pour in the coconut juice and sprinkle the lambanog on top and served in a goblet glass cold.

monroe arrack rockland lambanog juan calamansi syrup coconut juice ice

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