Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Bar West's Drunken Monkey
Drunken Monkey
Inspired in part by hip-hop and in part by “wheat pop,” one of Bar West’s best-selling drinks, the Drunken Monkey, developed from the beer-and-fruit combos already sliding across the bar most nights, says bartender Scott Halley.
“We tried to step it up and make it a little better,” he says. “We already garnish either a Shock Top or a Blue Moon with a slice of orange, so, we figured, why not add a little orange juice? Another bartender suggested we add a shot of orange vodka; hence, the drunken part of the monkey.”
Scott Halley
On the other paw, the monkey part of the drink, Halley notes, comes from the Beastie Boys’ 1986 hit “Brass Monkey,” a paean to both the cocktail and the Brooklyn trio’s prowess in consuming the same.
There are a number of drinks called the Brass Monkey: one that calls for gin and tequila, another for rum and vodka, and a third concoction that requires a 40-oz. bottle of malt liquor. Because orange juice is the common denominator in all three versions, the Drunken Monkey abides well within the tradition.
As prerequisite, though, Halley says, the customer has to like Belgian-style wheat beer.
“That’s going to be the main taste,” he explains. “And then you’re going to notice a little hint and bite of liquor, but it cools down with the orange juice. The acid complements the alcohol.... I have no idea why these things work well together — but I suppose it’s the same reason people have been drinking screwdrivers for years.”
Kitchen Proof: Make sure the beer is well chilled. The combination welcomes the juice not to rescue the whole, but to round out the pleasant friction of beer and booze.
In a pint glass, pour:
- ¾ extremely chilled bottle (12 oz.)
- Shock Top (or other Belgian style) wheat ale
- 2 oz. orange juice
- 1 ¼ oz. Ketel One Oranje vodka
Garnish with orange peel and start swinging from the rafters.
Here's something you might be interested in.
Bar West's Drunken Monkey
Bar West's Drunken Monkey
Drunken Monkey
Inspired in part by hip-hop and in part by “wheat pop,” one of Bar West’s best-selling drinks, the Drunken Monkey, developed from the beer-and-fruit combos already sliding across the bar most nights, says bartender Scott Halley.
“We tried to step it up and make it a little better,” he says. “We already garnish either a Shock Top or a Blue Moon with a slice of orange, so, we figured, why not add a little orange juice? Another bartender suggested we add a shot of orange vodka; hence, the drunken part of the monkey.”
Scott Halley
On the other paw, the monkey part of the drink, Halley notes, comes from the Beastie Boys’ 1986 hit “Brass Monkey,” a paean to both the cocktail and the Brooklyn trio’s prowess in consuming the same.
There are a number of drinks called the Brass Monkey: one that calls for gin and tequila, another for rum and vodka, and a third concoction that requires a 40-oz. bottle of malt liquor. Because orange juice is the common denominator in all three versions, the Drunken Monkey abides well within the tradition.
As prerequisite, though, Halley says, the customer has to like Belgian-style wheat beer.
“That’s going to be the main taste,” he explains. “And then you’re going to notice a little hint and bite of liquor, but it cools down with the orange juice. The acid complements the alcohol.... I have no idea why these things work well together — but I suppose it’s the same reason people have been drinking screwdrivers for years.”
Kitchen Proof: Make sure the beer is well chilled. The combination welcomes the juice not to rescue the whole, but to round out the pleasant friction of beer and booze.
In a pint glass, pour:
- ¾ extremely chilled bottle (12 oz.)
- Shock Top (or other Belgian style) wheat ale
- 2 oz. orange juice
- 1 ¼ oz. Ketel One Oranje vodka
Garnish with orange peel and start swinging from the rafters.
Comments