Monkey Shoulder whisky celebrates Chinese New Year in Sydney

This year we are celebrating the “Year of the Monkey”, and Monkey Shoulder is excited to announce that it will bring its smooth and versatile scotch whisky to the Sydney Chinese New Year Festival, with a whisky cocktail bar.

The custom created bar will celebrate all things Monkey, and will transport you into the Monkey Shoulder world with its cheeky wit and charm. A range of delicious cocktails will be on offer, including Monkey Mojito’s, Monkey old-fashioned, and a Monkey Shoulder spin on the old-pina colada, titled Jungle Juice, which is predicted to be a crowd favourite. The cocktails will all showcase the versatility of Monkey Shoulder, and have been crafted to change the way Scotch whisky is perceived. Patrons to the bar will also be given a fortune cookie. With 4 flavours to choose from, each depicts a flavour characteristic from the Monkey Shoulder whisky itself.

The Monkey Shoulder Whisky Bar will be at the heart of Sydney’s official Chinese New Year celebrations, open from 5pm to 10pm in Martin Place from 6th February to 14th February, 2016 and then relocating to spread the festive cheer in World Square from 15th February to 21st February, 2016.

The Sydney Chinese New Year Festival is one of the largest Lunar New Year celebrations outside of mainland China, and runs from the 6th February – 21st February, 2016. The 16-day program includes performances, talks, tours, entertainment, installations, exhibitions and special one-off events celebrating the diverse cultures that observe Lunar New Year. The festival’s main feature  this year will be Lunar Lanterns, with giant lanterns representing the animal signs of the Chinese zodiac at locations across the city centre.

 Monkey Shoulder is the worlds first triple malt whisky, and to this day is still tended by hand by the experienced Malt Men of Speyside. The smooth and rich premium Scotch Whisky comes from the unique combination of three tasty Speyside single malts, expertly married in small batches to create a versatile flavour like no other.

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