Monkey 47 Schwarzwald Dry Gin 47% Vol. 0.5 L

Discover the extraordinary complexity of Monkey 47 Schwarzwald Dry Gin 47% Vol. 0.5L, an exceptional German gin crafted in the heart of the Black Forest from an astonishing selection of 47 carefully chosen botanicals. Combining classic juniper with fresh citrus, fragrant flowers, aromatic herbs, warming spices and distinctive Black Forest lingonberries, Monkey 47 delivers one of the most recognisable botanical profiles in the premium gin category.

Its remarkable character draws inspiration from British gin traditions, the exotic botanicals of Asia and the natural landscape of southwestern Germany. Produced by Black Forest Distillers using traditional maceration, distillation and vapour-infusion techniques, the spirit is carefully rested in earthenware vessels to allow its complex botanical aromas to develop harmoniously. Bottled at 47% alcohol by volume, Monkey 47 offers exceptional aromatic intensity, a beautifully structured palate and a long, elegant finish. For Drinkero, it is an outstanding choice for Gin & Tonic, Dry Martini, Negroni, Gimlet, Tom Collins, French 75, Bee's Knees and other cocktails where the quality and complexity of the base gin are especially important.

Tasting Notes

Appearance: Crystal clear and brilliant, presented in a distinctive 500 ml apothecary-style bottle with the brand's famous monkey illustration.

Aroma: Intensely aromatic and beautifully layered, featuring piney juniper, fresh lemon and grapefruit, delicate floral notes, fragrant herbs and subtle peppery spice.

Palate: Rich, complex and remarkably balanced, combining juniper, vibrant citrus peel, lavender-like floral impressions, aromatic spices and a restrained tart berry character.

Finish: Long, dry and expressive, with lingering citrus oils, fresh herbs, gentle pepper, floral complexity and a subtle bittersweet lingonberry impression.

The Heritage of Monkey 47

Monkey 47 is one of Germany's most distinctive premium gins, with a history that combines British tradition, international botanical inspiration and the forests of southwestern Germany.

The brand's founding story is associated with Montgomery Collins, a British Royal Air Force officer who served in Germany after the Second World War.

According to the brand's account, Collins had spent part of his early life in India before moving to Germany.

Following the war, he became involved in efforts to support the reconstruction of Berlin Zoo, where he sponsored a monkey named Max.

Collins later settled in the Black Forest and established a guesthouse called Zum wilden Affen, meaning The Wild Monkey.

His appreciation of traditional British gin and the local availability of herbs, berries and natural spring water inspired the story behind a distinctive Black Forest spirit.

Decades later, entrepreneur Alexander Stein and distiller Christoph Keller developed the modern Monkey 47 concept, drawing on this unusual historical narrative.

The finished gin combined classic European botanicals with ingredients associated with the Black Forest and aromatic plants from further afield.

Launched in 2010, Monkey 47 became internationally recognised for its unusually extensive botanical recipe and carefully controlled production.

Today, it remains a notable example of German craft gin, celebrated for its aromatic complexity and distinctive regional identity.

Why Is It Called Monkey 47?

The name Monkey 47 refers to two defining elements of the spirit's identity.

Monkey: References Max, the monkey associated with Montgomery Collins and the story behind his Black Forest guesthouse.

47: Represents both the 47 botanicals used in the gin and its alcohol strength of 47% by volume.

This combination gives the brand a particularly memorable identity.

Unlike many gin names that refer primarily to a place or a family, Monkey 47 directly communicates an important characteristic of its recipe.

The extensive botanical selection is central to the gin's flavour, creating a more layered aromatic experience than recipes based on only a few ingredients.

The 47% alcohol strength also provides a concentrated foundation that remains expressive when used in cocktails.

Its distinctive bottle reinforces the brand's identity through an old-fashioned apothecary design and a vintage-inspired label.

For customers discovering German premium gin, Monkey 47 offers a combination of craftsmanship, recognisable presentation and unusual botanical character.

47 Carefully Selected Botanicals

The defining characteristic of Monkey 47 is its recipe containing 47 different botanicals.

These ingredients contribute a remarkably broad combination of citrus, herbal, floral, spicy, earthy and subtly fruity aromas.

While the exact recipe and proportions are protected by the producer, the brand has shared information about several important ingredients and botanical families.

Juniper berries: Provide the essential piney, resinous character that defines the spirit as gin.

Lemon peel: Introduces bright, refreshing citrus oils and aromatic freshness.

Grapefruit and other citrus peels: Contribute additional zest, gentle bitterness and fragrant fruit character.

Coriander: Adds aromatic spice and naturally citrus-like characteristics.

Floral botanicals: Create delicate blossom and herbal aromas that add elegance beneath the more pronounced juniper.

Roots and spices: Provide earthy structure, warmth and a gently peppery finish.

Black Forest lingonberries: Introduce the distinctive subtly tart and bittersweet fruit character associated with Monkey 47.

The objective is not to make all 47 botanicals separately identifiable in every sip.

Instead, the ingredients are balanced to create an aromatic profile in which different notes appear as the spirit is diluted, chilled or combined with cocktail ingredients.

This makes Monkey 47 particularly rewarding for customers who enjoy exploring complex spirits through relatively simple cocktails.

The Distinctive Role of Lingonberries

One of the most unusual ingredients associated with Monkey 47 is the lingonberry, a small red berry found in northern European and forest environments.

Known in German as Preiselbeere, the fruit contributes a tart, slightly bitter character that distinguishes the gin from many conventional London Dry expressions.

Lingonberries are familiar in European cuisine, where their acidity and restrained sweetness often complement rich savoury dishes.

In Monkey 47, their role is more subtle than that of a fruit flavouring added to a sweet gin liqueur.

The berry contributes depth and a delicate bittersweet impression beneath the dominant juniper, citrus and herbal notes.

This gives the spirit an additional connection with the Black Forest landscape.

Its subtle fruit character can become particularly interesting in cocktails featuring fresh citrus juice or herbal aperitifs.

In a Gimlet, lime acidity can complement the berry's gentle tartness.

In a Negroni, the bittersweet element contributes another dimension alongside Campari and sweet vermouth.

Although Monkey 47 contains lingonberries, it remains a dry gin rather than a sweet berry-flavoured spirit.

Crafted in Germany's Black Forest

Monkey 47 is produced by Black Forest Distillers in southwestern Germany, a region known for its wooded hills, fresh water and long traditions of fruit distillation.

The Black Forest, or Schwarzwald, extends across parts of Baden-Württemberg and is characterised by dense woodland, valleys and small communities with established craft traditions.

The brand's distillery is associated with the Schaberhof near Loßburg, where its carefully controlled production takes place.

Local water and regional botanical inspiration contribute to the spirit's identity.

The producer combines these local influences with selected botanicals from other regions, reflecting the brand's connection between German craftsmanship and international gin traditions.

Rather than defining the spirit only through its geographic origin, the Black Forest becomes part of its broader botanical philosophy.

Fresh herbs, berries and natural surroundings provide the inspiration for a gin intended to express both regional identity and complex flavour.

For Drinkero customers in Germany, Monkey 47 is particularly relevant as an internationally recognised premium gin produced within their home market.

The Production Process

Monkey 47 uses a carefully controlled production process combining several traditional gin-making techniques.

The spirit begins with high-strength neutral alcohol distilled from molasses, rather than the grain spirit commonly used for many traditional gins.

This neutral base provides a foundation for the botanical ingredients.

Selected herbs, roots, fruits and spices are carefully prepared before distillation.

Some ingredients are introduced through maceration, allowing aromatic compounds to infuse into the alcohol.

Other botanicals contribute their delicate aromas through a vapour-infusion technique known as percolation.

Maceration: Botanical ingredients are steeped in the spirit to extract aromatic compounds.

Distillation: Carefully controlled heating and condensation refine the spirit while incorporating the botanical flavours.

Percolation: Alcohol vapour passes through additional botanicals, allowing delicate aromas to contribute to the finished profile.

Resting: The gin is stored in traditional earthenware vessels before bottling.

Final preparation: The spirit is brought to its characteristic bottling strength using water.

This approach allows the producer to develop complex botanical aromas while maintaining the intended balance between juniper, citrus, flowers and spices.

Resting in Traditional Earthenware Vessels

An important feature of Monkey 47's production is the resting period that follows distillation.

The producer stores the spirit in traditional earthenware vessels, rather than using wooden barrels to introduce oak flavours.

According to the brand, the resting process lasts approximately 100 days.

This period allows the different botanical components to settle into a harmonious overall profile.

Unlike barrel-aged gin, Monkey 47 does not depend on oak extraction for its characteristic flavour.

Its clear appearance and dry botanical identity remain intact.

The process forms part of the producer's emphasis on patience and carefully controlled production.

For consumers, the most important result is the spirit's balanced combination of intense aroma and a surprisingly integrated palate.

Its 47 botanicals create substantial complexity, but the finished gin is designed to feel harmonious rather than disjointed.

Why Monkey 47 Uses a Molasses-Based Spirit

Unlike many traditional gins that use a neutral grain spirit, Monkey 47 is produced with alcohol distilled from molasses.

Molasses is a sugar-processing by-product that can be fermented and distilled to produce alcohol.

Once refined to a high level of purity, this alcohol can serve as a neutral foundation for gin production.

The use of molasses does not make Monkey 47 a rum, nor does it automatically create a sweet flavour.

The spirit is classified as gin because its characteristic flavour comes from juniper and the other botanical ingredients.

The producer's nutritional information confirms that the original Monkey 47 Schwarzwald Dry Gin contains no sugar.

The molasses-based alcohol provides a suitable foundation for the complex botanical recipe without introducing the pronounced sweetness associated with liqueurs.

This production distinction is particularly interesting for customers comparing different gin-making methods.

Monkey 47 Compared with Other Premium Gins

Monkey 47 offers a noticeably different botanical experience from the other gins in Drinkero's curated collection.

Tanqueray London Dry: Focuses on four traditional botanicals, creating a direct and juniper-forward flavour.

Beefeater London Dry: Uses nine botanicals and highlights classic juniper alongside bright lemon and orange aromas.

Bombay Sapphire: Combines ten botanicals through vapour infusion, resulting in balanced citrus, herbs and warm spice.

Hendrick's: Introduces cucumber and rose, creating a distinctive fresh and floral character.

The Botanist: Uses 31 botanicals, including 22 wild plants hand-foraged from Scotland's Isle of Islay.

Tanqueray No. Ten: Emphasises fresh grapefruit, orange, lime and chamomile, making it especially suited to premium citrus cocktails.

Gin Mare: Introduces a savoury Mediterranean profile based on rosemary, thyme, basil and Arbequina olives.

Roku: Combines traditional gin botanicals with Japanese cherry blossom, yuzu, green tea and sanshō pepper.

Monkey 47: Stands apart through its 47 botanicals, Black Forest heritage, lingonberries and particularly complex floral, citrus and spicy character.

These differences give customers a reason to choose Monkey 47 beyond brand recognition alone.

It offers a premium botanical gin for those who enjoy exploring complex aromas in traditional cocktails.

Why Monkey 47 Is Excellent for Gin & Tonic

Gin & Tonic is an excellent way to explore Monkey 47's distinctive botanical complexity.

The combination of gin and tonic water creates a refreshing drink in which the spirit's herbal, floral and citrus notes remain noticeable.

Juniper provides the familiar gin foundation, while lemon, grapefruit and fragrant spices contribute additional aromatic depth.

The subtle lingonberry character creates an unusual bittersweet nuance.

For a balanced serve, combine 50 ml Monkey 47 with approximately 150 ml premium tonic water.

Serve in a large glass filled with plenty of fresh ice.

A twist of grapefruit peel is an excellent garnish because it reinforces the gin's citrus character.

A fresh rosemary sprig may also be used to highlight the herbal notes, although a simple citrus garnish is often sufficient.

For a more gin-forward serve, use a slightly smaller proportion of tonic.

Monkey 47's 47% alcohol strength helps maintain an expressive flavour after dilution, but accurate measurements remain important.

Why Monkey 47 Works in a Dry Martini

The Dry Martini is one of the best cocktails for appreciating the full complexity of Monkey 47.

Its simple combination of gin and dry vermouth allows the spirit's individual characteristics to remain prominent.

Monkey 47 provides an aromatic combination of juniper, citrus, flowers and subtle spice.

Dry vermouth contributes complementary herbal and wine-based complexity.

For a classic serve, combine 60 ml Monkey 47 with approximately 15 ml dry vermouth.

Stir thoroughly with ice until the drink reaches the intended temperature and dilution.

Strain into a chilled Martini glass and garnish with a fresh lemon twist.

The citrus garnish enhances the spirit's lemon and grapefruit aromas without obscuring its other botanicals.

Because Monkey 47 contains such a broad range of botanical ingredients, a Martini provides an opportunity to appreciate aromas that may be less noticeable in cocktails with stronger mixers.

Monkey 47 in a Negroni

The Negroni combines gin, Campari and sweet red vermouth to create a classic bittersweet Italian cocktail.

Monkey 47 provides a particularly aromatic gin foundation, introducing complex citrus, herbaceous and floral notes.

Its juniper character maintains the structure expected from a traditional gin-based Negroni.

The subtle lingonberry component complements the drink's bittersweet character, while citrus aromas connect with the orange notes of Campari.

For one serving, combine 30 ml Monkey 47, 30 ml Campari and 30 ml sweet red vermouth.

Stir with ice until thoroughly chilled and appropriately diluted.

Strain into a rocks glass containing fresh ice and garnish with an orange twist.

The finished cocktail is rich and aromatic, with Monkey 47 adding an unusually complex botanical dimension.

This makes it particularly interesting for customers who already enjoy a conventional Negroni and want to explore how a different gin changes the drink.

How Monkey 47 Complements Cocktail Ingredients

Monkey 47's extensive botanical composition creates many possibilities for classic cocktail preparation.

Premium tonic water: Adds gentle bitterness and carbonation while allowing the gin's juniper, citrus and floral characteristics to remain noticeable.

Fresh lemon: Reinforces the spirit's citrus aromas and provides acidity in cocktails such as Tom Collins and French 75.

Fresh lime: Creates a sharp, refreshing contrast to its complex botanicals in a Gimlet or Gin Rickey.

Dry vermouth: Complements the gin's herbal complexity in Dry Martini and other spirit-forward drinks.

Sweet vermouth: Introduces aromatic sweetness and additional depth in classic Negroni cocktails.

Campari: Provides bitter herbal character that balances the gin's citrus, spice and subtle berry notes.

Honey syrup: Adds floral sweetness that can complement the gin's fragrant botanicals in a Bee's Knees.

Dry sparkling wine: Creates a refreshing and elegant contrast in a French 75.

Grapefruit peel: Highlights the gin's fresh citrus character as a garnish.

Because Monkey 47 already contains substantial botanical complexity, relatively simple cocktail recipes often provide the clearest opportunity to appreciate its distinctive flavour.

What Makes Monkey 47 Special?

Monkey 47 stands out through its combination of 47 botanicals, distinctive Black Forest heritage and carefully controlled artisanal production.

Its recipe draws together traditional gin ingredients, international aromatic plants and local lingonberries.

The spirit uses alcohol distilled from molasses and incorporates botanical flavours through maceration, distillation and percolation.

A resting period in earthenware vessels forms an additional part of the production process.

The finished gin delivers pronounced juniper, bright citrus, delicate floral notes, warm spices and subtle berry complexity.

At 47% alcohol by volume, it offers a robust foundation for both simple mixed drinks and sophisticated cocktails.

Its distinctive 500 ml apothecary-style bottle makes Monkey 47 immediately recognisable as a premium German gin.

For Drinkero, it is an important addition because it offers a genuine German craft-gin identity and a complex botanical profile that differs considerably from the other gins in the collection.

Perfect for Cocktails

Monkey 47 is particularly suitable for cocktails in which its complex combination of juniper, citrus, flowers, herbs and spice can remain noticeable.

Gin & Tonic: Combine Monkey 47 with premium tonic water and grapefruit peel. Its complex botanicals create a richly aromatic and refreshing long drink.

Dry Martini: Stir Monkey 47 with dry vermouth and garnish with lemon peel. The drink highlights the spirit's floral, citrus and herbal complexity.

Negroni: Combine Monkey 47 with Campari and sweet red vermouth. The gin's juniper and spice complement the cocktail's distinctive bittersweet character.

Gimlet: Shake Monkey 47 with fresh lime juice and sugar syrup. Its citrus notes complement the lime while the botanical complexity creates depth.

Tom Collins: Mix Monkey 47 with lemon juice and sugar syrup, then top with soda water. Its distinctive herbs and spices produce a refreshing variation of this classic highball.

French 75: Combine Monkey 47 with lemon juice and sugar syrup, then top with dry sparkling wine. Its floral and citrus character creates an elegant sparkling cocktail.

Bee's Knees: Shake Monkey 47 with lemon juice and honey syrup. The honey's floral sweetness complements the gin's fragrant herbs and flowers.

Gin Basil Smash: Combine Monkey 47 with basil, lemon juice and sugar syrup. Its herbal complexity offers a rich foundation for this modern classic.

Gin Sour: Shake Monkey 47 with lemon juice, sugar syrup and optional cocktail foamer for an aromatic, balanced sour-style cocktail.

Serving Suggestions

Monkey 47 is especially enjoyable in carefully balanced Gin & Tonics, Dry Martinis and citrus-based cocktails that allow its distinctive botanical character to remain expressive.

For a Gin & Tonic, combine 50 ml Monkey 47 with 150 ml chilled tonic water. Serve over approximately 150–200 g of fresh ice in a large balloon glass and garnish with grapefruit peel.

For a Dry Martini, combine 60 ml Monkey 47 with 15 ml dry vermouth. Stir thoroughly with ice, strain into a chilled Martini glass and garnish with a fresh lemon twist.

For a Negroni, combine 30 ml Monkey 47, 30 ml Campari and 30 ml sweet red vermouth. Stir with ice, strain over fresh ice and garnish with orange peel.

For a Gimlet, combine 60 ml Monkey 47 with 22.5 ml fresh lime juice and 15 ml sugar syrup. Shake thoroughly with ice and strain into a chilled cocktail glass.

For a Tom Collins, combine 50 ml Monkey 47 with 25 ml fresh lemon juice and 15 ml sugar syrup. Shake with ice, strain into a tall glass containing fresh ice and top with approximately 100 ml soda water.

For a French 75, combine 30 ml Monkey 47 with 15 ml fresh lemon juice and 15 ml sugar syrup. Shake with ice, strain into a suitable chilled glass and top with approximately 60 ml dry sparkling wine.

For a Bee's Knees, combine 50 ml Monkey 47 with 25 ml fresh lemon juice and 20 ml honey syrup. Shake thoroughly with ice and strain into a chilled coupe.

For a Gin Basil Smash, combine 60 ml Monkey 47 with 25 ml lemon juice, 20 ml sugar syrup and approximately 8–10 fresh basil leaves. Shake with ice and double-strain over fresh ice.

For a Gin Sour, combine 50 ml Monkey 47 with 25 ml fresh lemon juice, 15 ml sugar syrup and optional cocktail foamer according to the manufacturer's instructions. Shake appropriately and strain into a chilled cocktail glass.

Because Monkey 47 is bottled at 47% alcohol by volume, accurate measurements and suitable dilution are particularly important when preparing balanced cocktails.

Product Details

• Brand: Monkey 47
• Product: Monkey 47 Schwarzwald Dry Gin
• Country of origin: Germany
• Region: Black Forest, Baden-Württemberg
• Producer: Black Forest Distillers
• Production location: Loßburg, Germany
• Modern brand introduced: 2010
• Spirit type: Gin
• Style: Schwarzwald Dry Gin
• Base alcohol: Neutral spirit distilled from molasses
• Number of botanicals: 47
• Selected botanicals: Juniper, citrus peels, aromatic herbs, flowers, spices and lingonberries
• Signature regional ingredient: Black Forest lingonberries
• Production methods: Maceration, distillation and botanical percolation
• Resting: Approximately 100 days in earthenware vessels
• Water: Black Forest spring water
• Colour: Crystal clear
• Aroma: Juniper, lemon, grapefruit, floral herbs and spice
• Flavour profile: Citrus, juniper, flowers, herbs, warm spice and subtle tart berries
• Finish: Long, dry, aromatic and gently spicy
• Alcohol content: 47% Vol.
• Bottle size: 0.5L (500 ml)
• Barcode: 42213277
• Recommended use: Gin & Tonic, Dry Martini, Negroni, Gimlet, Tom Collins, French 75, Bee's Knees and Gin Basil Smash
• Recommended garnish: Grapefruit peel, lemon twist or fresh herbs

Storage: Store upright with the bottle tightly closed in a cool, dry place away from direct sunlight and excessive heat. Use chilled mixers and fresh ice when preparing cocktails.

Discover more with Drinkero: Explore Gin & Tonic, Dry Martini, Negroni, Gimlet, Tom Collins and French 75 recipes, compare German craft gin with traditional London Dry and contemporary botanical styles, and use the Drinkero cocktail calculator to measure ingredients accurately for your favourite cocktails at home.