Monkey Gland
Gin, orange juice and grenadine with an absinthe rinse. A 1920s Paris classic.
Shaken · Coupe · Medium · about 3 minutes · about 18% ABV
Ingredients
- 45 ml Gin
- 30 ml Orange juice
- 7.5 ml Grenadine
- 1 dash Absinthe
- Orange twist (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 30 ml orange juice into the shaker
- Pour 7.5 ml grenadine into the shaker
- Add 1 dash of absinthe
- Add ice
- Shake hard
- Strain
- Garnish
About the Monkey Gland
Created by Harry MacElhone in Paris in the 1920s. It is named after the controversial experiments of Dr Serge Voronoff, who grafted monkey tissue onto men in an attempt to restore their youth.
The spirit-forward family. This is a spirit-forward drink, made mostly of spirit and liqueur with no juice to soften it. Drinks like this were the heart of the golden age of cocktails, from the 1860s to Prohibition in 1920, and many were collected in Harry Craddock's Savoy Cocktail Book (1930). Stir them cold and serve them small.
Monkey Gland FAQ
What's in a Monkey Gland?
45 ml gin, 30 ml orange juice, 7.5 ml grenadine, 1 dash absinthe, garnished with orange twist.
How strong is a Monkey Gland?
About 18% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Monkey Gland?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Monkey Gland in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
