Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Hayman's London Dry Gin |
| 2/3 fl oz | Orange juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 3 dash | La Fée Parisienne absinthe (omit for Cocktails Made Easy) |
Read about cocktail measures and measuring.
Review:
I've added the merest touch of sugar to the classic recipe and a dash more absinthe to make this old-school cocktail pop. However, approach with caution, unlike the experiments of Serge Voronoff, nothing about this drink is designed to enhance virility.
History:
Created in the late 1920s by Harry MacElhone at his Harry's New York Bar in Paris, France. The Monkey Gland takes its name from the work of Dr Serge Voronoff who, convinced that testosterone was vital to a long and healthy life, transplanted monkey testicles onto elderly Frenchmen.
The "Monkey's Gland Cocktail" first appears in MacElhone's 1922 Harry's ABC of Mixing Cocktails (which, sadly, I don't have access to). In his 1923 edition, he specifies the recipe as "1 dash Absinthe, 1 teaspoonful of Grenadine, ½ Orange Juice, ½ Gordon Gin. Shake well, and strain into a cocktail glass. (Invented by the Author and deriving its name from Voronoff's experiments in rejuvenation.)."
Nutrition:
One serving of Monkey Gland contains 188 calories.
Alcohol content:
- 1.5 standard drinks
- 23.12% alc./vol. (46.24° proof)
- 20.4 grams of pure alcohol
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