Forum
Monkey Gland
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...
Susie Bright
7th April 2024 at 22:14
I am very proud of making this drink a “thing” at Louie’s bar in Santa Cruz, which at the moment is Gilda’s. He and his wife fell in love with it and everyone who tried it fell in love. We’re so lucky to live here, where oranges have 3 seasons!