Monkey Gland

A 1920s gin sour with a lurid backstory: London dry gin and fresh orange juice are shaken with grenadine and a measure of absinthe, the herbal anise riding under the citrus and the pomegranate sweetness. Harry MacElhone published it at his Harry's New York Bar in Paris (Frank Meier of the Ritz also claimed it), naming it for Serge Voronoff's discredited monkey-gland rejuvenation surgeries then making headlines.

Classic

Ingredients

  • 1.5 ozGin
  • 1.5 ozOrange Juice(fresh)
  • 0.5 ozAbsinthe
  • 0.5 ozGrenadine

Garnish: Orange Peel

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Combine the gin, fresh orange juice, absinthe, and grenadine in a shaker.

  2. 2.

    shake

    Add ice and shake well until chilled.

  3. 3.

    strain

    Fine-strain into a chilled coupe; serve straight up, no ice.

  4. 4.

    garnish

    Optionally express an orange twist over the surface and drop it in.

Flavor Profile

citrus
41%
herbal
34%
fruity
33%
dilution
30%
sweet
27%
floral
24%
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