Cocktail Recipes

The Monkey Gland

Classic | Sour | from Anders Erickson

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. 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.).”

Ingredients

Amount	Ingredient	Brand
1 1⁄2 oz / 38 ml 2 1⁄4 oz / 56 ml 3 oz / 75 ml 4 1⁄2 oz / 113 ml	Gin	The Botanist Islay Dry Gin
1 oz / 25 ml 1 1⁄2 oz / 38 ml 2 oz / 50 ml 3 oz / 75 ml	Fresh Orange Juice
1⁄2 oz / 13 ml 3⁄4 oz / 19 ml 1 oz / 25 ml 1 1⁄2 oz / 38 ml	Grenadine
3 dashes 4 1⁄2 dashes 6 dashes 9 dashes	Absinthe	St. George Verte
1 swathes 1 1⁄2 swathes 2 swathes 3 swathes	Orange Peel

Notes

• Method: Shaken
• Pour: Double Strain
• Glassware: Footed Rocks Glass
• Garnish: Orange peel and cocktail cherry
• Special Prep: Regal shake with the swath of orange peel in the shaker