Monkey Gland recipe
A scandalous 1920s Parisian gin and orange sour accented with a fragrant absinthe wash.
Method: Shake and fine strain ·
Glass: Chilled coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Sidecar Family
Ingredients
- 50 ml Dry gin (London dry style)
- 30 ml Fresh orange juice (Strained)
- 15 ml Grenadine (Pomegranate syrup)
- 2 dashes Absinthe (Pernod or similar)
How to make a Monkey Gland
- Coat a chilled coupe glass with a small rinse of absinthe and discard the excess.
- Combine the gin, fresh orange juice, and grenadine in a cocktail shaker filled with ice.
- Shake vigorously for approximately 12 seconds until thoroughly chilled.
- Double strain the mixture into the prepared coupe glass.
- Express the essential oils from an orange peel over the drink and discard.
Garnish
Garnish with an orange peel twist expressed over the surface.
Pro tip
Use freshly squeezed and strained Valencia orange juice to maintain a bright citrus punch without pulp interfering with the silky texture. Control the grenadine to prevent the drink from becoming overly sweet.
History of the Monkey Gland
Created during the 1920s at Harry's New York Bar in Paris by legendary bartender Harry MacElhone, the Monkey Gland quickly gained notoriety for its provocative moniker. The name reportedly referenced scandalous rejuvenation experiments involving monkey gland transplants conducted by Serge Voronoff during that era. While MacElhone popularized the recipe in his 1930 publication, some cocktail historians suggest the drink may have evolved from earlier French and American prohibition-era formulations. Regardless of its exact genesis, it remains a celebrated emblem of Parisian cocktail ingenuity.
Flavour profile
Citrus, Herbal, Sweet-Tart, Botanical
Variations
- French 125 Twist — Top the standard build with dry sparkling wine for an effervescent variation.
- Mezcal Gland — Substitute artisanal mezcal for the dry gin to introduce smoky agave depth.
Practise making the Monkey Gland in the free Virtual Bar game.