• Gin
  60 ml (2 oz)

  A London Dry gin works best
• Fresh orange juice
  45 ml (1.5 oz)

  Freshly squeezed for best flavor
• Grenadine
  10 ml (0.25 oz)

  Preferably a quality, real pomegranate grenadine
• Absinthe
  2 dash

  Or substitute with a quality pastis

• Cocktail shaker
• Strainer
• Jigger
• Citrus juicer
• Martini or coupe glass

1. 1

   Fill your cocktail shaker with ice to chill.

2. 2

   Add 2 oz gin, 1.5 oz fresh orange juice, and 0.25 oz grenadine to the shaker.

3. 3

   Add 2 dashes of absinthe.

4. 4

   Shake vigorously for about 10-15 seconds until well-chilled.

5. 5

   Strain the mixture into a chilled martini or coupe glass.

6. 6

   Garnish with an orange twist to enhance the citrus aroma.

• Striking color and elegant presentation
• Balanced blend of sweet, tart, and herbal flavors
• Fascinating history and conversation-worthy name
• Refreshing enough for summer, but complex enough for year-round sipping
• Perfect for fans of both classic and adventurous cocktails

The Monkey Gland was invented in the 1920s by Harry MacElhone, the legendary bartender at Harry's New York Bar in Paris. The name is as eccentric as the drink itself, inspired by a bizarre medical fad of the era: a supposed rejuvenation treatment involving monkey glands. Thankfully, the cocktail is far more delightful than its namesake, blending the sophistication of gin with the exotic allure of absinthe and the sweetness of grenadine. The Monkey Gland captures the spirit of the Roaring Twenties, when creativity and curiosity ruled the bar scene.