Monkey Gland
by Absinthe Cocktails (Kate Simon), 2010
Ingredients
Preparation
Combine all ingredients with ice in a cocktail shaker and shake for 8-10 seconds. Double strain and add cherry and orange slicer on a toothpick and serve.
Glass
Nick & Nora Glass
Ice
None
The Monkey Gland emerged from Harry's New York Bar in 1920s Paris, its provocative name is borrowed from Dr. Serge Abrahamovitch Voronoff's primate-to-human tissue grafting experiments that were all the rage for a brief moment. The drink balances bright citrus against the botanical punch of gin, while grenadine adds subtle sweetness and a faint blush of color. A whisper of absinthe lingers in the background, contributing an herbal complexity that keeps the otherwise straightforward combination interesting and delicious.