Monkey Gland

Monkey Gland
A forgotten classic with a backstory as colourful as the drink itself.

A delectable cocktail with a rather gruesome backstory. A classic from bartending's Golden Age of the 1920s, the Monkey Gland was created by legendary Scottish bartender Harry MacElhone, of the famous Harry's New York Bar in Paris. 

The cocktail took its inspiration from the works of maverick surgeon Serge Voronoff. Voronoff made his name by transplanting the testicles of monkeys into the elderly for "rejuvenation". Whilst we now know that the claims of Voronoff were nonsense, his operations did at least result in the creation of this wonderful and refreshing cocktail. 

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Ingredients
60ml           Gin
20ml           Orange juice (freshly squeezed)
10ml           Lemon juice (freshly squeezed)
10ml           Grenadine
1 dash        Absinthe

 

Garnish       Orange zest

Ice               Cubes (for shaking)

Glass           Cocktail glass

 

Equipment Checklist

Hawthorne Strainer       Shaker
Fine Strainer                  Jigger

 

Recommended Gins

Monkey 47 Schwarzwald Dry Gin

Instructions

1. Add all your ingredients to the shaker.

2. Fill shaker to the brim with cubes of ice.

3. Shake hard for 30 seconds.

4. Fine strain into an ice-cold cocktail glass.

 

Bartender’s Top Tips

Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer.

Fine straining through a mesh strainer (like a tea strainer), removes all the small chips of ice to create a silky smooth texture.

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