Monkey Gland
Ingredients
- 2 oz Tanqueray London Dry Gin
- 2⁄3 oz Orange juice
- 1⁄6 oz Monin Grenadine Syrup
- 1⁄12 oz Sugar syrup 'rich'
- 3 dash La Fée Parisienne absinthe omit for Cocktails Made Easy
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Monkey Gland contains 169 calories
History:
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 (which, sadly, I don't have access to). 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.)."
Review:
I've added the merest touch of sugar to the classic recipe and a dash more absinthe to make this old-school cocktail pop. However, approach with caution, unlike the experiments of Serge Voronoff, nothing about this drink is designed to enhance virility.
