Monkey Gland Cocktail Recipe
The monkey gland drink was invented in the 1920s by cocktail maestro Harry MacElhone, who was, at the time, among the world’s most celebrated bartenders. In addition to the Monkey Gland, MacElhone takes credit for numerous other classic cocktails that you're bound to have heard of, including the Bloody Mary, the Sidecar and the French 75. So this guy seriously knows how to make a great cocktail!
The Monkey Gland’s ingredients may strike some sippers as surprising: gin, orange juice, absinthe, and grenadine - a combination that sounds pretty potent.
Absinthe, La Fee verte, or The Green Fairy, was actually banned in 1912 in the US because it was believed that the green spirit contained in the bottles was hallucinogenic and dangerous. Dare to try this Absinthe cocktail recipe?
Prep time: 2 Minutes
Nutrition: 179 Calories
- 1 dash absinthe
- 2 ounces gin
- 1 ounce freshly squeezed orange juice
- 1 to 1 1/2 teaspoons grenadine, to taste
- Orange slice, or flamed orange peel, for garnish
- Swirl a dash of absinthe in a chilled cocktail glass to coat it, then discard any excess liqueur.
- In a cocktail shaker filled with ice cubes, pour the gin, orange juice, and grenadine. Shake well.
- Strain into the prepared glass. Garnish with an orange slice or a flamed orange peel. Serve and enjoy.
Category: Drinks | Cuisine: Mexican