The Monkey Gland cocktail is a curious classic from the roaring 1920s, a time when prohibition pushed innovation and flair behind the bar. Named after a bizarre pseudo-medical procedure of the time, this cocktail is far more delightful—and far less shocking—than its name implies. A beguiling mix of gin, fresh orange juice, absinthe, and grenadine, the Monkey Gland is a bold, citrus-driven drink with a haunting herbal whisper, perfect for sipping at sundown or sparking conversation at a cocktail soirée.
1.5ozLondon dry ginpreferably a high-quality brand like Beefeater for a crisp botanical base
1.5ozfresh orange juicefresh-squeezed for best flavor
0.25ozabsintheuse a quality absinthe for a clean, herbal touch; Lucid or St. George are good options
0.25ozgrenadineuse real pomegranate grenadine—avoid artificial syrups. Small-batch brands like Jack Rudy or make your own
1pieceorange twistfor garnish
Instructions
Add 1.5 oz gin, 1.5 oz fresh orange juice, 0.25 oz absinthe, and 0.25 oz grenadine into a cocktail shaker filled with ice.
Shake vigorously for about 15 seconds, until the outside of the shaker is frosted and cold to the touch, ensuring full chill and aeration of the citrus.
Double strain into a chilled coupe or martini glass to remove ice shards and pulp for a silken texture.
Express the oils from an orange twist over the drink by holding the peel over the glass and giving it a firm pinch. Then drop the twist in for garnish.
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Notes
Bartender’s Tips:
To elevate the citrus notes, try flamed orange peel: briefly warm the orange peel with a lighter before expression for added depth.
If you prefer a smoother finish, reduce the absinthe slightly to 1/8 oz.
For a vibrant presentation, use blood orange juice when in season—it adds a gorgeous ruby hue and slight tartness.