Monkey Gland
Harry MacElhone's cheeky 1920s concoction—dry gin and fresh orange lit up with grenadine and a whisper of absinthe.
23%
ABV
medium
Difficulty
coupe
Glass
History & Heritage
“Harry MacElhone created the Monkey Gland at Harry's New York Bar in Paris circa 1923, poking fun at Dr. Serge Voronoff's dubious monkey‑testicle rejuvenation grafts. The equal‑parts gin and orange formula quickly became a transatlantic sensation and remains a testament to Prohibition‑era whimsy.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Optional: rinse chilled glass with absinthe and discard
Shake gin, orange juice and grenadine with ice until frothy
Strain into the prepared glass
Garnish with a flamed orange peel
Glassware
Served up in a chilled coupe glass
Garnish
Master's Tips
Professional insights to elevate your craft
Use freshly squeezed orange juice for brightness
A quick absinthe rinse keeps the anise subtle
Flame the orange peel to release oils and add drama
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Monkey Gland.
1:1 Spec
Early equal parts gin and orange juice version.
Changes
Absinthe Forward
Increase absinthe to a teaspoon for bolder anise.
Changes
Smoky Gland
Replace gin with mezcal for a smoky twist.
Changes
Tropical Monkey
Add pineapple juice or passion fruit syrup for island vibes.
Changes
Berry Monkey
Use raspberry syrup in place of grenadine.
Changes
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