Mixlio
Fruity · Brunch · Summer
Monkey Gland
Gin and orange juice with a spoon each of absinthe and grenadine. Fruity with an anise edge, and a name straight out of 1920s Paris.
- Base
- Gin
- Glass
- Coupe glass
- Method
- Shake
- Strength
- 21.09% ABV
Ingredients
Servings
45 mlDry Gin1 swap
Any London dry ginhighDepends on the brand’s botanicals
- 45 mlFresh Orange Juice
- 1 tbspAbsinthe
- 1 tbspGrenadine Syrup
How to make
Technique
Shake · 10–15sShaking chills the drink fast while adding dilution and a light texture.
- Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
Serve
Glass
Coupe glassAlso fine: Martini glass, Nick & Nora glass
Garnish
None
Taste & nutrition
21.09%ABV
169kcal
1.86Drinks
StrengthMedium
Sweet to dryOff-dry
Estimated from ingredient amounts and assumed ABVs — not a lab measurement.
Good to know
- Use freshly squeezed juice — bottled tastes flat.
History
Year1920s
PlaceParis, France
Created byHarry MacElhone
Harry MacElhone created the Monkey Gland in 1920s Paris, mixing gin and orange juice with grenadine and a dash of absinthe. Its odd name references Dr Serge Voronoff's notorious experiments grafting monkey glands onto humans in search of youth. Behind the strange story is a bright, fruity, slightly aniseed drink. It is a curiosity from the wild days of Parisian bartending.
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