How to Make the Monkey Gland Cocktail: A Bold Classic with a Wild Story
August 27, 2022 2025-05-26 1:55How to Make the Monkey Gland Cocktail: A Bold Classic with a Wild Story
How to Make the Monkey Gland Cocktail: A Bold Classic with a Wild Story
Looking for a cocktail with flavor and flair?
Meet the Monkey Gland — a classic from the Roaring Twenties that combines gin, orange juice, a touch of absinthe, and a splash of grenadine.
The name might raise eyebrows, but the taste will raise your spirits. Stick around — the story behind it is as wild as its name.
" Monkey Gland "
What is
the history behind this cocktail ?
The Monkey Gland cocktail was created in the 1920s by Harry MacElhone, the legendary bartender behind Harry’s New York Bar in Paris.
While the drink itself is a crisp and citrusy blend of gin, orange juice, absinthe, and grenadine, its name comes from a bizarre pseudoscientific theory of the time.
A Russian-French doctor claimed that transplanting monkey glands into humans could enhance virility and extend life.
Harry, with a wink and a shaker, turned this absurd idea into a cocktail that’s stood the test of time.
Whether you find the name disturbing or delightful, the Monkey Gland remains a punchy and playful staple in the classic cocktail canon.
Here's the equipment we used to make it
Ingredients
50 ml ( 1.66 oz ) Gin
30 ml ( 1 oz ) Orange Juice
1 Dash of Absinthe
2 Drops of Grenadine
Garnish : Dried Orange Wheel
How to do it
- Add some ice cubes into the Shaker
- Pour the Gin, Orange Juice, Absinthe & Grenadine, into the shaker using a Jigger
- Shake Well
- Place a large ice cube into the Glass
- Strain the cocktail into the glass
- Garnish with a Dried Orange Wheel & insert a matching orange straw
Sei Gesund !
Double Strain for a Silky Smooth Sip
Even though the Monkey Gland is mostly clear liquids, we recommend double straining for a refined finish.
This ensures no pulp from the OJ or small ice shards sneak into your glass.
Use a fine mesh strainer for that ultra-smooth texture — your taste buds will thank you.
