Monkey Gland

History of Monkey Gland

The Monkey Gland is widely credited to Harry MacElhone at Harry’s New York Bar in Paris in the early 1920s. Its provocative name nods to the period’s fascination with a surgeon’s claim that grafting animal glands could rejuvenate humans. As with many classics from this era, exact details are hazy, but Paris is the most consistent setting. The recipe evolved alongside availability and legality. Absinthe was restricted in places, so bartenders sometimes substituted pastis or anise liqueurs, or used only a fleeting rinse to keep the flavour in check. Grenadine quantities also swung wildly, creating either a blush-tinted aperitif or a sweet, scarlet drink. Modern practice favours a dry gin backbone, fresh orange juice, a restrained measure of real grenadine, and the lightest touch of absinthe. Shaken hard and fine strained, the cocktail presents clean citrus, gentle pomegranate, and aromatic anise on the nose. It remains a compelling bridge between bright juice cocktails and herbal spirit-forward styles.

Why the Monkey Gland Works

Dry gin brings structure and botanicals that frame soft, sweet orange juice. A measured dash of grenadine supplies colour and just enough pomegranate richness to round the edges. The interplay creates a clean, citrus-led core with a lightly jammy undertone. The absinthe rinse maximises aroma with minimal sweetness. Anise and herb notes bloom on the nose, priming the palate while leaving the sip largely gin-and-citrus. Keeping absinthe to a rinse or a couple of drops prevents it from dominating. Hard shaking with solid ice drives temperature down and introduces the right dilution. Fine straining removes shards and pulp, giving a smooth, satin texture. The result is a brisk, balanced aperitif that reads bright rather than sticky. similar_drinks_paragraphs are missing - need to include correct property; fix below

Frequently Asked Questions