Monkey Gland

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It’s Mixology Monday again, and this month’s hosts are  Thinking of Drinking and North Shore Distillery’s Sonja Kassebaum. She has deemed this month’s theme to be absinthe, why because she simply adores the stuff. I am sure the cocktails coming forth from this one will surely not disappoint.

I decided to go call up a classic, the Monkey Gland. This classic cocktail was either created at by Harry MacElhone at his Harry’s New York Bar in Paris in the 1923 or by Frank Meier over at the Ritz. My vote is on Harry. The cocktail’s name comes from a surgical technique of the time that involved grafting monkey “glands” to humans.


  • 1 ½ oz gin
  • 1 ½ oz orange juice
  • 2 tsp absinthe
  • 2 tsp grenadine syrup


Combine in a shaker with ice. Shake well and strain into a chilled cocktail glass.

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