Monkey Gland


  • Served in martini
  • 28% ABV


Barflies and Cocktails

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Gin 5.0cl 1.67oz
Orange juice 3.0cl 1.0oz
Grenadine Two drops
Absinthe Two drops
Use ounces
Use centiliters


  1. Add all ingredients to shaker.
  2. Shake.
  3. Strain into chilled glass.


In the 1920s, the Monkey Gland would have been the equivalent of the modern "F*#ker" brand of cocktails, created by lesser "bar attendants" of today, and without the gads of sugar. Basically this drink was designed to be a cocktail with a kick, and something that would attract parched American tourists.

The name—especially in Paris—would have evoked the image of eunuch monkeys, french chimeras, and terrified french maids. Sounds disturbing to me, but hey, times have changed.

Obviously this drink was created for its marketing value. Strange name with sexual innuendo and the addition of a few drops of that evil, villainous spirit, Absinthe. By 1923 absinthe was well into its afterlife, so any legal stores of absinthe would have been used sparingly, as per the dash. But the absinthe name, like a dead Obi Wan Kenobi, would have been more powerful than one could imagine. Just the thought of imbibing the forbidden fruit would have been enough to drive American tourists into the bar.

The Monkey Gland cocktail has all the markings of a PR campaign, but it was created by a reputable bartender. Sure, in the 1920s the term "reputable bartender" was an oxymoron, but remember this was Paris. To sell a drink: make it red, forbidden and sexual and you have a winning formula.

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