Reviving the Roaring Twenties: The Monkey Gland Cocktail
In the midst of the Prohibition era, a peculiarly named cocktail emerged, captivating the hearts of many with its unique blend of flavors. The Monkey Gland, a gin-based concoction, has been tantalizing taste buds since the 1920s, thanks to the creative genius of Harry MacElhone, owner of Harry’s New York Bar in Paris.
A Name That Raises Eyebrows
The origins of the Monkey Gland’s name are as intriguing as they are unconventional. Inspired by the work of Russian scientist Serge Voronoff, who experimented with monkey organs for rejuvenation purposes, the name may seem off-putting at first. However, this classic cocktail’s appeal lies in its harmonious balance of flavors, making it a reliable choice for those seeking a refreshing drink.
A Recipe Worth Trying
When ordering a Monkey Gland, it’s best to list its ingredients rather than its name, as some bartenders might be unfamiliar with this vintage gem. The original recipe called for anisette, but modern variations often substitute it with Pernod or Bénédictine.
Ingredients:
- 2 ounces gin
- 1 1/2 ounces fresh orange juice
- 2 dashes of grenadine
- 2 dashes of Pernod or Bénédictine
- Twist of orange peel
Instructions:
- Shake the gin, orange juice, grenadine, and Pernod vigorously with ice.
- Strain the mixture into a chilled cocktail glass.
- Garnish with a twist of orange peel.
With its unique blend of citrus, sweetness, and herbal notes, the Monkey Gland is sure to delight even the most discerning palates. So, go ahead and give this forgotten classic a try – your taste buds will thank you!
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