Monkey Gland
A classic Prohibition-era cocktail invented by Harry MacElhone at Harry's New York Bar in Paris. This drink features a sophisticated balance of botanical gin and fresh orange juice, sweetened with a touch of grenadine and given complex herbal depth by a splash of Benedictine.
What it tastes like
The aroma is dominated by juniper and fresh orange citrus. On the palate, the dry gin provides a foundation for herbal honey notes and sweet pomegranate. The mouthfeel is medium-bodied and smooth, ending with a clean finish and a subtle berry sweetness.
Flavour profile
Ingredients
- Gin2 oz
- Orange Juice0.5 oz
- Benedictine1 tsp
- Grenadine1 tsp
Preparation
- 1
Chill a coupe glass in the freezer or with ice water.
- 2
Combine the gin, orange juice, Benedictine, and grenadine in a cocktail shaker.
- 3
Fill the shaker with ice cubes.
- 4
Shake vigorously for about 15 seconds until the shaker feels frosty.
- 5
Strain the mixture into the chilled coupe glass.
Substitutions
- BenedictineYellow Chartreuse — This swap introduces more floral and honeyed herbal notes with a slightly higher alcohol content.
- GrenadinePomegranate Molasses — Using molasses increases the tartness and provides a darker, earthier fruit flavor.
- Orange JuiceBlood Orange Juice — This provides a deeper crimson color and a more tart, acidic profile than standard navel oranges.
- GinGenever — Using a maltier base spirit adds bready notes and a richer texture to the drink.
Variations
Anisette Gland
Rinse the coupe glass with absinthe or pastis before pouring to add a strong licorice aroma and dry herbal finish.
Spiced Monkey
Add two dashes of aromatic bitters to the shaker to introduce baking spice notes and cut through the fruit sweetness.