There are countless drinks to choose from, but the monkey gland is a classic cocktail with an unusual name that can quickly become one of your favorites. It’s tricky, but if you get the balance right, it’s a truly amazing drink. A nice drink is made when gin, orange juice, and grenadine are combined sweetened. But it’s only when you add a hint of absinthe that it really takes on its charm. Monkey gland recipes typically call for absinthe or one of its many substitutes to be added to the shaker, but rinsing the glass adds a certain subtlety to it. As a result, you get an intoxicating, fruity cocktail with a bright aroma and just a taste of anise to contrast.
Why Is It Called the Monkey Gland?
It was reported by MacElhone that the name was derived from experiments by Dr. Serge Voronoff. The surgeon specialized in male enhancement procedures, among which was grafting monkey testicle tissue (or monkey glands) onto human testicles in the 1920s. The bizarre technique was very widely known to Voronoff, who received a lot of ridicule because of it. The 1950s were the years of almost total obscurity for this author. In the name of this cocktail and in monkey gland sauce, which was allegedly created by French chefs working in South Africa, his boldness lives on.
A good gin to drink is a London dry gin. Fresh orange juice is also good for the monkey gland. It is recommended to squeeze two to three drinks’ worth of juice from a single orange. Juice half the orange and use the other half for the garnish of an orange slice if you are making a single monkey gland. If you want to juice the orange peel, make sure you cut it away from the whole fruit before you juice it. You will need a paring knife to cut a long, thick strip. As you watch, little sparks will appear.