Monkey Gland

Name: Monkey Gland
Total time: 3 min
Yield: 1
Ingredients: ½ oz Absinthe; 1 ½ oz London Dry Gin; ½ oz Grenadine syrup; 1 ½ oz Orange juice

Ingredients

½ oz Absinthe
1 ½ oz London Dry Gin
½ oz Grenadine syrup
1 ½ oz Orange juice

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass.

Notes

Monkey Gland is an official IBA cocktail. See more four ingredient cocktails.

Monkey Gland origin story

Created by: Harry MacElhone
Created at: Harry's New York Bar
Country: France
Decade: 1920s

Cocktails similar to Monkey Gland

Tequila Sunrise
- Tequila
- London Dry Gin
- Absinthe

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Absinthe	?	?	?	?	?	?
London Dry Gin	?	?	?	?	?	?
Grenadine syrup	?	?	?	?	?	?
Orange juice	20.3	0.1	0.5	4.7	3.8	0.3
Total	20.3	0.1	0.5	4.7	3.8	0.3

About the ingredients

Grenadine syrup: Grenadine is a commonly used nonalcoholic bar syrup characterized by its deep red color. It is a popular cocktail ingredient renowned for its flavor as well as ability to give a reddish or pink tint to mixed drinks and is traditionally made from pomegranate.
Gin: Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in southern France, Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin emerged in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the William of Orange–led 1688 Glorious Revolution and subsequent import restrictions on French brandy.
Absinthe: Absinthe is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture.