About the Monkey Gland cocktail

The Monkey Gland is a vibrant Prohibition-era cocktail created in the 1920s by Harry MacElhone, owner of the legendary Harry’s New York Bar in Paris.

Despite its unusual name — inspired by a controversial medical procedure involving grafting monkey tissue in the hopes of restoring youth — the drink itself is far more pleasant than its origin story suggests.

A mix of gin, orange juice, grenadine, and a touch of absinthe, the Monkey Gland quickly became a favorite among adventurous drinkers in Paris’s expat community.

Its balance of citrus brightness, gentle sweetness, and herbal intrigue has helped it endure as a quirky but delicious classic.

Why the Monkey Gland Stands Out

The Monkey Gland cocktail recipe is bright, aromatic, and lightly sweet.

Gin provides a crisp botanical base, fresh orange juice adds juicy citrus flavor, grenadine brings a touch of sweetness and color, and a dash of absinthe adds herbal complexity.

The result is refreshing and flavorful, with a subtle anise finish that keeps it from being one-dimensional.

It’s an easy, approachable cocktail that still offers a touch of intrigue.

Variations and Pairing Ideas

To put your own twist on the Monkey Gland, try:

• Using blood orange juice for a richer color and deeper flavor

• Swapping grenadine for pomegranate syrup for a tarter edge

• Adjusting the absinthe to taste — a lighter touch keeps the drink softer, while more adds bolder herbal notes

• Serving over ice in a Collins glass for a longer, more casual version

The Monkey Gland pairs nicely with brunch dishes like smoked salmon, fruit salads, or light pastries. It also works well with spiced nuts or savory canapés as an afternoon aperitif.

Why the Monkey Gland Endures

The Monkey Gland survives as both a conversation starter and a well-balanced cocktail. It’s proof that even the oddest names can be attached to drinks worth keeping in the repertoire.

Its combination of citrus, botanicals, and herbs makes it a refreshing choice year-round.