Monkey Gland
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absinthe and a dash of grenadine, all well shaken together with plenty of ice. | absinthe and a dash of grenadine, all well shaken together with plenty of ice. | ||
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| + | ===The Artistry of Mixing Drinks, by [[Frank Meier]], 1933=== | ||
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| + | "In shaker: a dash of anis "Pernod fils", a dash of grenadine, half orange juice, half gin; shake well and serve." | ||
==Recipes== | ==Recipes== | ||
Revision as of 16:28, 7 January 2007
The Monkey Gland is a Cocktail which consists of Gin, Fresh Orange Juice, Absinthe, and Grenadine Syrup.
Contents |
Created by
The "Monkey Gland" was created in April 1923 by Frank Meier, at the Ritz Hotel, Paris.
Historical References
"The Washington Post", 29th April 1923
New Cocktail in Paris Is the Monkey Gland
"Preparing for a busy tourist season, Frank, the noted concocter behind the bar of the Ritz. has devised a new series of powerful cocktails, favorite of which is known as the "monkey gland, or , as it is popularly called, the "McCormick."
Like Frank's "soixante-quinze" gloom raiser, the monkey gland requires absinthe to be perfect, but its amateurs have found anise a substitute with a sufficient kick.
For the benefit of friends over in America who have not exhausted their cellars, here is the recipe: half and half gin and orange juice, a dash of absinthe, and a dash of raspberry or other sweet juice. Mix well with ice and serve only with a doctor handy. Inside half an hour the other day Frank purveyed forty of these, to the exclusion of Manhattans and Martinis."
"The COSHOCTON TRIBUNE", 18th May 1923
"MONKEY GLAND" IS POPULAR IN PARIS New Cocktail Is So-Called Because It Has "Wallop;" "Side-car" is Another
PARIS, May 18.--"A monkey gland in a hurry!"
That's the latest order in Paris bars, not in the hospitals. A "monkey gland" is a new cocktail which has what veteran bar hounds call an "awful wallop." It was invented by a famous Paris bartender particularly to attract the attention of newly arrived American tourists. The ingredients consist of one-half gin, one-half orange juice, a dash of absinthe and a dash of grenadine, all well shaken together with plenty of ice.
The Artistry of Mixing Drinks, by Frank Meier, 1933
"In shaker: a dash of anis "Pernod fils", a dash of grenadine, half orange juice, half gin; shake well and serve."
Recipes
Estimated Original Recipe
- 1 1/2 oz Gin
- 1 1/2 oz Fresh Orange Juice
- dash of Absinthe
- dash of Grenadine Syrup
Shake with ice, and then strain into a Cocktail Glass.
The Official Mixer's Manual, by Patrick Gavin Duffy, 1934
(waiting for exact recipe)
The Savoy Cocktail Book, by Harry Craddock, 1976 Edition
- 3 Dashes Pernod.
- 3 Dashes Grenadine.
- 1/3 Orange Juice.
- 2/3 Dry Gin.
Shake well and strain into cocktail glass.
Dale DeGroff, King Cocktail
- 2 oz. Beefeater Gin
- 1 1/2 oz. Orange Juice
- 1 tsp. Grenadine
- Splash of Ricard
Splash of Ricard in a mixing glass followed by all the rest of the ingredients. Shake with ice and Strain into a small cocktail glass. Garnish with an orange peel.
