Cookbook Profile

The Monkey Gland

Despite its curious name, this cocktail has impeccable bloodlines, having been created at Harry's Bar in Paris. Who came up with the moniker remains a mystery. All we can say is, that's what happens when you let the customers name the cocktails—especially if they've already had a few of them.

Our studies reveal that classic European recipes call for Pernod, while American recipes of classic vintage tend to favor Benedictine.

2 oz. gin
1 oz. orange juice
3 dashes grenadine
3 dashes Pernod or Benedictine

Pour ingredients into a cocktail shaker over cracked ice. Shake and strain into a chilled glass.

FOR YOUR FURTHER DRINKING PLEASURE: The Monkey Gland is a racier version of an earlier staple of the Prohibition era, the Orange Blossom, which was straight-forward gin and orange juice without the fillip of either grenadine or Pernod. If good gin was available, the cocktail was mixed in a ratio of two parts gin to 1 part orange juice. If the gin was terrible, a half-and-half mix was employed. Then there is the Colonial cocktail, which is an Orange Blossom made with grapefruit juice rather than orange, then enhanced with 1/2 ounce of maraschino liqueur and garnished with a cherry.


Buy the Book!


Cocktail Hour
Authentic Recipes and Illustrations from 1920 to 1960

by Susan Waggoner and Robert Markel
Stewart, Tabori & Chang
Hardcover, $15.95
ISBN: 1584794909
Recipe reprinted by permission.


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This page created March 2006