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The present day cannot lay claim to all that is outrageous and downright strange. Back in the day, men used to attempt amazingly misguided, ill informed shenanigans with the goal of increasing their virility and longevity; like taking monkey testicles and implanting or grafting them in to their own bodies. Thus, the Monkey Gland cocktail was created by Frank Meier, of the Ritz Hotel Paris (April, 1923). It is delicious. Promise.
Instructions
shake with ice
strain into a cocktail glass
garnish with an orange twist
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Robert Hess
The Cocktail Spirit with Robert Hess is dedicated to the creation of quality classic cocktails. Watch as he mixes up cocktail recipes from the past using the best ingredients.
12 Comments
May I ask, what type of grenadine you are using in this video Robert? It was unfamiliar to me. Also, where did you pick it up? Thanks for the continued good work. I have discovered and enjoyed many a cocktail thanks to your series. Drink well.
Robert you continue to awe and inspire us with your knowledge and stories. I have to admit I’ve never made one of these, purely due to the name. Now I can’t wait to try it.
I don’t want to buy you a drink. I want to MAKE you a drink, because then whether you like it or not I’d still learn something!
—George
PS: Beefeater 24 is now on the shelves in Dallas, and I’ve successfully ordered it here! Life is good.
Kennedy, I’m using “Angostura” brand grenadine here. It’s a pretty good product, I ran across it at a local store a while back. Grenadine is one of those products which doesn’t see a lot of use, but I always recommend checking out a variety of brands to see which ones you like. I often make my own by just simmering pomegrante seeds in simple syrup for about half an hour or so.
Robert, I noticed a discrepancy on the place of origin and creator of this drink. The side bar description says it was created at Harry’s New York Bar in Paris (which I ran across before—except, eh, I think on their website) but in the program you said it was created at the Ritz Hotel in Paris. I suppose it doesn’t matter much in the end but being a history buff as well as a cocktail geek, I like to give credit where credit is due. So, which one is more plausible?
Benjamin, many (but not all) references point to Frank Meier, of the Ritz Hotel Paris (April, 1923) as being the source of the Monkey Gland although others attribute it to Harry MacElhone (of Harry’s New York Bar in Paris).
And the “source” for the origin of the drink that I’m using in the video is the newspaper clipping that Darcy includes in his article about the Monkey Gland here:
http://www.artofdrink.com/archive/popular-cocktails/monkey-gland
The article reads:
“New Cocktail in Paris Is the Monkey Gland”
(Special Cable Dispatch)
Paris, April 28 - Preparing for a busy tourist season, Frank, the noted concocter behind the bar of the Ritz, has devised a new series off powerful cocktails, favorite of which is known as the “monkey gland.”
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 of half an hour the other day Frank purveyed 40 of thesem to the exclusion of manhattans and martinis.
Cool! Thanks Robert! It’s that kind of detail and research I like about you.
Thanks Robert. My wife makes homemade grenadine also, but I was curious. I agree with you about checking out different brands, it’s a good way to be pleasantly surprised. And no, grenadine certainly doesn’t get a lot of use at our place either. Cheers
I prefer to make my own as well. Homemade grenadine is something that just can’t be matched by commercial varieties. I make it similar to the way that I do my rich simple syrup (although which fresh pressed pomegranate juice instead of water), and then I add some other ingredients to give it something a little “extra.” Pomegranate molasses, orange flower water, orange zest, and some vodka for preservative all eventually find their way into the mixture. I think it’s a good ingredient to have around, especially with summer coming.
Robert, is there any particular reason you chill the glasses with ice and water instead of storing them in the freezer? Just convenience?
If you have access to a freezer (or glass chiller) and have enough room in it, this is a great way to chill your glasses, but if you don’t, then the next best way is how you often will see me doing on my show, by putting ice AND water in the glass to cool it down.
Robert I have a question. If we don’t have access to Absinthe is there a comparable alternative? I did read on a site they sell a form of Absinthe that is not made from the wormwood extract but I did not know how that would change the taste of the beverage. Please keep up the good work. As I am typing this I am drinking the Black Hawk Cocktail and it is really good. Thanks!