Classic Monkey Gland Gin Cocktail Recipe

Why You’ll Love This Recipe

• Fresh orange juice and grenadine give the drink a bright, gently sweet citrus flavor.
• A delicate absinthe rinse adds herbal aroma without overpowering the gin.
• The pale coral color makes this historic 1920s cocktail especially elegant.
• It comes together in only 5 minutes with basic cocktail equipment.

Grocery List

• Produce: 1 medium orange
• Dairy: None
• Pantry: London dry gin, absinthe, pure grenadine, and ice

Full Ingredients

For the Cocktail

• 2 fluid ounces (60 milliliters) London dry gin: Choose a crisp, juniper-forward gin that can stand up to the citrus and absinthe.
• 1 fluid ounce (30 milliliters) fresh orange juice: Squeeze it just before mixing and strain out the pulp for a smooth drink.
• 1 teaspoon (5 milliliters) grenadine: Use a pomegranate-based grenadine for balanced sweetness and a natural coral hue.
• 1/4 teaspoon (1 milliliter) absinthe: This is used only to coat the inside of the serving glass.

For Chilling and Serving

• 2 cups ice, divided: Use 1 cup to chill the serving glass and 1 cup for shaking.
• 4 fluid ounces (120 milliliters) cold water: For quickly chilling the serving glass.
• 1 orange twist: Cut a strip of peel about 3 inches long and 3/4 inch wide, avoiding excess white pith.

Step-by-Step Instructions

Step 1: Chill the serving glass

Fill a 5- to 6-fluid-ounce coupe or Nick and Nora glass with 1 cup of ice and 4 fluid ounces of cold water. Let it stand for 2 minutes while you measure the cocktail ingredients. A properly chilled glass helps keep the finished cocktail near its ideal serving temperature of 38 to 42°F (3 to 6°C).

Step 2: Prepare the orange juice

Squeeze a fresh orange and measure exactly 1 fluid ounce. Pour the juice through a fine-mesh strainer to remove seeds and excess pulp. Freshly squeezed juice gives the cocktail a brighter aroma and cleaner acidity than bottled juice.

Step 3: Apply the absinthe rinse

Discard the ice water from the chilled glass and dry the interior. Add 1/4 teaspoon of absinthe, then slowly rotate and tilt the glass for about 10 seconds so the absinthe coats the entire inside surface. Pour out any liquid that collects at the bottom. The goal is a fragrant film rather than a full measure of absinthe.

Step 4: Build the cocktail

Pour 2 fluid ounces of London dry gin, 1 fluid ounce of strained orange juice, and 1 teaspoon of grenadine into a cocktail shaker. Add the remaining 1 cup of ice. For the best chilling and dilution, use firm, fresh ice rather than small pieces that have begun to melt.

Step 5: Shake until cold

Seal the shaker and shake vigorously for 12 to 15 seconds. The outside of the shaker should feel very cold and may develop a light layer of frost. Shaking chills the drink, introduces a small amount of air, and softens the sharp edges of the gin and citrus.

Step 6: Strain, garnish, and serve

Double-strain the cocktail through the shaker strainer and a fine-mesh strainer into the absinthe-rinsed glass. Hold the orange twist over the drink with the colored side facing down, gently squeeze it to express the aromatic oils across the surface, and place it on the rim. Serve immediately while the cocktail is cold and fragrant.

Pro Tips

• Use real grenadine: A pomegranate-based syrup provides deeper fruit flavor and avoids making the cocktail taste like candy.
• Keep the absinthe subtle: Do not pour it directly into the shaker. A thin rinse supplies enough anise and herbal aroma without dominating the gin.
• Strain the orange juice: Removing pulp creates a polished texture and prevents bits of fruit from floating on the surface.
• Measure the grenadine carefully: Even an extra teaspoon can noticeably change the sweetness and color.
• Serve it very cold: Aim for a finished temperature of 38 to 42°F (3 to 6°C), and do not serve the cocktail over ice.

Variations

• Drier Monkey Gland: Reduce the grenadine to 1/2 teaspoon for a sharper, more gin-forward cocktail.
• Blood Orange Version: Replace the regular orange juice with 1 fluid ounce of fresh blood orange juice for a deeper ruby-coral color and slightly tart flavor.
• Softer Botanical Version: Use Old Tom gin in place of London dry gin for a rounder, lightly sweet botanical profile.

Storage & Make-Ahead

This cocktail is best shaken and served immediately. Fresh orange juice may be strained, covered, and refrigerated at 40°F (4°C) or colder for up to 24 hours. For limited advance preparation, combine the gin and grenadine in a sealed container and refrigerate for up to 24 hours; add the fresh orange juice and ice only when ready to shake. Apply the absinthe rinse immediately before straining so its aroma remains vivid. Do not store a fully mixed cocktail with ice, because continued dilution will flatten the flavor.

Nutrition (per serving)

Calories: 155 kcal | Carbs: 6g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 5g | Sodium: 3mg | Cholesterol: 0mg