Monkey Gland

I was drawn to this because of the unappetising name, so perhaps the Italian Cannibal films I love so much have subliminally influenced the choice.

It has a suitably gory history, as its name is supposed to have been inspired by Dr Voronoff, a surgeon who transplanted monkey cojones into patients to increase virility. I think it would make a good movie, hope it makes a great drink.

  • 2 oz Dry Gin
  • 1/2 oz DOM Benedictine
  • 1 1/4 oz Orange Juice
  • 1/4 oz GrenadineMonkey gland

Shake everything with ice, then strain into an ice-filled tumbler.

I used a recipe with Benedictine, in the absence of absinthe and a disinclination towards aniseed.

It’s not a straightforward drink, and although I really liked it I didn’t have an instant “yum” reaction. The herbal Benedictine sits nicely in the background. It’s one of the more interesting gin drinks I’ve tried and one I’d come back to.

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