Sazerac
The Sazerac is a complex, strong, and slightly sweet cocktail with a hint of bitterness. The combination of rye whiskey, absinthe, and Peychaud's bitters creates a unique, herbal flavor profile with a smooth, velvety finish.
Calories:200
Fat:0g
Protein:0.5g
Carbohydrates:12g
Alcohol:15%
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 7, 2024
The Monkey Gland cocktail has a fascinating history dating back to the 1920s. It was created by Harry MacElhone, the owner of Harry's New York Bar in Paris. The name of the cocktail was inspired by the controversial experiments of Dr. Serge Voronoff, who claimed that grafting monkey glands onto humans could increase longevity and vitality. The Monkey Gland became popular among the expatriate community in Paris and has since become a classic cocktail.
The Monkey Gland has a complex and intriguing taste. It is a harmonious blend of sweet, sour, fruity, and herbal flavors. The gin provides a strong, juniper-forward base, while the orange juice adds a bright, citrusy sweetness. The grenadine contributes a touch of fruity sweetness, and the absinthe lends a subtle, herbal undertone.
A few good options for Monkey Gland are:
Gin is the backbone, the very soul of the Monkey Gland. With 2oz, you get the perfect balance - too much, and you're gatecrashing juniper party; too little, and the gin is just a wallflower. Gin's herbal and bitter notes build a sturdy base for the sweeter and fruitier ingredients to dance upon. Ditch the gin, and you ditch the cocktail - no gin means no Monkey Gland. If you're out of gin, looking at you, vodka, won't be quite the same but will still make a decent understudy.
Easy, Tiger - with 1oz, this OJ isn't hijacking your cocktail, it's co-piloting. It brings the sunshine, a fruity tang that makes the whole shebang come alive. Skip the OJ, and you're missing out on that sweet-acidic handshake. Blood Orange could highjack the flavor profile with a deeper, more colorful twist if you feel adventurous.
Half an ounce, the sweet whisper in the ear, grenadine lends a hint of pomegranate sugariness. Overdo it, and you're in kiddie cocktail territory; skimp on it, and what's even the point? You'll lose the rosy hue and depth. A splash of real pomegranate syrup could step in if you've run out - it's grenadine with a degree.
1tsp - not a drop more. Think of absinthe as that eccentric friend; too much, and they take over the party. It's here for a hint of licorice intrigue, a whisper of the Green Fairy. No absinthe? Your cocktail's missing a mysterious edge. Use pastis if you're in a pinch; it's absinthe without a few secrets.
The zest is the final zing, the curtain call. It adds a spritz of fresh citrus oil to the top notes. No peel? Well, your Monkey Gland will sadly lack its tailor-made suit. Lemon peel could pinch-hit, giving a different kind of citrus kick.
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Add your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.
Learn everything on how to shakePlace your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.
Learn everything on how to strainGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
Learn everything on garnishingIf you want to drink something else - you can use our AI-augmented search to find the best cocktail for you!
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Most bartenders recommend using a dry gin for the Monkey Gland cocktail, but it ultimately depends on personal preference.
The cocktail was named after a controversial procedure, advocated by Dr. Serge Voronoff, in which monkey testicle glands were grafted onto humans to supposedly increase longevity and vitality.
Harry MacElhone is also credited with creating or popularizing a number of other famous cocktails, including the French 75 and the Bloody Mary.
Absinthe adds a unique herbal note to the Monkey Gland cocktail that complements the other ingredients nicely. It also contributes to the cocktail's distinctive color.
The Monkey Gland cocktail has a balanced flavor profile with elements of both sweetness and sourness. The sweetness comes from the grenadine, while the orange juice adds sour elements.
The Sazerac is a complex, strong, and slightly sweet cocktail with a hint of bitterness. The combination of rye whiskey, absinthe, and Peychaud's bitters creates a unique, herbal flavor profile with a smooth, velvety finish.
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