Cocktails with absinthe : The Monkey Gland

The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe named after a surgical technique of grafting monkey testicle tissue into humans. The practice was started by Dr Serge Voronoff, and was intended to produce longevity.

The Monkey Gland was created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France

Primary alcohol by volume    
    * Gin
    * Absinthe

Standard drinkware    
Cocktail Glass

Commonly used ingredients    
    * 1 part gin
    * 1 part orange juice
    * dash absinthe
    * dash grenadine

Preparation
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.

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Cocktails with absinthe : Vesper Martini

Type
Cocktail

Primary alcohol by volume
* Gin
* Vodka

Served
Straight up; without ice

Standard garnish
lemon peel

Standard drinkware
"a deep champagne goblet" , "champagne coupe"

Commonly used ingredients
* Three measures 90-proof gin
* One measure vodka
* One-half measure Kina Lillet (Lillet Blanc)

 Preparation
Shake over ice until well chilled, then strain into a deep goblet and garnish with a thin slice of lemon peel.

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Cocktails with absinthe : Sazerac

Type

Cocktail

Served

Neat; undiluted and without ice

Standard garnish

Lemon peel

Standard drinkware

Old fashioned glass

Commonly used ingredients
* 1 1/2 ounces Sazerac Rye whiskey
* Three dashes Peychaud's Bitters
* One sugar cube or simple syrup
* 1/4 ounce Absinthe

Preparation

One old fashioned glass is packed with ice. In a second old fashioned glass, a sugar cube and 3 dashes of Peychaud's Bitters are muddled. The Rye Whiskey is then added to the sugar/Bitters mixture. The ice is emptied from the first old fashioned glass and the Absinthe is poured into the glass and swirled to coat the sides of the glass. Any excess Absinthe is discarded. The Rye-Sugar-Bitters mixture is then poured into the Absinthe coated glass and the glass is garnished with a lemon peel.

Notes

Originally, the Sazerac was made and served in an egg cup called a "coquetier"--a word speculated by some linguists to be the origin of the word "cocktail".

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