Monkey Gland

(From Vintage Spirits and Forgotten Cocktails by Ted Haigh (2009, Quarry Books)

  • 1 1/2 ounces gin
  • 1 1/2 ounces orange juice (try fresh squeezed for the best results)
  • 1 teaspoon grenadine
  • 1 teaspoon absinthe or pastis (Pernod, Ricard, Herbsaint)

Shake vigorously in an iced cocktail shaker and strain into a small cocktail glass. 

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