Shake, strain, up.
Cocktail revivalists have long lamented the tendency of the venerable Monkey Gland to resist palatability. To the modern palate, the standard Monkey Gland recipe—gin, some dashed absinthe and raspberry syrup, and a heaping helping of orange juice, justly called by Dan Chadwick the "fruit of cocktail death"—registers as an unbalanced, overly sweet mishmash of discordant flavors, lacking structure or shame. But with a bit of modern tinkering—adding some acid here, dashing complementary bitters there, replacing orange juice with orange liqueur—we arrive at something with the zippy acidity and bright citrus flavors of a... well, we arrive at a Pegu Club, with some berry juice and an absinthe rinse. Which, come to think of it, is a pretty good thing. Enjoy.
- Pretty Bird — Gin, Orange liqueur, Grapefruit juice, Lime juice, Grenadine, Cinnamon syrup
- The 40th Lady — Gin, Triple sec, Jamaican #1 bitters, Lemon juice, Simple syrup, Egg white
- Maiden's Prayer — Gin, Triple sec, Orange juice, Lemon juice
- Fine & Dandy — Gin, Triple sec, Bitters, Lemon juice
- Paradise Cocktail — Gin, Apricot liqueur, Orange juice, Lemon juice
- Pink Elephant — Gin, Blackberry liqueur, Maraschino Liqueur, PInk Grapefruit Juice, Lime juice, Simple syrup
- Monkey Gland — Gin, Absinthe, Orange juice, Raspberry syrup
- Sour Pampered Mousse — Gin, Grapefruit liqueur, Falernum, Lime juice, Grapefruit peel
- Pegu Club Cocktail (via Andrew Willett) — Gin, Curaçao, Bitters, Orange bitters, Key lime, Lemon peel
- Stork Club Cocktail — Old Tom Gin, Triple sec, Bitters, Orange juice, Lime juice, Orange peel