Monkey Gland Cocktail by Mark Schettler, Bar Director at Apolline Restaurant
2 oz St George Terroir Gin
.75 oz Fresh Squeezed Orange Juice
.25 oz Homemade Pomegranate Grenadine (pomegranate molasses, 100% pomegranate juice, 1:1 simple syrup)
Rinse of Vieux Pontarlier Absinthe
Combine all ingredients expect absinthe in a shaker. Rinse chilled coupe with absinthe and set aside. Add ice, shake the cocktail, and fines-strain into prepared cup. Drink up!
“For my part, I change the proportions (100 years ago people generally drank cocktails with less booze than we do today) and present the drink as a kind of exercise in ultra-fresh ultra-premium ingredients. I use my personal favorite gin, a gold standard absinthe found in cocktail bars everywhere (a good approximation of a throwback style absinthe), fresh fruit juice, and premium, and house-made grenadine). A simple cocktail that really allows for the emphasis to be on the ingredients. And one with a great story, to boot”
- Mark Schettler