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3/4 cup chilled double-rich double-strength canned beef broth
Lime wedge
Mix Worcestershire and salt in glass. Add ice cubes. Pour vodka, then broth over. Garnish with lime wedge.
Monkey gland:
1 dash absinthe
2 ounces gin
1 ounce freshly squeezed orange juice
1 to 1 1/2 teaspoons grenadine, to taste
Orange slice, or flamed orange peel, for garnish
Swirl a dash of absinthe in a chilled cocktail glass to coat it, then discard any excess liqueur.
In a cocktail shaker filled with ice cubes, pour the gin, orange juice, and grenadine.
Shake well. Strain into the prepared glass. Garnish with an orange slice or a flamed orange peel. Serve and enjoy.
Tips: London dry gin is the preferred style for the monkey gland.Fresh-squeezed orange juice is highly recommended. The average orange should yield enough juice for two to three drinks.If you’re making a single monkey gland, juice half the orange and use the other half for the orange slice garnish.When opting for the orange peel, cut it from the whole fruit before juicing. Use a pairing knife to cut a thick strip about 2 inches long. To flame it, hold the peel over the glass, light a match, and gently express the oils through the flame and into the drink; you’ll see little sparks.
In his 1922 “Harry’s ABC of Mixing Cocktails” book, Harry MacElhone took credit for the monkey gland’s invention. MacElhone was one of the many American bartenders who left during Prohibition. He ran Harry’s New York Bar in Paris, France, where he created numerous famous cocktails, including the French 75 and bloody mary.
Yakety Sax almost 4 years ago
Sunday punday.
Bull shot:
1/2 teaspoon Worcestershire sauce
1/8 teaspoon celery salt
Ice cubes
1/4 cup vodka
3/4 cup chilled double-rich double-strength canned beef broth
Lime wedge
Mix Worcestershire and salt in glass. Add ice cubes. Pour vodka, then broth over. Garnish with lime wedge.
Monkey gland:
1 dash absinthe
2 ounces gin
1 ounce freshly squeezed orange juice
1 to 1 1/2 teaspoons grenadine, to taste
Orange slice, or flamed orange peel, for garnish
Swirl a dash of absinthe in a chilled cocktail glass to coat it, then discard any excess liqueur.
In a cocktail shaker filled with ice cubes, pour the gin, orange juice, and grenadine.
Shake well. Strain into the prepared glass. Garnish with an orange slice or a flamed orange peel. Serve and enjoy.
Tips: London dry gin is the preferred style for the monkey gland.Fresh-squeezed orange juice is highly recommended. The average orange should yield enough juice for two to three drinks.If you’re making a single monkey gland, juice half the orange and use the other half for the orange slice garnish.When opting for the orange peel, cut it from the whole fruit before juicing. Use a pairing knife to cut a thick strip about 2 inches long. To flame it, hold the peel over the glass, light a match, and gently express the oils through the flame and into the drink; you’ll see little sparks.
In his 1922 “Harry’s ABC of Mixing Cocktails” book, Harry MacElhone took credit for the monkey gland’s invention. MacElhone was one of the many American bartenders who left during Prohibition. He ran Harry’s New York Bar in Paris, France, where he created numerous famous cocktails, including the French 75 and bloody mary.
Continued
Zebrastripes almost 4 years ago
Oy
gopher gofer almost 4 years ago
good thing he didn’t ask for a flaming giraffe…
PO' DAWG almost 4 years ago
“C’mon Herman, I’m a bartender not a barista” “If ya want something fancy, how about a Red Bull and Vodka?”
Howard'sMyHero almost 4 years ago
Cheers AND Olé …
CaFfEiNe …!
Jeffin Premium Member almost 4 years ago
Oh I haven’t not been in a bar in long enough.
ChessPirate almost 4 years ago
“Can I get a Slippery Nipple?”
[SPLOOSH!]
theincrediblebulk almost 4 years ago
Because i’m a recovering alcoholic can i order a Shirley Temple? What do you mean the police are coming to take me to jail because she’s a minor?
Saddenedby Premium Member almost 4 years ago
thanks Mr Koth – my silly laugh for the day – "can I get an Aman! "no but there are a couple of B’s in pew 10.
donnagant622 almost 4 years ago
Thanks for the cocktails!