I’ve written before about the Monkey Gland cocktail which, despite it’s unfortunate name, is a crazy delicious drink. It’s refreshing, fruity, and with a hint of anise to contrast and add complexity. The Swollen Gland cocktail is a play on the Monkey Gland, turning down the orange, removing the grenadine, and adding the delicate herbs of yellow chartreuse and a kick of bitters. It brings down the sweet one notch and replaces it with additional herbal complexity that I really like. Just one detail to remember, as with the Monkey Gland, use only fresh squeezed orange juice. I’ve tried making it with the store bought stuff and it’s not the same drink.
• 2 oz Gin
• .5 oz orange juice
• .25 oz Yellow Chartreuse
• 4 dashes Peychaud’s Bitters
• Absinthe (for rinsing)
Combine ingredients and shake with ice, then strain into an absinthe-rinsed coupe.
I often use none, although a twist of orange or orange slice would be appreciated. PDT suggests a cucumber ribbon on a pick, which I’m not opposed to either.
Wanna get even fancier? Garnish with one of these lovely homemade dried citrus wheels.