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.
- The 40th Lady — Gin, Triple sec, Jamaican #1 bitters, Lemon juice, Simple syrup, Egg white
- White Lady (Dale DeGroff) — Gin, Triple sec, Lemon juice
- Monkey Gland — Gin, Absinthe, Orange juice, Raspberry syrup
- 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
- Pegu Club — Gin, Orange Curaçao, Bitters, Orange bitters, Lime juice
- Annie Chambers — Gin, Blood Orange Liqueur, Grenadine, Lime juice
- Bitter Union — Gin, Maraschino Liqueur, Campari, Lime juice, Orange juice
- Akumal Ginger Cosmo — Gin, Triple sec, Orange liqueur, Lime juice, Ginger
- Confused Limey (name still being worked on) — Gin, Triple sec, Apricot liqueur, Grapefruit bitters, Lime juice