Wednesday, February 18, 2015

Introducing the Bloody Monkey, a Winter Citrus Cocktail

A friend of ours is what I think of as a modern-day Renaissance man…an arts administrator in his day job, he's also an accomplished painter, an intrepid carpenter, a pie-baker of the highest order—his lemon meringue is to die for—and he can MacGyver almost anything using sticks, string and duct tape, not necessarily needing all three at the same time. He also shakes a mean cocktail, a common and oh-so-handy trait amongst the men of our crew.

Blood oranges.

His Manhattan and his Corpse Reviver (#2) know no equal. His Monkey Gland, a gin-based cocktail that features orange juice, grenadine and an anise-flavored spirit like absinthe or Pernod, is a masterpiece of subtle, bright, balanced flavors. On a recent foray to a store near his work, he ran into a sale on blood oranges and felt that they might bring a different dimension to his favorite cocktail.

We were lucky enough to be there when he was mixing up some samples, and the result was startling, like the original but more distinct, somewhat like a masterful copy of an original artwork that, in its execution, brings an added dimension to the subject.

Bloody Monkey

Makes one cocktail

1.5 oz. gin
1.5 oz. blood orange juice, strained of pulp
1 tsp. grenadine
1/2 tsp Pernod

Add all ingredients to cocktail shaker. Add ice till shaker is 3/4 full. Shake vigorously for 20-30 seconds. Strain into a cocktail glass. Garnish with slice of blood orange.

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