glandula del mono

2 oz Blanco Tequila (Lunazul Reposado)
2 dash Vieux Pontarlier Absinthe (1 bsp Pernod Absinthe)
1/2 oz Lemon Juice
1/2 oz Orange Juice (Cara Cara)
1/2 oz Grenadine

Shake with ice and strain into a cocktail coupe.
Two Mondays ago, I ventured back into the pages of the Death & Co Cocktail Book where I happened upon Phil Ward's tequila Monkey Gland riff called Glandula del Mono. Phil in 2008 split the classic's orange juice with lemon juice to balance the sweetness of the grenadine. Then again, the grenadine level was increased relative to most Monkey Gland recipes to compensate, but it shifted the drink from a softer one smoothed over by orange juice to something more akin to a Sour. Once prepared, the Glandula del Mono presented agave notes with hints of anise to the nose. Next, orange, lemon, and berry flavors filled the sip, and the swallow was mostly about the tequila with anise nose on the finish.