The original Monkey Gland, an iconic 1920s-era cocktail, called for grenadine. But Julie Reiner, the booze brains on the new all-star culinary team at the revamped Monkey Bar, gives it her own spin with pomegranate molasses. Slightly sweet, it's a good introductory cocktail for vodka fans who want to venture into gin territory.

Ice
2 ounces gin, preferably Tanqueray
¾ ounce fresh orange juice
½ ounce simple syrup (1:1 ratio)
1 teaspoon pomegranate molasses
2 dashes absinthe
1 dash Fee Brothers Orange Bitters
1 dash Regan's Orange Bitters
2 brandied cherries, for garnish

In a cocktail shaker filled with ice, combine the gin, orange juice, simple syrup, pomegranate molasses, absinthe and both orange bitters. Shake vigorously and strain into a martini glass. Garnish with the cherries on a pick. Serve.