Monkey Gland
Ingredientes
- Gin 2 oz
- Benedictine 1 tsp
- Orange juice 1/2 oz
- Grenadine 1 tsp
Instrucciones
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.
El Monkey Gland es un cóctel de la época de la Prohibición que combina ginebra, jugo de naranja, Bénédictine y granadina, agitado y servido en una copa de cóctel fría. Es uno de los Inolvidables de la IBA, una categoría reservada para los cócteles clásicos históricamente significativos. La interacción de la ginebra botánica, los cítricos, el licor herbal y la granadina dulce crea una bebida en capas y memorable.
History & Origins
The Monkey Gland was created by Harry MacElhone at Harry's New York Bar in Paris around 1923, and is named after the controversial "rejuvenation" surgeries performed by surgeon Serge Voronoff, who transplanted monkey glands into wealthy patients claiming anti-ageing benefits. The cocktail gained considerable notoriety due to its provocative name and became a symbol of the Jazz Age's fascination with taboo science. It remains one of the most famous cocktails of the Prohibition era.
Tasting Notes
Aroma: Gin botanicals, fresh orange, and herbal Bénédictine with a hint of pomegranate sweetness from the grenadine. Palate: Crisp gin character with sweet-tart orange, complex herbal depth from the Bénédictine, and a pomegranate sweetness from the grenadine balancing the spirit's strength. Finish: Dry and botanical with a lingering herbal and slightly sweet echo.
Pro Tip
Shake vigorously with plenty of ice to properly chill and dilute the high-proof gin, then strain into a pre-chilled cocktail glass for the cleanest presentation.
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