Monkey Gland
材料
- Gin 2 oz
- Benedictine 1 tsp
- Orange juice 1/2 oz
- Grenadine 1 tsp
手順
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.
モンキー・グランドはジン、オレンジジュース、ベネディクティン、グレナディンを振って冷やしたカクテルグラスに提供する禁酒法時代のカクテルです。歴史的に重要なクラシックカクテルのために予約されたカテゴリーであるIBAのアンフォゲッタブルの一つです。ボタニカルジン、シトラス、ハーブリキュール、甘いグレナディンの相互作用が層状で記憶に残る飲み物を作り出します。
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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