Monkey Gland
재료
- Gin 2 oz
- Benedictine 1 tsp
- Orange juice 1/2 oz
- Grenadine 1 tsp
조리법
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.
몽키 글랜드는 진, 오렌지 주스, 베네딕틴, 그레나딘을 흔들어 차가운 칵테일 글라스에 서빙하는 금주법 시대의 칵테일입니다. 역사적으로 중요한 클래식 칵테일을 위해 예약된 카테고리인 IBA의 잊을 수 없는 것들 중 하나입니다. 보태니컬 진, 시트러스, 허브 리큐어, 달콤한 그레나딘의 상호 작용이 층위 있고 기억에 남는 음료를 만들어냅니다.
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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