Monkey Gland
Ingredientes
- Gin 2 oz
- Benedictine 1 tsp
- Orange juice 1/2 oz
- Grenadine 1 tsp
Instruções
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.
O Monkey Gland é um coquetel da era da Proibição que combina gim, suco de laranja, Bénédictine e granadina, agitado e servido em uma taça de coquetel gelada. É um dos Inesquecíveis da IBA, uma categoria reservada para os coquetéis clássicos historicamente significativos. A interação do gim botânico, cítricos, licor herbal e granadina doce cria uma bebida em camadas e memorável.
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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