A Prohibition-era creation, the Monkey Gland shakes gin, orange juice, Bénédictine, and grenadine over ice and strains them into a chilled cocktail glass. The botanical gin meets citrus from the orange juice, herbal sweetness from the Bénédictine, and a touch of grenadine, the four elements combining into a layered and distinctive drink near 24 percent ABV. The IBA includes it among its Unforgettables, a category set aside for historically significant classics. Its construction reflects the era of its origin, pairing a juniper spirit with a monastic herbal liqueur and a measure of pomegranate sweetness for a memorable whole.
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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.
Técnicas Utilizadas
Frequently Asked Questions
What are the ingredients in a Monkey Gland cocktail?
The Monkey Gland is made with gin, fresh orange juice, absinthe, and grenadine, shaken with ice and strained into a chilled coupe glass. The absinthe is used in a small quantity, providing a subtle anise note and distinctive aromatic complexity. The grenadine adds sweetness and a warm pink-red hue, while the orange juice balances the botanical gin with fruity acidity.
Where did the Monkey Gland cocktail originate?
The Monkey Gland was created at Harry's New York Bar in Paris, reportedly in the 1920s by bartender Harry MacElhone. Its unusual name references a controversial medical procedure of the era attributed to Serge Voronoff, who claimed transplanting monkey glands could restore vitality and youth in men. The drink became a popular Prohibition-era creation enjoyed by American expatriates in Europe.
What is the ABV of a Monkey Gland?
A Monkey Gland typically has an ABV of around 20–25%, with gin as the primary alcohol source at approximately 40% ABV, diluted by fresh orange juice and small amounts of absinthe and grenadine. The absinthe used is high-proof but appears in only a bar spoon's quantity, contributing flavor rather than significant alcohol. The overall result is a moderately strong, aromatic cocktail.
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