Monkey Gland cocktail in a cocktail glass — made with Gin, Benedictine, and Orange juice

Monkey Gland

难度 Medium
热量 ~173 kcal
ABV 23.86%

原料

调制步骤

Shake well over ice cubes in a shaker, strain into a chilled cocktail glass.

IBA Classic

猴腺是一款禁酒令时期的鸡尾酒,将金酒、橙汁、班尼迪克丁和石榴糖浆摇制后盛于冰镇鸡尾酒杯。这是IBA永难忘怀系列之一,专为具有历史意义的经典鸡尾酒保留。植物金酒、柑橘、草本利口酒和甜石榴糖浆的相互作用打造出层次分明、令人难忘的饮品。

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.

herbal citrus botanical sweet complex

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.

使用的技法

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