Cocktails vintages
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Cocktails vintages
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You walk into a bar, what do you order? Maybe a classic such as an Old Fashioned, Margarita, or gin and tonic, an elaborate craft creation, beer and a shot , wine, or something on the rocks, but when’s the last time you dabbled in a vintage cocktail? While many of these drinks are as old as the classics mentioned above, for one reason or another, they’ve fallen out of favor over time.
Ever heard of a Widow’s Kiss? This brandy-based cocktail circa the 1890s is “a simple, delicately balanced cocktail that represents a vintage trend for herbal liqueurs and cocktails,” says Jonathan Laurel of West Main Crafting Co. , a Lexington, Kentucky cocktail bar resurrecting the tastes and trends of forgotten cocktails (among the classics and crafts). By ordering a Widow’s Kiss — we’ve got the recipe for you below — you’re taking a step back in boozy time.
And who doesn’t want to feel like Frank Sinatra or Don Draper while drinking?
Test out these vintage cocktails, like the Brandy Crusta, French 75, or Vesper, that might become your new regular when out on the town.
(Recipe from West Main Crafting Co.)
History: This cocktail’s first appearance is in George Kappeler’s 1895 book Modern American Drinks , according to Laurel. “Kappeler was well-known during his life in New York, where he tended bar at the Holland House. Kappeler originated many drinks that were later reprinted and thereby became standards. The idea is that the cocktail walks a fine herbaceous line between the Benedictine and Yellow Chartreuse, with the strength and tannin of the apple brandy coming in the back.”
Method: Stir ingredients with ice, serve up in a Nick & Nora glass. Use a brandied cherry to garnish.
(Recipe by Beverage Director Kevin Beary, The Bamboo Room at Three Dots and a Dash, Chicago)
History: The boozy subculture of tiki cocktails was born in the early 1900s with one man: Don the Beachcomber. He created the Zombie in 1934 (yes, it’s got so much booze you’ll feel like a braindead skinwalker). Here are 7 more tiki cocktail recipes if you’re feeling tropical.
Method: Combine all ingredients and add about 16 oz of crushed ice. Whip shake and pour into tiki mug. Garnish with grapefruit floret, lime wheel, cinnamon stick, and orchid.
History: This WWI-era Champagne-based cocktail is almost identical to a Tom Collins, but kicks sparkling water to the side for bubbly. Named after a French quick-firing field gun, the French 75 gained its reputation for being strong and boozy, hitting you like its inspirational firearm.
Method: Pour lemon juice, gin, and Cointreau into a cocktail shaker with ice. Stir well. Strain into a chilled Champagne flute. Carefully top with Champagne.
(Recipe from Xavier Herit, Le Boudoir , Brooklyn Heights)
History: Created in New Orleans in the 1850s by the Italian Joseph Santini, the Brandy Crusta was first mixed either at the City Exchange in the French Quarter, or at Santini’s Jewel of the South saloon on Gravier Street in the American Quarter which he opened in 1855, says Xavier Herit of Le Boudoir in Brooklyn. The name refers to the crust of sugar around the rim, and the drink went on to inspire the iconic sidecar.
Method: Add all ingredients to a shaker and fill with ice. Shake and strain into a port glass with a sugar rim and garnish with a lemon twist in a spiral.
History: One of the pinnacle cocktails listed in the vintage cocktail bible, Vintage Spirits and Forgotten Cocktails , Milk Punch is a sweet and milky (duh) drink with the first recipe dating to 1711. It was a favorite with Benjamin Franklin and Queen Victoria.
Method: In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in the freezer for 30 minutes to an hour stirring occasionally. Pour into a glass and garnish with freshly grated nutmeg.
History: The world will know it better as James Bond’s first Martini. Created by Ian Fleming in the 1953 007 spy novel Casino Royale , the Vesper is a young, brutish cocktail that vintage cocktail historian Ted Haigh recalls “was doomed with the woman … the misogynistic young Bond’s last words in the book were, ‘The bitch is dead now,’ and he never drank another Vesper.”
Method: Add all ingredients into a cocktail shaker with ice and shake vigorously. Double strain into a chilled cocktail glass and garnish with a long strip of lemon peel.
History: Printed decades before its popular cousin, the Negroni, the vintage Boulevardier appeared during the era of Prohibition and was first penned into the 1927 bar guide, Barflies and Cocktails .
Method: Add ingredients to a glass beaker or mixing glass; top with ice. Stir until fragrant and blooming, about 15–20 seconds. Strain cocktail into a chilled Nick and Nora glass or other stemmed glassware. Express the orange peel over the cocktail; add to the glass.
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Vintage Cocktails That Deserve A Comeback
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Vintage Cocktails That Deserve A Comeback
By Maria Scinto / Updated: Jan. 20, 2022 3:21 pm EDT
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Every year — no, every season — sees a new crop of cocktails, as each top bartender seems to want to put their own spin on the "big six" base liquors (these being brandy, gin, rum, tequila, vodka, and whiskey) while beverage manufacturers seek to drum up demand for the ones they've just dreamed up like pumpkin spice whiskey or Cinnabon vodka.
Still, how many of these drinks actually stand the test of time? Most likely not the super-complicated ones calling for 1/8 of an egg white, three drops of homemade açaí bitters, 67/69 th of an ounce of cardamom-infused caipirinha, and half a pickled herring. These convoluted cocktails are quickly forgotten, and deservedly so.
But there are a number of vintage drinks that have fallen out of favor, dismissed, perhaps, as too old-fashioned. While the cocktail of that name staged a comeback thanks to Don Draper, we think these retro cocktails are overdue for their own revival.
This rosy-hued drink is not the cocktail that made Milwaukee famous, but it was invented in this beer-drinking, blue-collar town. Bryant's , Brew City's oldest cocktail bar, is still serving up one-of-a-kind cocktails in a dimly lit lounge on the south side. While the restaurant's bartenders boast a repertoire of some 450+ drinks, they have never offered a menu, as they feel that limits customer choice. Still, they do offer a small selection of drinks you can order by name, including their signature Pink Squirrel.
An Affair from the Heart says this sweet libation was popular with the ladies back in the '50s ( much like Elvis ), but they suggest that it makes a perfect couple's dessert for Valentine's Day. Their recipe calls for ice cream, as does Bryant's version — Travel Wisconsin says that ice cream drinks, the predecessor to adult milkshakes, have long been a part of the state's supper club culture — although some versions call for it to be made with cream instead.
To make a pink squirrel, blend two scoops of vanilla ice cream with one ounce of white c rème de cacao and one ounce of crème de noyaux, an almond-flavored liqueur that gives the drink its pretty color. Pour into a glass (a hurricane glass would be nice, or maybe a champagne coupe) and garnish with whipped cream and a cherry — and perhaps a little pink paper parasol.
The Brandy Alexander, which John Lennon claimed as his favorite cocktail, has somewhat mysterious origins. Bar & Restaurant provides several different backstories claiming the Alexander (which was originally made with gin ) was named after either a Russian tsar, a British princess, or an American theater critic, although the most likely explanation is that it was named for the turn-of-the (last) century bartender who came up with this concoction.
If you have crème de cacao leftover from making those Pink Squirrels, you can always use it to blend up a batch of Brandy Alexanders, too. This is another dessert-type drink that can be made with either cream or ice cream, although it's a tad stronger than the Pink Squirrel, as it features brandy rather than getting its entire booze content from lower-alcohol liqueurs. To make a Brandy Alexander, a drink which Liquor.com says was originally known as Alexander #2 back when the gin ones were still popular, mix an ounce and a half of cognac , an ounce of crème de cacao (either dark or white will do because the brandy already lends the drink a brown hue), and an ounce of cream. Shake over ice, strain, and garnish with a sprinkle of grated nutmeg.
Oh, and this drink also has its own literary cameo, as Anthony Blanche orders this drink for a reluctant Charles Ryder in " Brideshead Revisited ." As Blanche said as he drank both his and Charles' cocktails, "Yum-yum ... down the red lane they go."
Had enough cream drink recipes? Then you may want to try this drink named after a 19th-century man who preferred his cocktails sugar-free. As there was no such thing as Diet Coke at the time, Liquor.com relates how Democratic lobbyist Joe Rickey lobbied the bartender at his favorite D.C. watering hole to build him a drink made with nothing more than bourbon, soda water, and lime. In time, the idea caught on, and people began ordering "Rickeys" made with all different types of liquor.
The gin version, besides being the most popular, is also a footnote in literary history. It was a favorite of the notoriously non-abstemious novelist F. Scott Fitzgerald, and was also enjoyed by his most famous character, Jay "The Great" Gatsby. American Pulps says you make it by mixing two ounces of gin with ¾ ounce of lime juice and then topping up your glass with soda water. The article also says it's somewhat similar to a gin and tonic, only without the tonic water.
The first published recipe for the sidecar appears in 1919 in a book called "Harry's ABC of Mixing Cocktails," authored by Harry MacElhone. He was the Harry from Harry's New York Bar in Paris, a drinking spot that was favored by F. Scott Fitzgerald ("F. Scott drank here" is kind of the dipsomaniac's version of "George Washington slept here"), Ernest Hemingway , and even a teenage James Bond .
According to creator Ian Fleming , Bond started out at Harry's on a memorable night that "culminat[ed] in the loss, almost simultaneous, of his virginity and his note-case" (via For Your Eyes Only ). While Bond probably stuck to his preferred shaken-not-stirred vodka martinis, Atlas Obscura says the bar is known for inventing a few other classic drinks , too, including the Bloody Mary and the French 75.
The sidecar is said to get its name from a motorcycle attachment used as troop and weapons transport during WWI , and it is possible that the drink was first created as part of an Armistice Day celebration. Harry's original version called for equal parts of the drink's three ingredients, those being cognac, the orange liqueur Cointreau, and fresh lemon juice. The Tasting Room says that version is now known as "French school," but there's also now an "English school" calling for two parts of cognac to one part of each of the remaining ingredients.
Yet another WWI-themed drink is the previously-mentioned French 75. Said to be another Harry MacElhone creation, Atlas Obscura says the French 75 was christened for its effect as MacElhone compared drinking one of these to being hit by a French 75 mm artillery shell. The drink dates back to World War I , although the New Orleans Bar Association 's claim that it was consumed by doughboys before they went into battle seems a bit dubious. Still, the US World War One Centennial Commission does confirm the surprising fact that the French National Assembly voted to send Champagne to the troops and to military hospitals on a regular basis to serve as a morale booster.
Champagne is one of the French 75's main ingredients , as are gin, sugar, and lemon juice. A recipe published in the 1930 " Savoy Cocktail Book " calls for two parts of gin to one of lemon juice, a spoonful of powdered sugar, and Champagne to fill a tall glass. Arnaud's French 75 Bar in New Orleans, however, makes the drink from which they took their name with cognac rather than gin. A fitting choice, as cognac is more of a French thing than the Brits' favorite tipple, gin. Their recipe calls for 1 1/4 ounces of cognac, 1/4 ounce simple syrup, and 1/4 ounce fresh lemon juice, shaken over ice and strained into a Champagne flute. Top the glass off with Champagne, garnish with a twist of lemon peel, and oh là là! Vive le verre!
How to make 30 classic cocktails & drinks (1946)
Categories:
1940s , Featured stories , Vintage Christmas , Vintage drink recipes , Vintage food & drink , Vintage magazines
15 real old-fashioned eggnog recipes - including how to make a proper Southern egg-nog
Vintage holiday punch and cocktail recipes from the '50s & '60s
Categories:
1940s , Featured stories , Vintage Christmas , Vintage drink recipes , Vintage food & drink , Vintage magazines
Tags:
1945 , 1946 , 1947 , alcohol , alcoholic beverages , bacardi , beverage recipe , cocktails , drinks , entertaining , how-to , recipes
Source: Life
Original publication date: May 27, 1946
Added or last updated
December 5, 2019
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Drink recipes for: Planter’s Punch, Gin Rickey, Sole Gin Fizz, Tom and Jerry, Hot Toddy, Side Car, Sherry Flip, Eggnog, and Frozen Daiquiri.
Drink recipes for: Mint Julep, Singapore Sling, Old-Fashioned, Manhattan, Daiquiri, and Dubonnet Cocktail.
Drink recipes for: Cuba Libre, Horse’s Neck, Pousse Cafe, Angel’s Kiss, Sours, and Creme de Menthe Frappe.
Drink recipes for: Ward 8, Tom Collins, Zombie, Pink Lady, Stinger, Champagne Cocktail, Martini, Bacardi, and Alexander.
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Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety. Material on this site is provided for education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Now that you know, have fun looking around!
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