7 minute read
Cocktail Club
COCKTAIL CLUB FROM PAST TO PRESENT
Need to brush up on your cocktails eras? In this edition of Drinks World, we take a look at the classic cocktails through the eras. Starting with the 1880s working right through to present day.
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THE CLASSIC AGE (1880-1920)
Seen as the “Golden Age” of cocktails where some of the classics were first invented and an era in which bartenders got pretty inventive.
1910s
SINGAPORE SLING
Ingredients:
• 40ml Gin • 20ml Cherry Brandy • 20ml Cointreau • 25ml Fresh Lemon Juice • 50ml Fresh Pineapple Juice • 5ml Grenadine • 1 x Dash Angostura Bitters
Garnish: Pineapple wedge, ½ orange wheel, fresh cherry and drizzle 10ml Benedictine
Method: Place all ingredients into the shaker. Shake and strain into an ice filled Highball glass
Glass: Highball
AVIATION
Ingredients:
• 45ml Gin • 20ml Fresh Lemon Juice • 10ml Créme De Yvette • 15ml Maraschino Liqueur
Garnish: Maraschino or fresh cherry
Method: Place all ingredients into the shaker with ice. Shake, double strain into a chilled martini glass
WHISKEY SOUR
Ingredients:
• 45ml Bourbon • 45ml Fresh Lemon Juice • 20ml Simple Syrup
Garnish: Maraschino or fresh cherry
Method: Shake all ingredients with ice, strain into a chilled rocks glass
Glass: Rocks
DAIQUIRI
Ingredients:
• 60ml White Rum • 30ml Fresh Lime Juice • 15ml Sugar Syrup
Garnish: Lime wheel
Method: Shake ingredients with ice and strain into a Coupette glass
Glass: Coupette
PROHIBITION (1920-1933) “GIN HEYDEY”
The great heyday for creative cocktails was Prohibition, the 13-year span (1920-1933) where the allure of illegal liquor inspired bright colourful concoctions that offered glamour and, above all, good taste.
Given that it required no ageing and was more readily available, the 1920s saw a shift towards gin during the period.
MOJITO
Ingredients:
• 60ml White Rum • 30ml Fresh Lime Juice • 30ml Sugar Syrup • 6 x ‘clapped’ mint leaves • Top with Soda Water
Garnish: Mint Sprig
Method: Clap 6 – 8 mint leaves to release the aroma. Then add all ingredients to a highball glass, add crushed ice and stir. Top with soda water
Glass: Highball
MINT JULEP
Ingredients:
• 90ml Bourbon • 2 x Bps. of Mint Syrup • 1 x Mint Sprig
Garnish: Sprig of mint
MARY PICKFORD
Ingredients:
• 50ml Light Cuban Rum • 30ml Pineapple Juice • 10ml Grenadine
SIDECAR
Ingredients:
• 45ml Brandy • 25ml Cointreau • 25ml Fresh Lemon Juice
Garnish: Lemon or orange twist
Method: Press the mint leaves into the syrup and add bourbon. Fill glass with crushed ice and stir gently Garnish: Maraschino cherry
Method: Shake and strain into a chilled Martini glass Method: Coat the rim of a martini glass with sugar, shake the rest of the ingredients with ice then strain into a Martini glass
Glass: Martini
Glass: Rocks or copper Julep cup Glass: Martini
THE POST WAR BOOM (1945-1965)
The post war boom saw entertaining at home take on a new lease on life with the stimulation of the economy. Productivity and economic growth saw people enjoy cocktails and outings, and hosting guests, while business folk indulged in the three-martini lunch.
GIBSON
Ingredients
• 60ml London Dry Gin • 10ml Vermouth
Garnish: 3 x Cocktail onions
Method
Stir all the ingredients over ice then strain into a chilled Martini glass
Glass: Martini
MAI TAI
Ingredients:
• 60ml Dark Rum • 15ml Cointreau • 30ml Fresh Lime Juice • 15ml Orgeat (almond) Syrup
Garnish: Pineapple spear and lime wedge
Method: Shake ingredients with ice and strain into rocks glass with fresh ice
Glass: Rocks
HURRICANE
Ingredients
• 60ml White rum • 60ml Dark rum • 30ml Lime Juice • 30ml Fresh Orange Juice • 60ml Passion Fruit Juice • 15ml Simple Syrup • 15ml Grenadine
Garnish: Half an orange wheel and fresh cherry
Method: Add all ingredients into a shaker filled with ice. Shake and strain into Hurricane glass
Glass: Hurricane
1960s RUSTY NAIL
The mystery surrounding the Rusty Nail is similar in sentiment. Some say the serve got its name from immigrant Scottish bartenders stirring the cocktail with a rusty nail before serving it to their well heeled American patrons; however it most likely gets its name from its rusty, amber colour.
The Rusty Nail is a timeless whisky cocktail born in the infamous New York nightclubs of the early 60s and served at the renowned ‘21 Club’ frequented by Hemmingway, Marilyn Monroe, Frank Sinatra and JFK. At a time when the legendary carousing of the Rat Pack came to prominence, the Rusty Nail was adopted by the scene, confirming the drink’s iconic status and establishing its place in pop culture history.
More recently, the cocktail was the drink of choice of Saul Goodman and featured in the very first episode of Netflix’s TV series Better Call Saul.
With one part Drambuie, two parts Scotch Whisky and a lemon twist over ice, it’s a simple yet rewarding cocktail that sits alongside the Martini, Negroni and Old Fashioned as one of the classics of the cocktail world. Oozing timeless cool, each sip conjures up the image of those smoky lounges, iconic characters and the free-living optimism of the 1960s.
Ingredients:
• 30ml Drambuie • 60ml Scotch Whisky
Garnish: Lemon twist
Method: Build ingredients over ice and stir
Glass: Rocks
THE DISCO YEARS (1975-1990)
Funk, soul, pop and salsa achieved the height of popularity from the mid 70s through the 80s. Disco music and nightclubs were in vogue and cocktails were made to match.
1970s
HARVEY WALLBANGER
Ingredients:
• 50ml Vodka • 100ml Fresh Orange
Juice • 15ml Galliano liqueur
Garnish: Half orange wheel
Method: Pour vodka and orange juice into an icefilled glass and stir. Float Galliano on top
Glass: Highball
1980s
1980s
BRAMBLE
Ingredients:
• 45ml Gin • 30ml Fresh Lemon Juice • 20ml Sugar Syrup • 10ml Créme De Mure
Garnish: Blackberries and lime wedge
Method: Shake all ingredients (except Créme De Mure) vigorously and strain over lots of crushed ice. Float the Créme De Mure on top
Glass: Rocks
KAMIKAZE
Ingredients:
• 45ml Vodka • 30ml Cointreau • 25ml Fresh Lime Juice
Garnish: Lime wedge
Method: Pour all ingredients into a shaker with ice. Shake and strain into glass
Glass: Cocktail
GRASSHOPPER
Ingredients:
• 30ml Green Cremé de
Menthe • 30ml White Cremé de Cacao • 30ml Fresh Cream
Garnish: Mint leaf
Method: Add all ingredients into a shaker with ice. Shake well and strain into cocktail glass
Glass: Cocktail
AND THE PRESENT MODERN AGE OF REVIVALISM (2000s –PRESENT)
With the revival of cocktail bars, speakeasy-esque venues and the ushering in of a new era and appreciation for drinks, a number of modern bartenders have created drinks that are now considered common bar calls in venues across the globe.
PENICILLIN
Ingredients
• 30ml Auchentoshan Whisky • 15ml Bowmore 12 Year Old • 10ml Fresh Lime Juice • 10ml Honey and Ginger Syrup
Garnish: Candied Ginger
Method: Shake all ingredients with ice and strain into a rocks glass
Glass: Rocks
GIN-GIN MULE
Ingredients
• 50ml Gin • 5ml Fresh Lime Juice • 2 x Dashes Angostura Bitters • Top with Ginger Beer
Garnish: Two lime wedges
Method: Build ingredients into your glass filled with cubed ice and stir
Glass: Highball
OLD CUBAN
Ingredients
• 50ml Aged Cuban Rum • 50ml Prosecco • 15ml Fresh Lime Juice • 10ml Sugar Syrup • 2 x Dashes Orange Bitters • 5 x Mint Leaves
Garnish: Mint leaf
Method: Add all ingredients (except Prosecco). Shake and strain into a chilled Coupette glass and top with Prosecco
FUTURE CLASSICS COCKTAIL COMP
Modern cocktails such as the Penicillin, Old Cuban and Gin-Gin mule have cemented themselves as new classics. Twists on classics like the Oxacana Old Fashioned (Old Fashioned made with reposado and añejo tequila in place of whisky) have also created a new wave of classics.
Think you have a cocktail creation that can standout and become a future classic?
Send your creations along with why you believe your drink is a future classic.
Winning entries will be featured in the next edition of Drinks World.
Did you know – Part of the criteria of a drink to be considered a classic is for it to be featured in past print publications… Get creating and make the history books!
