Get ready to embark on a vibrant journey back to the fully fashionable 1960s, a decade renowned for unforgettable fashion, revolutionary music, and of course, the incredible cool cocktails that define this era.
While some may point to ’60s cocktails as overly sweet or lacking in sophisticated ingredients, these recipes have surprisingly stood the test of time, with modern mixologists now breathing new life into these beloved classics.
So, how are these retro sips shaking things up in today’s sophisticated bar scene? It’s all thanks to the amazing craft cocktail movement! Nowadays, bars are absolutely stocked with much better ingredients than you’d have found in the sixties. We’re talking fresh juices as the norm, a far cry from the preservative-filled bottled juices and sweetened cordials of yesteryear. These fantastic developments have allowed bartenders to reimagine and rebalance old recipes, breathing new life into them and making them irresistible to even the most discerning modern drinkers. Get ready to dive into the first seven of these legendary libations!
1. **Vodka Martini**If there’s one drink that screams 1960s cool, it might just be the Vodka Martini. This decade saw vodka absolutely soar in popularity, and a big part of that was thanks to a certain suave British secret agent. We’re talking about James Bond, of course! Six of his films graced cinema screens during the 60s, kicking off with “Dr. No” in 1962, and his iconic preference for a vodka martini – “shaken, not stirred” – made it his signature beverage. Talk about influence!
James Bond’s impeccable taste significantly boosted vodka’s popularity among Americans, helping it surpass gin as the preferred clear spirit during the Cold War and cementing the vodka martini as an iconic choice.
However, the rise of the craft cocktail movement saw vodka fall out of favor due to its neutral profile, while gin experienced a resurgence as bartenders explored classic pre-Prohibition recipes, regaining its status among martini aficionados.
But hold the phone! That attitude is thankfully starting to fall away. People are giving vodka much more credit as a quality spirit these days. Craft distillers are now creating vodkas with truly unique flavor profiles and textures, proving that not all vodkas are created equal. The subtle elegance of an ice-cold martini made with high-quality vodka offers a sophisticated drinking experience that is absolutely worthy of a respectful comeback. You simply have to try it.
2. **Mai Tai**Step into a world of tropical allure with the Mai Tai, a drink that perfectly encapsulates the vibrant tiki culture that captivated the United States for a long, long time. The mystique of the South Pacific had been capturing people’s imaginations as far back as the 19th century, but Hawaii officially becoming a state in 1959 really poured fuel on that fiery tropical island culture. As rum made its way from the Caribbean to the U.S., these delicious cocktail recipes came along with it, and the bright, colorful, kitschy world of tiki culture truly took hold.
The Mai Tai, a true embodiment of tiki culture and a standout favorite of the 1960s, is a rich, rum-based concoction featuring almond syrup, simple syrup, orange curaçao, and fresh lime, all crowned with a fragrant mint garnish.
At its core, it’s a fairly simple yet boozy drink that really celebrates the complex flavor of aged rum. It’s meant to transport you straight to a beachside paradise! However, once the drink became a tropical tourist staple in Hawaii and hit its sixties peak of popularity, something interesting happened. It eventually ‘morphed into a sweet, juice-laden concoction, virtually unrecognizable from its original iteration.’ It was a bit of a sugar bomb back then, to be honest.
But fear not, because tiki culture is having its very own craft cocktail renaissance right now! This means the traditional recipe has become celebrated once again, not just by hardcore mixologists but also by casual drinkers looking for authentic, delicious flavors. So, grab a Mai Tai and let the good times roll; it’s a taste of the islands perfectly reimagined for today.
3. **Grasshopper**Calling all dessert cocktail lovers! If you’ve been frequenting serious cocktail bars and restaurants with amazing beverage programs, you might have noticed a delightful trend: sweet dessert cocktails are making a big comeback on more and more menus. Now, these types of drinks, often featuring heavy cream and sweet liqueurs, were incredibly popular in the 1960s. However, they famously fell out of favor as modern drinkers embraced drier flavor profiles and started considering these sweet concoctions ‘frivolous and for immature palates.’ Oh, how times change!
In its glorious sixties heyday, though, the vibrant green Grasshopper had an absolutely massive fanbase, and it’s honestly difficult to blame them. This simple yet utterly delicious drink is a combination of crème de menthe, crème de cacao, and cream. Seriously, it tastes just like a Thin Mint cookie or a scoop of chocolate chip mint ice cream! It’s one of those undeniably enjoyable treats that’s just hard not to like, especially after a great meal.
While serious booze enthusiasts might have celebrated the decline in popularity of drinks like the Grasshopper for a while, the tides are definitely turning in recent years. Drinkers are excitedly rediscovering the sheer delight of dessert cocktails, embracing them for the fun and delicious experiences they offer. The Grasshopper’s vibrant color and irresistibly fun retro vibe are certainly part of its renewed appeal. It makes a truly great nightcap, offering a perfect combination of richness and fresh flavors.
What’s more, the world of liqueurs has evolved considerably since the sixties. Today, high-quality artisanal products are widely available, which means bartenders can create even more elegant and complex versions of drinks like the Grasshopper. These elevated versions are now gracing high-end bar menus everywhere, proving that even a ‘frivolous’ drink can achieve sophisticated status with the right ingredients and a little modern flair. It’s time to embrace your inner child and try one!
4. **Sidecar**Get ready for a cocktail that embodies pure simplicity and timeless elegance: the Sidecar. This beauty is made with just three ingredients – brandy, orange liqueur, and lemon juice. This magical combination gives it a rich yet wonderfully refreshing flavor profile, striking a perfect balance of sweetness and boozy strength. It’s no wonder this drink has gracefully stood the test of time, even as its popularity has waxed and waned through the decades.
The Sidecar was particularly popular in the 1960s, often crafted with Cognac, which is France’s most prized style of brandy, and Cointreau as the orange liqueur. This gave the drink a distinctive and sophisticated French vibe that was undeniably chic. You’ll often see recipes that call for a sugared rim, while others omit it. That sugared rim, however, seems to be a charming remnant of the drink’s ancestor, the brandy crusta from the 19th century, adding a little extra sparkle to your sip.
Now, despite the fact that brandy consumption has seen a bit of a dip, the Sidecar is once again surging in popularity. Its classic sophistication fits right in with the ethos of the craft cocktail world, where quality ingredients and balanced flavors are key. Plus, its simplicity makes it incredibly accessible to just about everyone, whether you’re a seasoned cocktail connoisseur or just starting your journey into the world of mixology.
The beauty of the Sidecar lies in its adaptability, allowing for a personalized taste experience whether you prefer it sweeter with a sugar rim, zestier with extra citrus, or stronger with a more prominent brandy flavor, making it a versatile crowd-pleaser.
5.A well-crafted Whiskey Sour is a delightful balance of your favorite whiskey, fresh lemon juice, and a touch of sweetness, elevated by an optional frothy egg white topping for an elegant and refreshing finish.
A classic Whiskey Sour, when made properly, is truly a thing of beauty. Imagine your whiskey of choice mingling perfectly with freshly squeezed lemon juice and just a little bit of simple syrup or plain sugar. For an extra touch of luxury, an egg white is an optional (but highly recommended!) addition, shaken until the drink develops an airy, frothy crown. It’s elegant, refreshing, and utterly delicious.
However, when this cocktail was at the heyday of its popularity in the 1960s, it often had a slightly different vibe. Back then, it was most likely made with mass-produced bottled sour mix rather than vibrant fresh citrus. Plus, it usually lacked the egg white and was sometimes even topped with seltzer. While this certainly made the drink simpler and quicker to make, it also, sadly, meant it ‘lost much of its charm’ and nuanced flavor.
Fast forward to today, and bartenders are absolutely embracing fresh ingredients and classic techniques. Today’s mixologists aren’t afraid to use egg whites in cocktails anymore, which produce that lovely, light foam we adore. For our vegan friends, aquafaba, a fantastic plant-based option, is often used in its place, avoiding the small risk of salmonella from raw eggs. This frothy addition beautifully lightens up the whiskey, creating a silky texture you’ll adore, though you can totally leave it out if you prefer a heavier drink.
So, whether you like it served up martini-style or on the rocks, one thing is for sure: the classic Whiskey Sour is most certainly back in style. It’s a testament to how quality ingredients and a little care can revive a classic, turning a simple drink into an unforgettable experience. This iconic sip proves that some things just get better with age, especially when we let them shine.
6.The Gimlet boasts a rich history rooted in maritime tradition, where citrus was crucial for preventing scurvy among sailors, leading to the creation of Rose’s lime cordial in the late 19th century, mixed with gin to preserve it and enhance its palatability.
The Gimlet’s journey through time is fascinating, evolving from its maritime origins to modern interpretations featuring fresh lime juice and simple syrup, and now seeing a revival of the original lime cordial recipe with innovative twists from contemporary mixologists.
With just two ingredients (or three if you count the garnish), the Gimlet’s popularity soared through the decades, largely thanks to its delightful simplicity. While it was classically a gin-based cocktail, vodka’s ascendance as America’s favorite spirit saw it make its way into the recipe, becoming a super popular variation in the 1960s. If you’ve ever watched “Mad Men,” you’ll remember it as Betty Draper’s signature cocktail, giving it that extra layer of retro glamour.
However, as cocktail culture evolved and moved away from canned and bottled ingredients to focus on fresher flavors, many people sadly ‘lost the taste for Rose’s lime cordial,’ and the traditional Gimlet began to fall by the wayside. For a time, it was considered a bit old-fashioned, a relic of a bygone era when convenience sometimes trumped quality. But good things have a way of coming back around!
With a surge in appreciation for pre Prohibition cocktails, Gimlet has been perfectly revived. Current bartenders use simple syrup and fresh lime to make versions, while also bringing back the original lime liqueur recipe, often making their own custom sweet liqueurs for this timeless drink to add a unique flavor.
