Craft cocktails and artisanal spirits often draw inspiration from the past, yet many classic drinks remain overlooked. From old bar menus and vintage cocktail books, these forgotten recipes hold a unique charm and flavor profile that modern palates can appreciate. These drinks offer more than just a nostalgic experience—they bring a fresh twist to contemporary drinking.
Contents
- 1 The Aviation
- 2 The Sidecar
- 3 The Sazerac
- 4 The Negroni
- 5 The Martinez
- 6 The Corpse Reviver No. 2
- 7 The Vesper Martini
- 8 The Old Cuban
- 9 The Clover Club
- 10 The Hanky Panky
- 11 The Last Word
- 12 The Boulevardier
- 13 The French 75
- 14 The Brandy Alexander
- 15 The Gimlet
- 16 The Mai Tai
- 17 The Pisco Sour
- 18 The Daiquiri
- 19 More From RetailShout
- 20 14 Canadian Fast Food Menu Items Americans Don`t Have
- 21 11 Delicious Pizzas to Stock in Your Freezer
The Aviation
The Aviation is a light and floral cocktail that gained popularity in the early 20th century. Its delicate blend of gin, maraschino liqueur, and crème de violette gives it a distinctive pale blue hue. To make it, combine 2 oz gin, 0.5 oz maraschino liqueur, 0.25 oz crème de violette, and 0.75 oz lemon juice in a shaker with ice. Shake well and strain into a chilled cocktail glass. Garnish with a cherry. This cocktail’s elegant appearance and refreshing taste make it a timeless choice for any occasion.
The Sidecar
Originating in the early 1920s, the Sidecar is a sophisticated blend of cognac, orange liqueur, and lemon juice. It’s known for its perfect balance of sweet and sour flavors. In a shaker, combine 2 oz cognac, 1 oz orange liqueur (Cointreau or Triple Sec), and 0.75 oz lemon juice with ice. Shake well and strain into a sugar-rimmed cocktail glass. The Sidecar’s tangy and vibrant taste is sure to impress even the most discerning palates.
The Sazerac
As one of America’s oldest cocktails, the Sazerac is a potent blend of rye whiskey, absinthe, and bitters. This New Orleans classic has a rich history and a robust flavor profile. Rinse a chilled glass with absinthe and discard the excess. In a separate glass, muddle a sugar cube with a few dashes of Peychaud’s Bitters. Add ice, 2 oz rye whiskey, and stir. Strain into the absinthe-rinsed glass and garnish with a lemon twist. The Sazerac’s bold and aromatic taste is a testament to its enduring legacy.
The Negroni
The Negroni, invented in Italy in 1919, is a bitter and aromatic cocktail made with equal parts gin, Campari, and sweet vermouth. To make it, combine 1 oz gin, 1 oz Campari, and 1 oz sweet vermouth in a mixing glass with ice. Stir well and strain into a rocks glass filled with ice. Garnish with an orange peel. The Negroni’s complex and bitter profile is perfect for those who appreciate sophisticated flavors.
The Martinez
Often considered the predecessor to the Martini, the Martinez is a delightful mix of gin, sweet vermouth, maraschino liqueur, and orange bitters. In a mixing glass, stir 1.5 oz gin, 1.5 oz sweet vermouth, 0.25 oz maraschino liqueur, and a dash of orange bitters with ice. Strain into a chilled cocktail glass and garnish with a lemon twist. The Martinez’s rich and aromatic character makes it a must-try for any cocktail lover.
The Corpse Reviver No. 2
This refreshing and revitalizing cocktail from the 1930s is known for its balanced mix of gin, Lillet Blanc, Cointreau, and lemon juice. Shake 0.75 oz gin, 0.75 oz Lillet Blanc, 0.75 oz Cointreau, 0.75 oz lemon juice, and a dash of absinthe with ice. Strain into a chilled cocktail glass. The Corpse Reviver No. 2’s bright and citrusy notes make it a perfect pre-dinner drink.
The Vesper Martini
Made famous by James Bond, the Vesper Martini is a potent and sophisticated mix of gin, vodka, and Lillet Blanc. Shake 3 oz gin, 1 oz vodka, and 0.5 oz Lillet Blanc with ice. Strain into a chilled cocktail glass and garnish with a lemon twist. The Vesper Martini’s strong and refined flavors are sure to leave a lasting impression.
The Old Cuban
Created in the early 2000s, the Old Cuban is a modern classic that combines rum, champagne, mint, and bitters. Muddle 6 mint leaves with 0.75 oz simple syrup and 0.75 oz lime juice in a shaker. Add 1.5 oz aged rum, 2 dashes of Angostura bitters, and ice. Shake well and strain into a coupe glass. Top with champagne. The Old Cuban’s effervescent and minty freshness makes it an instant favorite.
The Clover Club
Named after a men’s club in Philadelphia, the Clover Club is a delightful blend of gin, raspberry syrup, lemon juice, and egg white. Dry shake 1.5 oz gin, 0.75 oz raspberry syrup, 0.75 oz lemon juice, and 1 egg white. Add ice and shake again. Strain into a chilled cocktail glass. The Clover Club’s creamy and fruity profile is perfect for those who enjoy a touch of sweetness.
The Hanky Panky
Invented in the early 20th century, the Hanky Panky is a bold cocktail that mixes gin, sweet vermouth, and Fernet-Branca. Stir 1.5 oz gin, 1.5 oz sweet vermouth, and 2 dashes of Fernet-Branca with ice. Strain into a chilled cocktail glass and garnish with an orange twist. The Hanky Panky’s herbaceous and bittersweet flavors are ideal for adventurous drinkers.
The Last Word
This Prohibition-era cocktail is a perfectly balanced mix of gin, green Chartreuse, maraschino liqueur, and lime juice. Shake 0.75 oz gin, 0.75 oz green Chartreuse, 0.75 oz maraschino liqueur, and 0.75 oz lime juice with ice. Strain into a chilled cocktail glass. The Last Word’s unique and complex taste is a testament to its timeless appeal.
The Boulevardier
Similar to the Negroni but with bourbon, the Boulevardier is a rich and warming cocktail perfect for whiskey lovers. Combine 1.25 oz bourbon, 1 oz sweet vermouth, and 1 oz Campari in a mixing glass with ice. Stir well and strain into a chilled cocktail glass. Garnish with an orange peel. The Boulevardier’s deep and robust flavors are perfect for a cozy evening.
The French 75
Named after a French artillery gun, the French 75 is a bubbly and elegant cocktail that combines gin, lemon juice, simple syrup, and champagne. Shake 1 oz gin, 0.5 oz lemon juice, and 0.5 oz simple syrup with ice. Strain into a champagne flute and top with champagne. Garnish with a lemon twist. The French 75’s light and celebratory taste is perfect for toasting any occasion.
The Brandy Alexander
The Brandy Alexander is a creamy and indulgent cocktail made with brandy, crème de cacao, and cream. Shake 1 oz brandy, 1 oz dark crème de cacao, and 1 oz cream with ice. Strain into a chilled cocktail glass and garnish with grated nutmeg. The Brandy Alexander’s dessert-like quality makes it a delightful after-dinner drink.
The Gimlet
The Gimlet is a simple yet refreshing cocktail made with gin and lime juice, popularized in the early 20th century. Shake 2 oz gin and 0.75 oz lime juice cordial with ice. Strain into a chilled cocktail glass and garnish with a lime wheel. The Gimlet’s crisp and tangy taste is perfect for hot summer days.
The Mai Tai
A tropical classic from the 1940s, the Mai Tai is a vibrant mix of rum, lime juice, orgeat syrup, and orange liqueur. Shake 1 oz white rum, 1 oz dark rum, 0.75 oz lime juice, 0.5 oz orgeat syrup, and 0.5 oz orange liqueur with ice. Strain into a rocks glass filled with crushed ice and garnish with a mint sprig and lime wheel. The Mai Tai’s exotic flavors will transport you straight to a beachside paradise.
The Pisco Sour
Originating from South America, the Pisco Sour is a tangy and frothy cocktail made with pisco, lemon juice, simple syrup, and egg white. Dry shake 2 oz pisco, 0.75 oz lemon juice, 0.75 oz simple syrup, and 1 egg white. Add ice and shake again. Strain into a chilled cocktail glass and garnish with a few drops of Angostura bitters. The Pisco Sour’s lively and smooth taste is perfect for adventurous cocktail enthusiasts.
The Daiquiri
The Daiquiri is a classic rum cocktail from Cuba, known for its simple yet refreshing blend of rum, lime juice, and simple syrup. Shake 2 oz white rum, 1 oz lime juice, and 0.75 oz simple syrup with ice. Strain into a chilled cocktail glass. The Daiquiri’s bright and zesty profile is perfect for sipping on a warm day.
This article originally appeared on RetailShout.
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