Friday, July 31

Amazing Vintage Cocktails

I found some amazing cocktail recipes by the decade they were invented thanks to GOurmet. Here are the ones I want to try badly. To see a lot of other recipes and see the history of these, go here

Peach in Champagne
July 1948
Place in a peach Champagne glass or oversized goblet a sound, ripe white-peach. With the tines of a silver fork perforate the skin of the peach all around. Fill the glass with ice-cold Champagne, start the punctured peach to spinning, and let the Champagne fizz for a minute before drinking.

Aristocrat Sparkling Punch
February 1942
Dissolve 1 cup cube sugar in 1 cup—from a quart—of sparkling water, and pour into a punch bowl. Add 1 bottle Burgundy and 4 ounces brandy, stirring well. Place a block of ice in the bowl, and pour in 2 bottles Champagne and the rest of the sparkling water. Garnish the top of the ice block with strawberries or raspberries, or other fruit in season, and float thin slices of 2 oranges on the punch.

Singapore Sling
August 1953
In a shaker combine the juice of half a lime, 1 teaspoon grenadine, 3/4 ounce cherry brandy, 2 ounces gin, and a dash of benedictine. Pour the liquid into a Collins glass filled with crushed ice and stir vigorously. Fill the glass with sparkling water, garnish with a slice of orange and sprig of mint, and serve with straws.

Gourmet’s Champagne Punch
June 1959
Peel, core, and slice 3 small ripe pineapples. Put the slices in a bowl, sprinkle them with 1 pound very fine sugar, and cover the fruit. Let it stand for at least 1 hour. Add 1 pint Cognac, 1 cup lemon juice, 3/4 cup eau de vie de framboise, 1/2 cup peach brandy, and 1/4 cup maraschino liqueur. Blend the mixture gently, cover it, and allow it to ripen overnight. At serving time, pour the mixture over a large block of ice in a punch bowl and slowly add 5 bottles chilled Champagne. Garnish the bowl with raspberries, sprigs of mint, lemons and oranges, thinly sliced, and any other fruits desired. Add a little fruit to each punch cup. Makes approximately 8 1/2 quarts.

Blue Hawaii Kahala Hilton
June 1969
In the container of a blender blend together 1 1/4 ounces each of light rum and pineapple juice, 1 ounce each of blue Curacao and lemon juice, a small cube of fresh pineapple, and crushed ice. Pour the drink into a punch glass and garnish it with a cherry and a small wedge of fresh pineapple. Makes 1 drink.

Herbal Bloody Mary
July 1960
To 1 1/2 quarts tomato juice, add 1 tablespoon chopped chives, 1 teaspoon each of soy sauce and monosodium glutamate, 1/2 teaspoon each of chopped marjoram, basil, and savory, salt and freshly-ground black pepper to taste, and the juice of 1 lemon. Chill the mixture overnight. To serve, strain 4 ounces of the mixture into an 8-ounce glass filled with ice cubes and add 2 ounces vodka.

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