The Prohibition Era during the 1920s birthed a plethora of revolutionary cocktails that set the tone and defined the standard of what a timeless cocktail could be. From spirit-forward, simple cocktails like the Old Fashioned, Martini, and Negroni, to rum-doused, tropical Tiki cocktails like the Mai Tai, Painkiller, and Zombie; these archaic creations serve as out-of-time anachronisms on the modern-day cocktail menu. Prohibition Era cocktails like the Monkey Gland, Side Car, and the Hemingway Daquiri are being swept under the rug and being replaced by modern-day substitutes like the Pornstar Martini, Rosebud, and the Cosmopolitan.
It is disheartening as a mixologist who holds respect and reverence for these age-old classics, to see them slowly fade from public interest. Especially when these old fashioned cocktails are not only the birthplace of all future cocktails; they are far more nuanced and complex when compared to the new-day, saccharine, one-note impressions. But don't take my opinion for it! Here are the thoughts and opinions of my fellow experienced bartenders, mixologists, and drinking enthusiasts...
Emily Honey-Ferguson, the Duty Manager at Brew Union Brewing Company, remarks that "I quite enjoy a good Negroni when I go to a cocktail bar". A Negroni is a bitter Italian cocktail composed of equal parts London Dry Gin, Campari, and Sweet Vermouth.
Brendan Thompson, the Bar Manager and Head Mixologist at DV8 Bar in Congleton, UK, mentions that "When I go out drinking, I look for a Sazerac. It's whisky-forward, the anise offers a pleasant accent, and has a touch of sweetness. You really don't seem them anymore, it's such a shame". A Sazerac is a rye whisky New Orlean cocktail made typically with rye whisky (or cognac), absinthe, Peychaud's bitters, and a sugar cube.
Bradley Nelson, the Duty Manager and Head Mixologist at The Fish Cocktail Lounge, declares that "Boy does a Mint Julep go down well on a hot, summery day. It's so fresh, light, minty, refreshing, and far more dimensional than a Mojito in my opinion". A Mint Julep is a freshening Southern American cocktail containing bourbon whiskey, mint, powdered sugar, and crushed ice. A Missionary's Downfall is also a far superior adaptation on a Mojito.
Sam Derouet, a mixologist at The Ritz Carlton in Perth, WA, comments that "I'm all about simplicity. I like cocktails with 2 or 3 ingredients like a Tom Collins, French 75, and Godfather". Sam feels that "Cocktails are too extravagant these days, and they should go back to simplistic and classic styles". A Tom Collins is a straight-forward American cocktail made with gin, lemon juice, sugar, and selzter.
Lucas Barker, a mixologist at Brew Union Brewing Company, states that " I love it when I see an Aviation on a cocktail menu! It's citrusy, quite dry, the creme de violette adds a pinch of sweetness and a delicate floral note that pairs nicely with a London Dry Gin, especially a floral expression like Hendricks Solstice". An Aviation is a floral American cocktail made by combining London Dry Gin, maraschino liqueur, creme de violette, and lemon juice.
Charlie Holyoke, the Bar Manager of CGR Merchant & Co in Wellington, asserts that "A personal favourite of mine is a Corn 'n' Oil... especially if you can get your hands on an awesome Falernum recipe, it just adds so much complexity and deliciousness!". A Corn 'n' Oil is a sweet Barbanian planter's cocktail shaken with blackstrap rum, velvet falernum, Angostura bitters, and lime juice.
So there you have it! There's a list of timeless libations including but not limited to:
Negroni
Sazerac
Mint Julep
Tom Collins
French 75
Godfather
Aviation
Corn 'n' Oil
A nice, diverse variety there as well. So get out to your local cocktail bar, and sip a few of these hidden treasures! Happy Drinking!
By Lucas Barker, a passionate mixologist with seven years of hospitality experience. 9/9/21
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