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Vintage Cocktails

Why not add a splash of vintage authenticity with these period cocktails, broken down into their most popular decades?

1910s

SINGAPORE SLING

Half Measure of Gin, one quarter cherry Brandy, One Quarter mixed fruit juice, a few drops of cointreau and Benedictine, a dash of angostura bitters and a cherry or pineapple to top.

FRENCH 75

2oz of sour mix and Cognac, ice then fill to the top with Champagne and garnish with a a twist of orange peel.

 

GIBSON

2oz Gin or Vodka and a dash of dry vermouth, mixed with ice then strained into a chilled cocktail glass. Garnish with a pickled onion.

 

1920s/Prohibition

SIDECAR

2oz Brandy, 1oz Cointreau, half oz of lemon juice and shake with cracked ice. Wet the rim of the glass with lemon and dip into sugar. Garnish with an orange slice

 

 

 

STINGER

1oz Brandy, quarter ounce of white Creme de Menthe stirred with ice. Strain into a chilled cocktail glass and serve with sprigs of mints.

OLD FASHIONED

2oz Whisky, splash of simple syrup, bitters and soda water to top. Garnish with a chunky orange slice and a cherry.

 

 

 

1930s

THE CLASSIC MARTINI

Mix 1 and a half oz of Gin and half oz of Dry Vermouth. Stir with cubed ice and strain into a chilled cocktail glass (unless you’re James Bond of course!)

 

 

 

PRESIDENT ROOSEVELT COCKTAIL

2 dashes of grenadine and 1 glass of Bacardi Rum. Shake well and train into a cocktail glass

 

COSMOPOLITAN

Pour 1 and half oz Vodka, half an oz of Cointreau or Triple Sec, a splash of Lime and Cranberry Juice. Shake with crushed ice and serve in a cocktail glass. Garnish with a lime wedge.

 

 

 

 

1940s AND 1950s

MAI TAI

 Mix together 1 and a half oz Dark Rum, half an oz each of Orange Curaco, Creme de noyaux, lime juice and Grenadine. Shake with ice and serve in a Hurricane Glass. Try adding curshed ice for a frozen variation. Garnish with a cherry and an orange slice.

 

 

BELLINI

1oz Peach Puree and 5oz chilled Champagne. Pour the peach first then add the Champagne!

CHAMPAGNE COCKTAIL

 Add a dash of Angostura Bitters in the bottom of a glass along with a teaspoon of Brandy. When ready, fill each glass with well chilled Champagne Cider – Serve immediately.

 

 

 

1960s

BLOODY MARY

1½ oz vodka, 2 dashes Worcestershire sauce, 1 tsp horseradish, Tomato juice, 4 dashes Tabasco sauce, Celery salt and Fresh ground pepper. Pour all ingredients into a mixing glass and shake briskly. Then pour into a glass and garnish with a celery stick.

 

 

BRANDY ALEXANDER

In a glass mix the ¾ oz cream, ¾ oz brandy, ¾ oz dark crème de cacao and add a sprinkle of Nutmeg on top. Serve in a chilled cocktail glass.

MOSCOW MULE

Pour the 1¼ oz vodka over ice then add 1 tsp sugar syrup and ¼ oz lime juice. Top with 3 oz ginger beer. Garnish with 1 sprig mint and 1 slice lime.
 

 

 

1970s

MANHATTAN

 2 oz Rye Whiskey, 1/2 oz Sweet Vermouth, 2-3 dashes Angostura Bitters and a Maraschino cherry for garnish

 

 

 

TOM COLLINS

Mix the 2 oz Gin, 1 oz lemon juice, 1 tsp superfine sugar together in a tall glass and fill with ice. Top with the 3 oz club soda and garnish with 1 maraschino cherry and 1 slice orange.

 

FROZEN DAIQUIRI

1 1/2 oz light rum, 1 tbsp triple sec, 1 1/2 oz lime juice, 1 tsp sugar and 1 cup crushed ice all added together into a blender and blended for 5 secs on a low setting before turning it to a high setting until firm. Pour into a glass and garnish with 1 cherry. Add whatever fruit you desire – we think Strawberry and Banana work best.


 

1980s

SEX ON THE BEACH

Fill the glass with ice then pour in 2 oz vodka and  1 oz peach schnapps. Top with 2 oz orange juice and 2 oz cranberry juice. Stir and serve in a chilled glass.

 

SNOWBALL

Fill a tall glass with ice then pour over the 5 ozs Advocaat, 1oz lime cordial and 1oz of Sherry into a tall glass and use lemonade to top it up.

 

 

 

PINA COLADA

Put 3 oz light rum, 3 tbsp coconut cream and 3 tbsp crushed pineapples  into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a tall glass and serve with a straw and wedge of pineapple.

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