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Old-school drinks...what do you remember?

Now-a-days it's all about the fruit-infused, muddled this-n-that, specialty cocktail (or what some people refer to as "martinis", glorified cocktails shaken and strained into a martini glass...yet they are still only cocktails)...

I want to remember (and bring back) those old-time standards:

The Side Car
The Rob Roy
The Stinger

Just to name a few...what can you remember (and do you know the ingredients?!?!)

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  1. Make mine a Manhattan any day. Extra dry. I like it with Woodfords Reserve.

    15 Replies
    1. re: sgwood415

      Extra dry? Can you tell us your recipe?

      I got a hankering for Manhattans last week.
      2 shots Evan Williams 10 year old
      1 shot Noilly Prat Sweet Vermouth
      2-3 dashes Angostura bitters
      served over plenty of large ice cubes for a long sippin' drink

      1. re: AreBe

        I don't make them myself, but I prefer it with less Vermouth so I get more of the pure bourbon flavor. Served up.

        1. re: AreBe

          I was a bartender in my youth here in Toronto and we always made Manhattans with Canadian whiskey. I had no idea it was supposed to be bourbon. Ooops.

          1. re: crawfish

            Well, it's up for debate. The Manhattan was started during prohibition, meaning that in a lot of places it was probably made with Canadian Rye, so if you are making it with Canadian Rye whiskey you are probably old-school still :)

            1. re: jpschust

              My research says:
              Manhattan Whiskey & Vermouth, cherry.
              Originated at the Manhattan Club in New York City in the early 1870s, where it was invented for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) in honor of presidential candidate Samuel J. Tilden.

              1. re: 2top

                Interesting, the items I was reading were saying it wasn't coming about until a bit later than that, but that could very well be. Even so, it would be highly likely that the whiskey would be coming from Canada not just from the manhattan club as a lot of the NY whiskeys were coming from Canada due to proximity.

                Side note- anyone tried the Hudson Baby Bourbon yet?

              2. re: jpschust

                Infinitely superior with Rye as opposed to Bourbon whiskey. That's my old school drink of choice.

              3. re: crawfish

                I have to join you--I have always made Manhattans with Whiskey-Canadian or Irish(my personal favorite)...Manhattan-isn't that a Rob Roy, lose the scotch-add whiskey-theres your Manhattan

                1. re: MareyZ

                  Back in the early to mid 1800's when the Manhattan was invented it was made with Rye, and only Rye. Any other spirit used since then is a substitution for the original recipe. In my opinion it tastes best when made with Rye as well. Rittenhouse Rye, Sazerac Rye, Old Overholt Rye... Mmmmm, tasty!

                  1. re: JMF

                    ther are some really great ryes on the market these days.Van Winkle reserve (13 y/o)is my top one, but Old Potrereo is also terrific and Wild turkey now makes a very nice one as does jim beam. I like to make my manhattans with dry vermouth.(5 to 1) I like Vya and a dash of Stirrings or Fee Brothers Orange bitters shaken and seved up with an olive or 2. I also will on occasion use half and half dry and sweet vermouth and garnish with an amarena cherry.

                    1. re: chazzerking

                      I also love rye Manhattans, Rittenhouse "bonded" 100 proof rye is a real bargain...only $14 by me. I use 2oz rye to 3/4 oz Punt e Mes, dash Angostura or Regan's orange bitters, garnish with a twist.

              4. re: AreBe

                I always make my Manhattan with Canadian Rye, Sweet Vermouth, Dry Vermouth, Angostura bitters and a pinch of sugar. Stir with ice, serve up with a cherry. Yum.

                1. re: Jimmyg

                  I use Rye, sweet vermouth and Angostura Bitters. I was shocked to discover that this is the recipe I love most for a Manhattan since I was in pursuit of dry, dryer, dryest. Its a pony of sweet vermouth to a couple of jiggers of Rye and a couple of dahses of bitters.

                2. re: AreBe

                  I have always loved Manhattans but here is my latest iteration which has me swooning with every sip:
                  2 oz Rittenhouse Bonded Rye
                  3/4 oz Punt e Mes red vermouth
                  dash of Angostura or Regan's #6 Orange bitters (I can't decide which I like better, they are both so good, definitely more testing required--both are)
                  I hate those icky cherries and I garnish with a twist. I love inhaling the lemon oil as I take a sip, it is like a palate cleanser and accentuates all the ingredients.

                  Rye is truly a revelation, and Punt e Mes is a delicious, spicy, bitter vermouth that brings a Manhattan to a new level for me. Next I will be testing perfect Manhattans made with Vya dry vermouth...

              5. Grasshopper. green creme de menthe, creme de cacao, cream. Shake with ice, strain and pour. Dessert in a glass from the art deco era.

                7 Replies
                1. re: Veggo

                  or substitute vanilla ice cream

                  1. re: Veggo

                    Mom loved the Grasshopper and a similar one made with creme de cacao, cream, and creme de almond. But I can't remember the name.

                    How about a Harvey Wallbanger for a 70's old school drink!

                      1. re: soupkitten

                        I was thinking Brandy Alexander, minus the creme de almond?

                        1. re: bryan

                          It is a Pink Squirrel. Creme de almond is more often known behind the stick as creme de noyaux. The Brandy Alexander is indeed a cousin; if you take the creme de noyaux out of the Pink Squirrel and use brandy instead, you get the Brandy Alexander.

                    1. re: Veggo

                      Yummy, Mom and I would always have these around Christmas--

                      1. re: Veggo

                        Where I grew up in Wisconsin grasshoppers are still quite common. We have them every Christmas and you can order them at most restaurants ... so they're still alive in one part of the country!

                      2. How about an Old Fashioned?

                        muddled orange and cherry
                        soda water

                        3 Replies
                          1. re: ponyboy

                            The old-fashioned used to be my favorite, but the last time I ordered one the bartender had trouble remembering how to make it, so I gave them up.

                            1. re: mpalmer6c

                              I was working a particularly busy shift and a gentleman ordered one, so I grabbed the rolodex (I'd just started bartending) and made one. The recipe at this chain restaurant (like at most chain restaurants) was WRONG...so he talked me through making one.

                              I've never forgotten how to make one, but since then I've read a dozen different variations!

                          2. I dunno, "old school drinks" reminds me of those little cartons of milk I'd get in the cafeteria . . .

                            1. Any drink made with egg white- sadly egg whites have lost their place at the bar.

                              4 Replies
                                1. re: ponyboy

                                  That's awesome! I make bourbon fizz's from time to time.

                                2. re: jpschust

                                  There are a number of serious bars in Boston and New York I've been to recently that routinely use egg whites and whole eggs in drinks that call for them. No. 9 Park in Boston, for example, makes a tremendous Ramos Gin Fizz (gin, lemon juice, lime juice, cream, egg white, seltzer, confectioner's sugar, orange flower water), a winter-warding Tom and Jerry (a hot nog made with rum, sweet spices, eggs, and hot water), served in the proper mugs, and a great Rye Flip (whole egg, rye, simple syrup).

                                  In general, drinks inspired by the 19th-century Golden Age (when the term "cocktail" essentially implied the presence of bitters in the drink) are making a comeback in a handful of places. The bartenders tend to be very serious and scholarly about it. Boston examples include Eastern Standard Kitchen & Drinks, No. 9 Park, the B-Side Lounge (arguably the progenitor of the trend locally), Green Street, the Alchemist Lounge, and Deep Ellum. Eastern Standard recently introduced a whole new section to its extensive list of classic and original cocktails called the "Legacy / Lineage" line, all very old-school in content and construction.

                                  Two places in NYC I have enjoyed are the Flatiron Lounge and Pegu Club; there are many more there. I'm also reading about similar places in London and San Francisco. It's a very refreshing trend. I'd love to see more people drink like adults and shun the booze Slurpies.

                                  1. re: jpschust

                                    I'm going to bring them back in my bar...if I get hired!!!

                                  2. How about a Harvey Wallbanger, or a Freddie Fudpucker

                                    1 Reply
                                    1. re: Eric in NJ

                                      I remember my bachelor uncle ordering Harvey Wallbangers, when he visited us back in the '70s--apparently it was a popular drink at the Playboy Clubs of yore. :)

                                    2. French 75:

                                      - 1 1/2 oz Gin
                                      - 2 oz Lemon Juice
                                      - 2 tsp Superfine Sugar
                                      - Champagne
                                      - Garnish: Cherry
                                      - Glassware: Collins Glass

                                      Shake all the ingredients in a shaker, except champagne, with ice and strain into a collins glass. Top with champagne and stir. Garnish with cherry.

                                      1. Aviation
                                        Vieux Carre
                                        Pink Lady
                                        Clover Club
                                        Gin Sling
                                        Gin Rickey
                                        Corpse Reviver #2

                                        Give me one of those any day.

                                        2 Replies
                                        1. re: fafner

                                          Okay, I'll bite. Corpse Reviver #2? How do you make it??

                                          And is it better than #1;-D

                                          1. re: DBrooks

                                            I personally like #2 better than #1, mainly because of the pastis.

                                            Corpse Reviver #2

                                            3/4 oz gin
                                            3/4 oz Cointreau
                                            3/4 oz Lillet Blanc
                                            3/4 oz fresh lemon juice
                                            2 drops pastis/pernod/absinthe

                                            Shake, up

                                            Corpse Reviver #1

                                            Shake with ice and strain

                                            1 oz brandy
                                            1 oz orange juice
                                            1 oz lemon juice
                                            2 dashes grenadine

                                            Shake up, pour into cocktail glass, top with champagne.

                                        2. My drinks of choice back in my college days included: sloe gin fizz, pink squirrel, brandy alexander, and grasshopper.

                                          1. Negroni, up with a twist.

                                            1/3 Gin
                                            1/3 Campari
                                            1/3 Sweet Vermouth

                                            I love the bitter/sweetness...I usually opt for Beefeater's.

                                            1. Singapore Slings and Whiskey Sours...I still like a great Whiskey Sour...just hard to find a good one!

                                              5 Replies
                                              1. re: jinet12

                                                Was watching Cocktail (Tom Cruise) last night...

                                                The Red Eye

                                                Draft Beer
                                                Tomato juice
                                                Hot Sauce
                                                An Egg!!


                                                1. re: cocktailqueen77

                                                  Whiskey Sour
                                                  Red Death-great drink while bowling!
                                                  Martini straight up with a twist as cold as humanly possible
                                                  Campari and Soda
                                                  Pimm's Cup
                                                  Shandy (half lager/Half fizzy lemondae)

                                                  1. re: Densible

                                                    Red Death is one of the more dangerous drinks I've seen. So smooth, just sweet enough that you forget you're drinking that much alcohol... I may have to do a pitcher of them at my next party.

                                                    And in case any of you reading this thread are wondering, one makes a Red Death by combining a Kamikaze with an Alabama Slammer. So, vodka, triple sec, sloe gin, amaretto, Southern Comfort, OJ, and lime juice.

                                                    1. re: JK Grence the Cosmic Jester

                                                      The name seems very appropriate!! Your guests will have a grand time after imbibing that!!

                                                      1. re: JK Grence the Cosmic Jester

                                                        similar to the "red death" in terms of "oh crud they were going down so smoothly and suddenly now i can't walk" is the "vampire." basically a cape cod with a hefty shot of chambord added. deep burgundy red, very sexy, hence the name.

                                                2. Hot drinks. I recall family members talking about Tom and Jerrys and the hot toddy. I have never known anyone who makes them or for that matter, knows what goes in them.

                                                  1 Reply
                                                  1. re: Jimmy Buffet

                                                    A hot toddy can be pretty much anything. But I'd never heard of a Tom and Jerry, so I looked it up...that's some effort, there:


                                                  2. Golden Cadillac

                                                    White creme de cacao
                                                    milk or cream (Mmmm. Cream, I was thinner then...)
                                                    And garnished with a cherry. Always a cherry.

                                                    1 Reply
                                                    1. re: troutpoint

                                                      I make the same drink and I call it an Escalade. Get it? i am not a craft bartender nor a mixologist but I can steal and deal with anyone!

                                                    2. My dad was a martini man. Gin. And scotch after dinner. My mom liked a light rum sour. Sometimes I'll make them in the summer. Quite refreshing. None of that sweet and sour mix though. Real lemon juice and simple syrup.

                                                      I also like a Tom Collins - except prefer vodka.

                                                      1. Did Bermuda Rum Swizzles ever really make it off that island? Were they big years ago? (I adore them.)

                                                        1. - The sidecar is our house drink chez Rabbitz (sometimes we like to switch it up and make bourbon cars, which are lovely and nutty). For a special treat, Mr. Rabbit will even do the sugar rim
                                                          - Yes! to Gio for voting French 75

                                                          But many of my earliest cocktail memories come from those 70's style placemats (often found in the chicken-balls-and-redsauce Chinese joint where the parents would take us) that showed pictures of glam drinks like the grasshopper, the pink lady and mai tai. These are not certainly not elegant, prohibition-style cocktails, but perhaps others recall looking at those mats and fantasizing about how sophisticated it would be to drink grasshoppers.

                                                          I actually love the grasshopper. Have still never had a Pink Lady.

                                                          1. The Sazerac:
                                                            A sugar cube, a few dashes of Peychaud's Bitters (Angostura doesn't do it here), a couple of ounces of Rye (Sazerac itself being my choice for Rye), a bit of absinthe or pernod, up wtih a twist.

                                                            3 Replies
                                                            1. re: ccbweb

                                                              I like Old Overholt for the Sazerac.

                                                              1. re: TimeMachine

                                                                Haven't tried it, but I'll keep an eye out.

                                                              2. re: ccbweb

                                                                You can gat a nicer visual effect, a smoother blend and a bigger tip by swirling the Pernod and tossing it with vehemence.

                                                                "Swirl and toss" is sometimes called wash and dry.

                                                              3. Gibsons. They never seem to be popular, and I don't know why not. It's just a martini with those little pickled onions in it instead of an olive.

                                                                6 Replies
                                                                1. re: watercress

                                                                  Love, love, love a good Gibson. You’re right about people not knowing them... I remember walking up to a bar once and asking the very young bartender for a Gibson. He ran back and forth behind the bar for a good two minutes, came back to me and said, “I’m sorry, I don’t think we have any Gibson”.

                                                                  Uncle Ira

                                                                  1. re: watercress

                                                                    Sometimes in the olive bar at my grocery, I can find cocktail onion stuffed olives. Perfect for those days when you can't decide between a Gibson and a Martini.
                                                                    A distant second are garlic stuffed olives.

                                                                    1. re: watercress

                                                                      I used to love Gibsons and one day at an upscale restaurant in Florida I ordered a dirty Gibson with extra onions. When the drink arrived I almost gagged and sprayed the drink all over my girlfriend. They had made a dirty Gimlet with extra onions. The mixture of Roses lime juice syrup, onions, and the onion juice was disgusting.

                                                                      1. re: JMF

                                                                        Ugh---- I’m so sorry that happened to you JMF.... But not as sorry as I am that I was eating as I read about it!

                                                                        Uncle Ira

                                                                      2. re: watercress

                                                                        I just picked up an alternative Gibson garnish at a Vietnamese grocery store: pickled leeks...just the white parts, they vary in size 1/3 - 1/2 inch across and 3/4 - 1.5 inch long. Pickled in vinegar with a touch of sugar and one thai chili pepper in the jar give them a hint of capsacin. One or two make an awesome Gibson.

                                                                      3. Amaretto Sours....whew, now those made for some hangovers when they were the drink special! They tasted so good (to my college palate) but made you feel so so horrible!

                                                                        4 Replies
                                                                        1. re: FeedingFive

                                                                          I have to say that an Amaretto Sour was my first mixed drink and it was also during my college years. Uuuummmm... now to go home and make a batch.

                                                                          1. re: FeedingFive

                                                                            I love those! Whenever I order one my favorite bartender calls me Grandma (I'm 24).

                                                                            1. re: carissarene

                                                                              Hehe...I'm 25 and the same reaction when I order/make one.

                                                                            2. re: FeedingFive

                                                                              My sister still orders those! She not a NYer and says bars in NY are the only ones that know how to do it right. She loves visiting us here.

                                                                            3. VODKA GIMLET---my very favorite drink, though I like to let it sit and mellow for a few minutes before drinking.
                                                                              Think it is meant to be equal parts vodka and Rose's Lime, in an old fashioned glass over ice with a lime wedge. I tend to like a little less of the Rose's Lime, as it is pretty sweet. Great drink!

                                                                              6 Replies
                                                                              1. re: nieves

                                                                                Big fan of the gimlet...but I like the Gin Gimlet.

                                                                                1. re: nieves

                                                                                  LOVE, LOVE, LOVE Vodka Gimlets. Sometimes when I don't have Rose's Lime Juice, i use some triple sec and lime juice outta one of those plastic grocery store limes. Works in a pinch.

                                                                                  1. re: mle1111

                                                                                    Oh no! Lime out of plastic? Please do yourself a favor and make a simple syrup. Add vodka to a glass, fresh lime juice and a dash of simple syrup. You would be amazed. Roses Lime juice is awful. I wouldn't drink it on a bet. Same with lime out of plastic.

                                                                                    1. re: bryan

                                                                                      Then you have a vodka daiquiri. The original gimlet is with gin, of course, and preserved (Rose's) lime juice which has been giving gimlets that certain taste for about 125 years. Fresh is great but a different drink.

                                                                                      1. re: 2top

                                                                                        vodka gimlet, straight up and colder than the heart of the witch of endor.

                                                                                  2. re: nieves

                                                                                    IMHO, if you like the gimlet with vodka, you would really like a Gin Buck:

                                                                                    In a highball glass ...

                                                                                    1.5 shots of gin
                                                                                    One half of a fresh lemon or lime squeezed [I prefer limes]
                                                                                    Fill Glass with Ice
                                                                                    Top of with Ginger Ale

                                                                                    This is a great summer drink and is old-school to boot ... Enjoy!

                                                                                  3. I love the "old" classic cocktails. Last Christmas I ordered from www.half.com several copies of the Mr Boston Cocktail Book for stocking stuffers., The older printing the better. They cost .75 to $2.00. They were a tremendous hit with all of my family and friends. Also got one for my local neighborhood lounge bartender. It has the classic recipes for cocktails. The newer printings also have newer cocktails.
                                                                                    If you are a lover of Old Fashions try a Southern Comfort Old Fashion.

                                                                                    2 Replies
                                                                                      1. re: 2top

                                                                                        I have an original copy of this book. Thomas was the inventor of "The Blue Blazer"

                                                                                    1. There was an article in the Wall Street Journal recently about drinks Mark Twain mentioned in Innocents Abroad. They had a great list: Stone Fence, Sherry Cobbler, Earthquake, Brandy Smash, Santa Cruz Punch and Eye Opener. We had the Stone Fence (scotch, peychaud's bitters, cider) last week and we'll try the Earthquake (gin, rye, pastis) tonight. We love the old cocktails.

                                                                                      2 Replies
                                                                                      1. re: lupaglupa

                                                                                        Forgot about this one...mainly because it is never ordered or thought of during those chilly winter times:

                                                                                        Hot Buttered Rum

                                                                                        Delicious, if made right!!

                                                                                        1. re: cocktailqueen77

                                                                                          Yes! Ahhh, memories of childhood. My dad used to make a batch every year for the winter. Made the whole house smell warm and cozy.

                                                                                      2. second the amaretto/whiskey sours -- and talk about old school: we used to be able to go thru the drive thru (beach town in FL) to request the drink and they'd hand you the glass of ice with mixer in it and the miniature fulling expecting you to be drinking it while you drove.

                                                                                        not very safe for sure, very old school.

                                                                                        1 Reply
                                                                                        1. re: hitachino

                                                                                          whiskey sours, and daquari's...
                                                                                          Gimlets still ROCK!

                                                                                        2. My favorite "old school" cocktail comes from the 1935 edition of the Old Mr. Boston guide that I have laying around somewhere ...

                                                                                          The COWBOY COCKTAIL
                                                                                          2/3 Old Mr. Boston Rye or Bourbon Whiskey
                                                                                          1/3 Cream

                                                                                          Shake well with cracked ice and strain into 3 oz. cocktail glass.

                                                                                          Doesn't that sound wonderful???

                                                                                          1 Reply
                                                                                          1. re: Sgt Snackers

                                                                                            My Mon told me about the Elenore Roosevelt. 2 oz. Scotch, splash of 1/2 and 1/2 shake and strain into a rocks glass.

                                                                                          2. Well, always in the summer we'd drink gin & tonic (and lime of course). Now if we have that it's Tanqueray and tonic. H still drinks gibsons -- he loves those little onions and buys them by the jarfull. My parents used to drink Tom Collins. I have no idea what was in those but they were always happy. :) As another poster wrote, brandy alexanders happened alot too. We went to a wedding about 10 yrs ago where all that was served during the cocktail hour were gin gimlets, passed around on huge trays like hors d'oeuvres. They were delicious.

                                                                                            3 Replies
                                                                                            1. re: LNG212

                                                                                              LNG212, do you know what brand of onions your husband buys? I absolutely LOVE cocktail onions!! Sometimes I wary of ordering them in a restaurant though (because I know most drinkers prefer olives) and am not sure how long those onions have been hanging around.

                                                                                              1. re: cocktailqueen77

                                                                                                The H still orders them out. But only in more "upscale" places where the bar is probably better stocked (and better policed). In our neighborhood joints, he never orders them. As for purchasing, well, Fairway used to sell them like they sell the olives and I'd buy a container at a time and keep in the frig. But I haven't seen them like that in quite a while. The latest jarfull is Crosse & Blackwell. Since I don't eat them, I cannot vouch for how good they are and the H is certainly not as particular as I am about such things. :)

                                                                                                1. re: LNG212

                                                                                                  You could and still can buy cocktail onions in tiny glass vials in most super markets at a high price. Why anyone would is beyond me. Most of them are horribly salty too.

                                                                                                  At the same time you could look through the pickle aisle and choose from Vlasic, Daily's, and some others whose names escape me. They came in bottles that held about 10-times as many onions, and were deliciously tart. They cost the same or less than those haughty little vials.

                                                                                                  The only problem is that today, the bigger bottles have all vanished. If you can find cocktail onions, they only seem to come in the little vials now.

                                                                                            2. I would like to be able to walk into a bar, any bar, order a martini, and be served a martini.

                                                                                              A martini is gin, dry vermouth, and an olive. It is NOT just gin. It is NOT served with a twist. It does NOT have pickled tomatoes, or onions or watermelon rinds. AND IT IS NOT MADE WITH VODKA. THAT may be a vodka martini, but it needs to be specified.

                                                                                              1 Reply
                                                                                              1. re: Amuse Bouches

                                                                                                The true martini purist knows that a classic martini is gin, dry vermouth, a dash of orange bitters...and a twist is a perfectly acceptable and classic garnish.

                                                                                                Try a martini made with 1.5 oz Plymouth, 0.5 oz Vya dry vermouth, a dash of Regan's orange bitters, and you will see that an olive destroys the floral aromatics, while a twist elevates this drink to the sublime...

                                                                                              2. I love Side Cars. I ordered one a few years ago and was really surprised. The bartender was clueless, served it in a cocckrail glass (okay) the rim was salted like a Margarita. That was an eye opener!

                                                                                                1. How about a good old fashion High Ball--any kind of whiskey will do and gingerale

                                                                                                  1. I am not quite sure if either would "qualify" as old school, but what about the traditional daquiri or pina colada?? I don't know how old, or where they originated from, but they seem to have been around for awhile.

                                                                                                    7 Replies
                                                                                                    1. re: cocktailqueen77

                                                                                                      The daquiri should qualify, as long as it's the classic lime juice (NOT Rose's) and rum combo, and not any of the TGIF Strawberry/Banana/etc blender variations. It's a Cuban classic.

                                                                                                      Even a piña colada stems from at least the 1960's, invented in the Hilton Caribe San Juan, IIRC. It also holds a prominent place in one of the two worst pop songs of all time.

                                                                                                      1. re: Alcachofa

                                                                                                        Well, I can think of one song - If you like Pina coladas... but am bruising my brain to come up the other. Help!

                                                                                                        1. re: bryan

                                                                                                          The second one is whatever you think it should be. ;-)

                                                                                                          1. re: bryan

                                                                                                            There's the country one by Garth Brooks, "So bring me two piña coladas/One for each hand/Let's set sail with Captain Morgan/And never leave dry land..."

                                                                                                            My favorite song involving drinks is the one that mentions my workplace... "Werewolves of London" by Warren Zevon. "I saw a werewolf drinking a piña colada at Trader Vic's... his hair was perfect"

                                                                                                          2. re: Alcachofa

                                                                                                            Thanks!! I don't do the "froo-froo" cocktail creations, but I was wondering about those two. Would the mojito qualify as an "old school" drink then?? Not quite sure of its date of creation...

                                                                                                            1. re: cocktailqueen77

                                                                                                              "A mojito-like beverage may have existed much as far back as the late 1500s. Legend has it that Richard Drake, an English pirate, concocted a beverage similar to the mojito. He coined the drink "El Draque" (meaning "the dragon") after the nickname of his head honcho, Sir Francis Drake, who made a career of terrorizing South America and the Caribbean. Drake used Cuba as a base island, which is seemingly how the drink arrived there."
                                                                                                              "The Mojito was born in Cuba from a drink called the Draque. In the mid-nineteenth century, the Draque's original recipe was changed to include rum - and the Mojito cocktail was born. Shortly thereafter Cubans everywhere were making them. The Mojito cocktail became a national passion and by the mid-1920's it was, unofficially at least, the national drink of Cuba."

                                                                                                              1. re: 2top

                                                                                                                Thanks for the info, that is actually really facinating!!

                                                                                                        2. Negroni: equal parts gin, Campari, and sweet vermouth. I like it served over lots of ice in a tall glass, but some people serve it "up."

                                                                                                          1. How about the Rusty Nail? That was scotch and Drambuie. I used to love them!!

                                                                                                            1 Reply
                                                                                                            1. re: Barbarella

                                                                                                              Just what I was going to say. That drink separates the women from the girls! ;)

                                                                                                            2. I remember the Tom and Jerry:

                                                                                                              "Now one time it comes on Christmas, and in fact it is the evening before Christmas, and I am in Good Time Charley Bernstein's little speakeasy in West Forty-seventh Street, wishing Charley a Merry Christmas and having a few hot Tom and Jerrys with him.

                                                                                                              This hot Tom and Jerry is an old time drink that is once used by one and all in this country to celebrate Christmas with, and in fact it is once so popular that many people think Christmas is invented only to furnish an excuse for hot Tom and Jerry, although of course this is by no means true.

                                                                                                              But anybody will tell you that there is nothing that brings out the true holiday spirit like hot Tom and Jerry, and I hear that since Tom and Jerry goes out of style in the United States, the holiday spirit is never quite the same."

                                                                                                              That's from "Dancing Dan's Christmas" by Damon Runyon. Here is the recipe:


                                                                                                              It's served best in a Tom and Jerry mug, black on the outside, white on the inside.

                                                                                                              (What did you think the cartoon cat and mouse were named after?)

                                                                                                              1. Negroni
                                                                                                                Ramos Gin fizz
                                                                                                                Tom Collins and the old standby,
                                                                                                                Old Fashioned
                                                                                                                Manhattans(sweet and dry) see my post above

                                                                                                                1. Bronx Cocktail
                                                                                                                  2 oz gin
                                                                                                                  1 oz orange juice
                                                                                                                  1/4 oz dry vermouth
                                                                                                                  1/4 oz sweet vermouth
                                                                                                                  Shake with ice and strain into a martini glass

                                                                                                                  5 Replies
                                                                                                                  1. re: davebough

                                                                                                                    Whew...that would get me warm and fuzzy anyday!! Do you know when it originated (I'm assuming it was concocted in New York)...?

                                                                                                                    1. re: cocktailqueen77

                                                                                                                      I can't get link to work. One story says it was invented by a Philadelphia bartender, discovered by Joseph Sormani in 1905 and popularized at his restaurant in the Bronx. The other that it was invented by Johnnie Solon, a bartender at the Waldorf-Astoria after 1899. Here is the story Solon told.

                                                                                                                      “ We had a cocktail in those days called the Duplex, which had a pretty fair demand. One day, I was making one for a customer when in came Traverson, head waiter of the Empire Room--the main dining room in the original Waldorf. A Duplex was composed of equal parts of French and Italian Vermouth, shaken up with squeezed orange peel, or two dashes of Orange Bitters. Traverson said, "Why don't you get up a new cocktail? I have a customer who says you can't do it."
                                                                                                                      "Can't I?" I replied.
                                                                                                                      Well, I finished the Duplex I was making, and a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon Gin. Then I filled the jigger with orange juice, so that it made one-third or orange juice and two-thirds of Gin. Then into the mixture I put a dash each of Italian and French Vermouth, shaking the thing up. I didn't taste it myself, but I poured it into a cocktail glass and handed it to Traverson and said: "You are a pretty good judge." (He was.) "See what you think of that." Traverson tasted it. Then he swallowed it whole.
                                                                                                                      "By God!" he said, "you've really got something new! That will make a big hit. Make me another and I will take it back to that customer in the dining room. Bet you'll sell a lot of them. Have you got plenty of oranges? If you haven't, you better stock up, because I'm going to sell a lot of those cocktails during lunch."
                                                                                                                      The demand for Bronx cocktails started that day. Pretty soon we were using a whole case of oranges a day. And then several cases.
                                                                                                                      The name? No, it wasn't really named directly after the borough or the river so-called. I had been at the Bronx Zoo a day or two before, and I saw,of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So when Traverson said to me, as he started to take the drink in to the customer, "What'll I tell him is the name of this drink?" I thought of those animals, and said: "Oh, you can tell him it is a 'Bronx'."

                                                                                                                        1. re: davebough

                                                                                                                          Thanks for mentioning the Duplex. It's a great way to have a cocktail when you mustn't get f*ck*d up.

                                                                                                                          Of course, they're only advisable at places where the vermouth is fresh.

                                                                                                                      1. re: davebough

                                                                                                                        I make this drink and call it Yankee Stadium!

                                                                                                                      2. Just discovered this one and it is a winner.

                                                                                                                        1.5 oz Rittenhouse "Bonded" (100 proof) rye
                                                                                                                        3/4 oz Vya dry vermouth
                                                                                                                        1/2 oz freshly squeezed OJ
                                                                                                                        1/4 oz Luxardo Maraschino
                                                                                                                        1/4 oz green Chartreuse (subbed for pastis)
                                                                                                                        Dash Angostura bitters

                                                                                                                        Very aromatic and complex, a bit spicy, tangy, a touch sweet, nicely bitter. Rye really stands up to the liqueurs and tells them who's boss. This drink is sort of like a psychedelic Manhattan. I googled and found many sites with Lawhill recipes but no history of the drink.

                                                                                                                        The Lawhill was a four-masted sailing ship built in 1892 that was immortalized when Richard Cookson spent time aboard it in the 1930s and wrote about it for the Anatomy of the Ship book series. At some point somebody seems to have named this awesome cocktail after it. The ship had "a donkey boiler for heavy jobs."

                                                                                                                        1. In my opinion there are 3 that reign supreme:

                                                                                                                          1. Old Fashioned (original way, without the muddled cherry and orange)
                                                                                                                          2. ORIGINAL Mai Tai - Hardly anyone can make these, but they're AMAZING. No pineapple, grenadine, or malibu here, just lime, aged rum, orgeat, and orange. A seriously outstanding cocktail. Look it up!
                                                                                                                          3. My absolute favorite drink: The Penicillin. This is super old and most people have never heard of it:

                                                                                                                          Muddled ginger root
                                                                                                                          1 oz lemon juice
                                                                                                                          3/4 oz honey (or simple) syrup
                                                                                                                          2 oz blended scotch
                                                                                                                          *shake and fine strain onto ice)
                                                                                                                          Float and Islay scotch on top and garnish with a shaving of ginger

                                                                                                                          It's both smooth and spicy, the best! : )

                                                                                                                          1. My Mom used to drink something called One, two,threes. It was one part honey, two parts gin and three parts pineapple juice!!!

                                                                                                                            1. Sloe Gin Fizz
                                                                                                                              Red Eye (beer with a shot of tomato juice)
                                                                                                                              Black Russian
                                                                                                                              Tequila Sunrise
                                                                                                                              Strip and Go Naked (frozen lemonade from concentrate where you use vodka in place of water when following the instructions on the can). Only medical anesthesia works faster.