As much a part of the Mid-Century Modern lifestyle as the Eames lounger and Florence Knoll sofa, a group of classic cocktails reigned supreme in the Mad Men heyday of the 50s and 60s, when a well-stocked bar cart was a decor must. But, as our friends at the James Beard Award-winning online magazine PUNCH showed us, today’s bartenders are giving these midcentury classics a modern-day twist. Discover new ways to serve up throwback libations like the Rusty Nail, Tom Collins, and Moscow Mule, in era-appropriate vintage glassware no less.
Lavender Mule
Recipe by Kathleen Hawkins, Wright & Co., Detroit
Serves 1
2 ounces vodka
1/2 ounce lime juice
1/4 ounce ginger syrup (1:1, ginger juice:demerara sugar)
1/4 ounce lavender syrup (1:1, lavender syrup [see Editor’s Note]:white sugar)
ginger beer, to top
Garnish: lavender sprig
Combine all ingredients, except the ginger beer, in a mixing tin and shake with ice. Strain into a glass over ice. Top with ginger beer and garnish with a lavender sprig.
Editor’s Note:
Lavender Syrup:
12 tablespoons dried lavender
3 cups hot water
Add the lavender to the water and steep for three to five minutes, or longer if a stronger flavor is desired. Strain out the solids before using.
Polar Bear
Recipe by The Bon Vivants, Trick Dog, San Francisco
Serves 1
1 1/2 ounces mezcal (preferably Pierde Almas Puritita)
3/4 ounce bianco vermouth (preferably Dolin Blanc)
1/2 ounce crème de menthe (preferably Tempus Fugit)
6 drops angelica root tincture
Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled Nick and Nora glass or coupe.
Editor’s Note:
To make angelica tincture, fill a mason jar with angelica root and then top with neutral over-proof spirit (Everclear or high-proof vodka will do the trick). Cap the jar and let sit for 3 days. Strain through a cheese-cloth and bottle into dropper or dasher bottles for easy use.
Shae Collins
Recipe by Shae Minnillo, Maison Premiere, Brooklyn
Serves 1
1/4 ounce simple syrup
3/4 ounce Pamplemousse, preferably Giffard
1 ounce lemon juice
1 3/4 ounces London dry gin, preferably Ransom
soda water, to top
Shake all ingredients, excluding soda water. Strain into a highball glass with ice and top with soda water.
Gin Blossom
Recipe by Julie Reiner, Clover Club, Brooklyn
Serves 1
1 1/2 ounces gin, preferably Plymouth
3/4 ounce bianco vermouth, preferably Martini & Rossi
3/4 ounce apricot eau de vie
2 dashes orange bitters
Garnish: lemon peel
Add all ingredients to a mixing glass. Add ice, and stir to chill. Strain into a coupe glass and garnish with an expressed lemon peel.
Bobby Heugel’s Rusty Nail
Recipe by Bobby Heugel, Tongue-Cut Sparrow, Houston
Serves 1
1 ounce Johnny Walker Black
1/4 ounce Glenmorangie 10 Year
1/4 ounce Highland Park 12 Year
3/4 ounce Drambuie
1 dash Angostura Bitters
Garnish: lemon twist
Combine all ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish with a lemon twist.
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All glassware, Courtesy of 2-b-Modern
Lead photo by Lizzie Munro, Courtesy of PUNCH
