December 5, 1933, marked the end of Prohibition and the infamous 10+ year ban on the sale and consumption of alcohol in the United States. In the decades since cocktail trends have come and gone, but the 10 cocktail recipes included in this blog are “time-tried, tested, and true.” Explore our favorite cocktails from each decade since Prohibition below.
Maiden’s Prayer, 1930s
Maiden’s Prayer was published in the Savoy Cocktail in the 1930s. It is a wonderful balance of both tart and sweet, and a worthy introduction to gin cocktails.
Maiden’s Prayer
1.5 oz Joseph Magnus Vigilant District Dry Gin
.5 oz Cointreau
.5 oz lemon juice
.5 oz orange juice
Combine ingredients in a shaker with crushed ice. Shake and strain into a chilled cocktail glass. Garnish with a lemon twist or orange slice.
See the full recipe and instructions here.
Blue Moon, 1940s
During World War II popular spirits like vodka and whiskey were restricted due to rationing, but after the war cocktails once again emulated a sense of extravagance. This recipe is from David Embury’s The Fine Art of Mixing Drinks, published in 1948.
Blue Moon
2 oz Joseph Magnus Vigilant District Dry Gin
.5 oz freshly squeezed lemon juice
.5 oz crème de violette
Ice
Fill a mixing glass two-thirds full with ice. Add Joseph Magnus Vigilant District Dry Gin, lemon juice, and creme de violette. Shake vigorously and strain into a cocktail (martini) glass.
See the full recipe and instructions here.
Sparkling Gin Punch, 1950s
Cocktail parties and after dinner drinks were on the rise in the 1950s, which meant hosts and hostesses needed a drink that could be made quickly – and in bulk. Sparkling Gin Punch fit the bill.
Sparkling Gin Punch
32 oz Joseph Magnus Vigilant District Dry Gin
3 oz grenadine
3 dashes orange bitters
10 oranges, juiced
6 lemons, juiced
32 oz chilled soda water
Ice block for chilling
Combine orange juice, lemon juice, Joseph Magnus Vigilant District Dry Gin, grenadine, and orange bitters in a large punch bowl. Prior to serving add a large ice block to chill and pour in two quarts of chilled soda water.
See the full recipe and instructions here.
Whiskey Sour, 1960s
The first printed record of the Whiskey Sour appeared in Jerry Thomas’ How to Mix Drinks in 1862, but this cocktail roared to popularity a hundred years later in the 1960s.
Whiskey Sour
2 oz Joseph Magnus Bourbon
.75 oz fresh lemon juice
.75 oz simple syrup
Orange wheel, garnish
Maraschino cherry, garnish
Combine Joseph Magnus Bourbon, lemon juice, and simple syrup in a cocktail shaker with ice. Shake vigorously until outside of shaker is very cold (approximately 20 seconds). Strain cocktail through a Hawthorne strainer or slotted spoon into an Old Fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry.
See the full recipe and instructions here.
Amaretto Sour, 1970s
This cocktail was a disco-era staple and as full of color as the 70s.
Amaretto Sour
1.5 oz Amaretto
.75 oz Joseph Magnus Bourbon
1 oz lemon juice
.25 oz simple syrup
1 egg white, whisked
Lemon twist, garnish
Brandied cherry, garnish
Combine all ingredients in shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with a lemon twist and brandied cherry.
See the full recipe and instructions here.
Singapore Sling, 1980s
The Singapore Sling is brightly colored, fruity, and a quintessentially 80s cocktail. It was made popular by culture references. For example, it was the drink of choice in ‘Fear and Loathing in Las Vegas’ by Hunter S. Thomson.
Singapore Sling
1.5 oz Joseph Magnus Vigilant District Dry Gin
.25 oz cherry heering
.25 oz Cointreau
.25 oz Bénédictine
.25 oz grenadine
1 oz lime juice
.75 oz pineapple juice
1 dash Angostura bitters
2 oz soda water
Brandied cherry, garnish
Pineapple wedge, garnish
Sprig of mint, garnish
Combine all ingredients – except for soda – in a cocktail shaker. Add ice and shake until chilled. Strain over ice into a Collins glass. Top with soda. Garnish with a brandied cherry, a pineapple wedge, and a mint sprig.
See the full recipe and instructions here.
Breakfast Martini, 1990s
The 1990s saw a resurgence of martinis and its many fruity variations. The breakfast variation was invented in 1996 by London bartender Salvatore Calabrese and was a favorite brunch cocktail.
Breakfast Martini
1.75 oz Joseph Magnus Vigilant District Dry Gin
.5 oz fresh lemon juice from one lemon
.5 oz Cointreau
1 tsp orange marmalade
Orange zest, garnish
Combine Joseph Magnus Vigilant District Dry Gin, lemon juice, Cointreau, and marmalade in cocktail shaker. Stir to break up marmalade and mix it with all liquid ingredients. Fill shaker with ice and shake well for 10 seconds. Strain into chilled cocktail glass. Squeeze orange zest over drink so orange oil sprays over surface. Drop orange zest into cocktail to garnish.
See the full recipe and instructions here.
2000s—Penicillin
Penicillin was invented by bartender Sam Ross in New York in the mid 2000s. It was an early cocktail in the second Golden Age of Cocktails.
Penicillin
2 oz Joseph Magnus Bourbon
1 bar spoon of honey ginger syrup
.75 oz honey simple
.25 oz lemon juice
Combine all ingredients into shaker and shake vigorously for 20 seconds. Strain into a rocks glass and add fresh ice.
See the full recipe and instructions here.
London Mule, 2010s
The Moscow Mule – and its many variations – made a resurgence in the 2010s in part thanks to its Instagrammable copper mug.
London Mule
2 oz Joseph Magnus Vigilant District Dry Gin
.5 oz freshly squeezed lime juice
6 oz chilled ginger beer
Lime slice, garnish
Ice
Add Joseph Magnus Vigilant District Dry Gin, lime juice, and a handful of ice to a copper mug. Using a bar spoon, stir the mixture until cold and condensation begins to form on the copper mug. Top with chilled ginger beer. Gently stir to combine. If desired, garnish with a lime slice or wheel.
See the full recipe and instructions here.
Negroni, 2020s
Although the 2020s are still in progress, this decade belongs to that one sound byte still ringing in our ears: “Negroni, sbagliato…with prosecco in it.”
Negroni
1.5 oz Joseph Magnus Vigilant Navy Strength Gin
1.5 oz Campari
1.5 oz sweet vermouth
Combine ingredients in mixing glass. Add ice and stir and strain into rocks glass. Add a large ice cube and garnish with an orange twist.
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