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Make Three Amazing 1980s Cocktails

Make Three Amazing 1980s Cocktails:

They simply didn’t know better. In the 1970s and 1980s—the height of careless bars churning out much-maligned cocktails—imbibers absentmindedly sipped the sweet sludge they were served and asked no questions about the unbalanced concoctions filling their glasses. In the midst of today’s classic-cocktail renaissance, such a shoddy approach to drink-slinging just won’t fly. Now, with only quality on their minds, some enthusiastic barkeeps have decided to give these once-bastardized libations an upgrade.


AMARETTO SOUR
By Jeffrey Morgenthaler, Pépé le Moko, Portland

Jeffrey Morgenthaler decided it was time to give new life to that cloying 1970s go-to, the amaretto sour. In this rendition, served at his speakeasy, he shuns the sweet-and-sour mix for lemon juice and amps it up with bourbon and egg whites.

½ oz. egg whites, lightly beaten
3⁄4 oz. Booker’s overproof bourbon
1 oz. fresh lemon juice
1½ oz. amaretto
2 tsp. simple syrup

Shake ingredients with ice cubes until well chilled; strain into an old-fashioned glass filled with ice. Garnish with lemon peel and a brandied cherry.


LONG ISLAND ICED TEA
By Mike Criss, the Nightingale Room, Houston

At Mike Criss and Bobby Heugel’s Nightingale Room, one of the featured drinks is the Long Island iced tea, a throwback to Criss’s club-bartending days. This version of the often reviled multispirit cocktail is fresh and satisfying.

½ oz. each Old Tom gin, rhum agricole, tequila blanco and simple syrup
1 oz. fresh lemon juice
Top with Mexican Coke

Pour ingredients into a collins glass filled with ice and stir to combine.


PIÑA COLADA
By Chad Solomon, Midnight Rambler, Dallas

Fresh juices and good rums upgrade the classic.

½ oz. each fresh lime juice, coconut milk, rhum agricole blanc
1 oz. Wray & Nephew overproof rum
1¼ oz. coconut cream
1½ oz. fresh pineapple juice
3 drops mineral saline (1 tbsp. salt dissolved in 4 oz. water)

Combine ingredients in a shaker and shake without ice. Pour into a 16-ounce hurricane glass filled with crushed ice. Stir to dilute, top with more ice and garnish with pineapple wedge and freshly grated nutmeg.

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