The modern cocktail movement would have you believe all great drinks were born either before Prohibition or in the past few years. But the postwar period in America was a splendid time for the art of booze, and modern bartenders are picking up where mid-century barmen left off. We asked a top cocktail revivalist to give us a drink that channels the best of the 1950s.
THE WHITE STUFF
The frothy top on the cocktail comes from egg white, which adds body to a drink. Shake the cocktail vigorously to ensure proper foam.
Kiss Me Again
• 2 oz. Redbreast 12-year-old Irish whiskey
• ½ oz. cucumber juice
• ¼ oz. fresh lemon juice
• ¼ oz. simple syrup
• ¼ oz. Pernod absinthe
• 1 egg white
Combine ingredients over ice in a cocktail shaker. Shake hard for 10 seconds. Strain into a coupe glass.
EVOLUTION OF A DRINK
If you think modern cocktails just happen, think again. Here’s the backstory of how this drink came to be
1. The Expert
To create a cocktail for our 60th anniversary we turned to Jack McGarry. The guy’s got serious cred: He’s the bartender at New York City’s Dead Rabbit and winner of Tales of the Cocktail’s best international bartender award.
McGarry turned to his library of cocktail books and zeroed in on Ted Saucier’s Bottoms Up, originally published in 1951. “I thought of this book because it combines cocktail recipes with pinup art by top illustrators like Ben Stahl,” says McGarry.
McGarry updated the Kiss Me Again cocktail, which in Bottoms Up is made with scotch, absinthe and egg white. He replaced the scotch with aged Irish whiskey for depth and added fresh juices for brightness.