Retro is the trend, like the Renaissance, where classic cocktails have finally returned thanks to the efforts of contemporary bartenders.
Dale DeGroff, David Wondrich, Sasha Petraske and others have contributed greatly to this, bringing innovation to cocktails and being ahead of the times. They don't just create drinks, they create an environment.
In addition to the above, the revival of cocktails is also the result of the joint efforts of many passionate bartenders around the world, whose dedication has brought us to the revival of artisanal cocktails.
Robert Simonson's A Proper Drink and Shanna Farrell's Bay Area Cocktails will give you a more comprehensive look at the other people who have revived the art of cocktail.
1985 Ritz Cocktail Ritz cocktail
In large part, the cocktail revival was led by a return to the classic: Manhattan replaced bourbon with rye, dried martinis with a moderate amount of McMis and orange bitters, and Decherie used real lemon juice.
Perhaps, we take these things for granted today, but every step was revolutionary at the time. Most of the revival cocktails were variations of classic cocktails, and Dale DeGroff's Ritz was a good start.
Dale's original idea was to make a mid-century cocktail, hoping to create a drink that rivaled the classic era.
He has traveled extensively, sipping champagne cocktails at the Ritz Hotel in Europe, Flame of Love Martini at Chasen's in Los Angeles, and Mama Leone's at Mama Leone's in Times Square with espresso infused with flamed orange peel oil.
So he put these elements together and created the Ritz, and isn't the cocktail the drink that brings all the good things together?
This glass of Liz can be seen as a variant of the French 75, Maraschino brings a different flavor, and the orange peel flame gives it a better visual effect.
Ritz Cocktail Ritz cocktail
formulation
0.75 ounces cognac
0.5 oz orange peel liqueur
0.25 oz. Black Cherry Liqueur
0.25 oz lemon juice
Champagne to the top
method
Place the first four ingredients in a shaker
Add ice shake and cool
Filter into a cold cocktail glass
Add champagne
Incense on the surface with orange peel
1988 Cosmopolitan Comenbodan/Metropolis
The Ritz cocktail was hugely popular among New York's cultural elite, while the Mets shined on popular TV shows. The perfect spokesperson for the Met is Carrie Bradshaw.
The drink was developed by Toby Cecchini, a bartender at Long Island Bar, who, though modest, merely said that he had mixed a glass of the same as the 1930 recipe, read more: Sex and the City – Cosmopolitan.
Originally, when Cecchini was making the Met, he didn't start a bartending career, just thought it was fun, and when his bartending became famous, he still had no intention of officially becoming a bartender.
Toby Cecchini later moved to New York to make a bartender her career, and as an aspiring writer, Ceccini found a job in a bar on the cover of a book — Odeon, which appeared on the cover of author Jay McInerney's "Bright Lights Big City."
Odeon's regular customers include stars like Madonna, and the Met has spread among the upper class. Cecchini later left Odeon to run a bar called Passerby, a legendary bar that had been in-house until it closed and was not known to many people.
After closing Passerby, it took Cecchini many years to reopen the long-closed Long Island Bar with his business partner at Cobble Hill, Brooklyn, in 2014, with cocktails returning and the people who created them returning.
When you order a Cosmo at the bar, it feels like you've been taken back 50 years by a time capsule.
1.5 oz citrus vodka
0.75 oz lime juice
0.75 oz
0.25 oz cranberry juice
Place all ingredients in a shaker
1992 Mojito Mojito
As the favorite cocktail of Americans in Cuba during the Prohibition period, Mojito disappeared completely after Castro took over Cuba. It wasn't until 1992, when San Francisco launched the craft cocktail movement, that bartender Paul Harrington brought Mojito back into the public eye.
Harrington's main business was architecture, but his attention to detail and quality made him a great bartender, with precise proportions and a well-thought-out look for every cup of bartending.
In 1998, the bartending book Cocktail: The Drinks Bible for the 21st Century was also published.
Harrington later left San Francisco to work at a restaurant in Emeryville called Townhouse. It was there that he created the modern classic, the Jasmine cocktail, a Pegu Club variant that replaced the traditional Angostura with a kimberly. Read more: The perfect grapefruit – Jasmine.
The secret of Harrington's success is that he knows how to greet clients and make them feel welcome. He prefers to talk to them, ask what they like, and concoct cocktails that suit them, rather than just giving customers a menu.
This level of service was rare and advanced at the time, so Harrington was invited by the legendary enrico's to run the bar there.
A few months after Enrico's bar opened, a couple was asking Harrington for a "summer drink." Harrington recalls the book Memories of the Cuban Kitchen, and was particularly impressed by two of the drinks: Hemingway Delgelie and Mojito.
So he liked to use fresh seasonal products, such as Hemingway's grapefruit and Mojito's mint, so Harrington made them two cups of mojito. The couple was actually reporters for the San Francisco Chronicle. A few days later, the San Francisco Chronicle reported on Harrington's bartending, and Enrico's bar was on fire.
But that wasn't necessarily a good thing for Harrington. He no longer had time to chat with customers, nor could he change their mood with bartending, so he could only make a mojito as soon as possible. He then left Enrico's and returned to Townhouse.
Although only 6 months on the job, Harrington's influence on San Francisco's artisanal cocktails lasted for more than a decade.
So much so that later, Chartreuse Swizzle creator Marcovaldo Dionysos and Kumquat Caipiroska creator David Nepove both followed Harrington's menu after taking over Enrico's bar, which also fully illustrates the respect Harrington has received among his peers.
Marcovaldo Dionysos
David Nepove
Enrico's bartenders have made San Francisco a cocktail city again, so many bartenders who don't work there also visit San Francisco to study.
As for Mojito, it gradually spread throughout the United States and the world, becoming a cultural phenomenon, and Bacardi invested a lot of advertising on this cocktail. Further reading: Drunk in Cuba – Mojito
While mixing fresh mint and lime is not a difficult task, Paul Harrington was the first to see its potential.
Rum In addition to the common Bacardi White and Havana 3 years, Banks 5 Island is also a good choice, if you travel to Cuba, remember to look for a bottle of Santoro rum, it is called "aguardiente", with a bright herbal flavor, is a very authentic Cuban sugarcane wine.
Mojito Mojito
2 ounces white rum
0.75 oz monosyrup
Mint leaves
soda water
Place 4-5 mint leaves on the bottom of the Collins glass
Press gently with a pounding stick
Add the lime juice, syrup and rum and stir quickly
Then add ice and fill up with soda
Stir again and add a small sprig of mint to garnish
1999 Apple Martini Apple Martini
Among the many fruity "tini" cocktails that emerged in the 1990s, the most famous was the Appletini.
Although Appletini was created long after the cocktail revival, it has the characteristics of a Dark Age cocktail, with interesting names, bright colors, and a sweet side.
According to the New York Times, "Apple Martini" was born in Los Angeles. Loren Dunsworth, owner of Lola's restaurant, was hosting a July 4 employee party when a frustrated dealer put a bottle of DeKuyper Apple Pucker on the bar.
Curious bartender Adam began blending Fort Deckard's apple liqueur with Ketel One vodka, so the wine was called Adam's Apple Martini at the time!
After Loren put it on the menu, the cocktail spread like a virus in Los Angeles.
In fact, as early as 1984, DeKuyper vigorously promoted its own "fruit" flavored liqueur, and the money at that time, Peachtree, relied on the cocktail city of fog Fuzzy Navel cocktail (peach juniper nuts + orange juice) to attract attention.
Later, the recipe for apple martinis changed, and even apple liqueurs were abandoned, and some people began to use a combination of bison grass vodka, honey, and apple juice, and others used Calvados and freshly squeezed apple juice to make it.
When a large number of "tini" crazes came, people scrambled to name drinks in triangular cups. The success of cocktails such as the Appletini proves that people will drink real cocktails again, and the change of cocktails is coming.
In addition to making the original DeKuyper version of Apple Martini, you can also try the improved recipe below.
The first is Calvados, which combines 20 different varieties of apples in a bottle with incredible flavor.
Next, because this is a variation of Martini that can be added partially to Mitrios, Dolin Blanc's herbal ingredients are light and therefore won't dominate, while the light sugars bring Calvados' fruity flavor to life.
The juice verjus extracted from unripe grapes can perfectly imitate the taste of sour apples. Finally, add some spirulina powder to give the drink an apple green color.
Apple martini Apple Martini
Original recipe
1.5 oz Kante One Vodka
0.5 oz Fort Deckard cider liqueur
0.25 oz lemon juice
Garnish with apple slices
Improved formulation
1 ounce vodka
1 ounce Calvados
1.25 oz. Apple Juice
0.25 oz. Mono syrup
Martini-style modified formula
2 oz Calvados
0.75 oz Dolin Blanc
0.25 oz verjus
1/2 tablespoon spirulina powder
Place all ingredients in a blender cup
Stir with ice until cool