Vintage Cocktails Recipe

1. Chill glass

Place a martini glass in the freezer for a few minutes or fill it with ice water while you prepare the drink.

2. Add 2.5 oz gin and 0.5 oz dry vermouth to a mixing glass filled with ice (about 1 cup).

3. Stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted — stirring preserves clarity and a silky texture.

4. Discard ice/water from the chilled glass and strain the mixture into the glass using a julep or fine strainer.

5. Express a lemon twist over the drink to release oils, run the peel around the rim, and drop it in as garnish.

6. Place a sugar cube in an old-fashioned glass; add 2 dashes angostura bitters and ~1 tsp water. If using simple syrup, add 1 tsp syrup and bitters.

7. Muddle the sugar, bitters and water until the sugar dissolves and a paste forms.

8. Add 2 oz bourbon or rye and stir briefly to combine with the sugar mixture.

9. Add one large ice cube and stir gently for 20–30 seconds to chill and slightly dilute.

10. Express the orange peel over the glass to release oils, wipe the rim with the peel, and drop it in as garnish.

11. Fill a mixing glass with ice (about 1 cup).

12. Add 2 oz rye whiskey, 1 oz sweet vermouth, and 2 dashes angostura bitters to the mixing glass.

13. Stir for 20–30 seconds until well chilled and slightly diluted.

14. Strain into a chilled coupe or martini glass.

15. Garnish with a cocktail cherry; optionally add a light lemon twist for aroma.

16. Add 1 oz gin, 1 oz Campari and 1 oz sweet vermouth into a mixing glass filled with ice (or build directly in an old-fashioned glass over a large ice cube).

17. Stir for about 20–30 seconds until well chilled and slightly diluted (or gently roll if built in the serving glass).

18. Strain into an old-fashioned glass over a large ice cube if stirred in a mixing glass, or leave as built.

19. Express an orange peel over the drink, rub the rim with the peel, and drop it in as garnish.

20. If you want a sugar rim, rub a lemon wedge around the edge of a chilled coupe and dip the rim in superfine sugar; set aside.

21. Add 1.5 oz cognac, 0.75 oz orange liqueur and 0.75 oz fresh lemon juice to a shaker filled with ice (about 1 cup).

22. Shake vigorously for 15–20 seconds until well chilled and slightly frothy.

23. Double-strain into the prepared chilled coupe to remove ice shards and foam for a clean presentation.

24. Garnish with a lemon twist or orange peel expressed over the drink.