’20’s-Era Tipples to Ring in the Decade

Bars and restaurants are celebrating 1920’s style this New Years Eve! A natural theme as we enter that storied decade once again. It’s also an easy and fun party to host yourself. So put on that headband, turn up the jazz and offer a few of the ’20’s-era tipples below!

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During Prohibition, bathtub gin was all the rage so no surprise, that gin drinks took center stage. Find six fantastic gin recipes below, including Natty Gal fave, the French 75. No worries if gin isn’t your thing – I’ve got a couple Jazz Age recipes that incorporate other alcohols too! Pick a couple of these cocktails as theme drinks for the night then wrap-thing up with one of the dessert selections!

’20’s-Era Tipples: Gin Drinks

Bees Knees

• 8 ounces gin
• 4 ounces lemon juice
• 4 ounces Honey Simple Syrup (recipe below)
• Lemon peel for garnish

Honey Simple Syrup: In a small saucepan over medium heat the honey and 1/2 cup water until incorporated and dissolved. Cool to room temperature before using.  Yields 1 cup.

Vigorously shake the gin, simple syrup and lemon juice over ice, and strain into a chilled cocktail glass. Garnish with lemon peel.

French 75

• 1 1/2 ounces gin
• 3/4 ounce fresh lemon juice
• 1/2 ounce simple syrup (recipe below)
• 1 cup ice cubes
• 2 ounces dry sparkling wine, chilled
• Lemon peel for garnish

Simple Syrup: Mixing equal parts sugar and water over medium heat until sugar is fully dissolved. Cool to room temperature before using.

In a cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake for 20 seconds. Strain into chilled Champagne glass and top with sparkling wine. Garnish drink with a lemon twist and serve immediately.

Royal Hawaiian

Originally called a Princess Kaiulani, this drink became known as a Royal Hawaiian in the 1950’s. It’s one of the few tiki classics that doesn’t use rum.

• 1/2 ounce fresh lemon juice
• 1 1/2 ounces dry gin
• 1 to 2 ounces pineapple juice
• 1/4 ounces Torani almond orgeat syrup
• 1 drop grenadine (optional)
• ice cubes

Place all ingredients in a cocktail shaker, giving a few good, hard shakes to create a foamy froth. Strain into a chilled cocktail/martini glass, and serve.

Gin Rickey

• cracked ice
• 1.5 ounces dry gin
• 1 lime, juiced
• 1/2 teaspoon superfine sugar
• seltzer water
• 1 slice lime

Fill a highball glass 3/4 full with ice. Pour in gin, lime juice, and sugar. Stir, and fill remainder of the glass with seltzer water. Garnish with a lime slice.

Southside Fizz

• 7 fresh mint leaves
• 2 ounces dry gin
• 1 ounce freshly squeezed lemon juice
• 1/2 ounce simple syrup
• soda water

Muddle mint in the base of a cocktail shaker to slightly bruise. Add gin, lemon juice, simple syrup and ice. Strain into a highball glass and top with soda.

The Last Word

• 3/4 ounce gin
• 3/4 ounce fresh-squeezed lime juice
• 3/4 ounce maraschino liqueur
• 3/4 ounce green Chartreuse

Combine ingredients in a cocktail shaker. Fill with ice, and shake briskly for 10 seconds. Strain into a chilled cocktail glass.

’20’s-Era Tipples: Gin-Free Cocktails

Sidecar

• 2 ounces cognac, Armagnac or bourbon
• 1 ounce Cointreau orange liqueur
• 3/4 ounce freshly squeezed lemon juice
• Lemon or orange peel for garnish

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass. Garnish with a twist of lemon or orange.

Mary Pickford

• 2 ounces light rum
• 2 ounces pineapple juice
• 1 teaspoon grenadine
• Maraschino or cocktail cherries for garnish

In a cocktail shaker filled with ice cubes, pour the rum, pineapple juice, and grenadine. Shake well. Strain into a chilled cocktail glass and garnish with a cherry.

’20’s-Era Tipples: Dessert Drinks

Grasshopper

This classic dessert cocktail was invented at Tujague’s Restaurant in New Orleans in the early 1920. For notes on New Orleans, view this post!

• 3/4 ounce creme de menthe
• 3/4 ounce white creme de cacao
• 1/4 ounce heavy cream
• 1 cup ice

Combine creme de menthe, creme de cacao, cream, and ice in a cocktail shaker. Cover and shake until chilled then strain into chilled cocktail glass.

Brandy Alexander

• 1 ounce brandy
• 1 ounce crème de cacao
• 1 ounce heavy cream
•  Nutmeg

Shake brandy, crème de cacao and cream with ice. Strain into a coupe. Grate a little nutmeg on top.

Have a fantastic New Year’s, friends. I’ll catch you in the 20’s!