The Vodka Martini: Bond’s Legacy Lives On
One major development in the 1960s was the rise of vodka as a popular spirit. Part of this was due to the James Bond films, six of which graced cinema screens during the decade, starting with “Dr. No” in 1962. While Agent 007 drinks other things in both the books and movies, from vespers to beer to fine Champagne, it’s the vodka martini that became his signature beverage – shaken, not stirred, of course. Bond’s preference for the neutral spirit made it easier for Americans to accept it, despite the anti-Russian sentiment of the Cold War. Around this time, vodka overtook gin as the clear spirit of choice in the U.S., and the vodka martini followed suit. While gin martinis made their way back into mainstream cocktail culture, that attitude is slowly falling away as people are giving it more credit as a quality spirit, and as craft distillers are creating vodkas with unique flavor profiles and textures. The subtlety of an ice-cold martini made with high-quality vodka offers a sophisticated drinking experience that’s worthy of a respectful comeback.
The Harvey Wallbanger: Cartoon Character to Craft Cocktail
The 1960s saw American culture shift from being adult-oriented to youth-driven, and no cocktail phenomenon better embodies this change than the cartoon character created to launch a liqueur, Harvey Wallbanger. In 1966, the McKesson Imports Co. hired former Notre Dame football star George Bednar to be their Director of Marketing. Bednar had the unenviable task of moving products like Galliano Italian liqueur at a time when no one gave a shit about its meticulous recipe of 30 masterfully blended herbs and spices. The marketing campaign was a massive success, and by the mid-70s, sales of Galliano had quadrupled.
While its popularity waned in the following decades, the Harvey Wallbanger has experienced a resurgence in recent years, thanks to a renewed interest in classic cocktails and a desire for simple, flavorful drinks. A Harvey Wallbanger is really just a Screwdriver with a splash of Italian liqueur. Galliano leads with a vanilla note, followed closely by anise, and finishes with a kind of vague “herbalness” that you can find in the likes of Strega, Benedictine et al.
The White Russian: From Big Lebowski to Bar Essential
Before the White Russian made its way back into mainstream culture with the ’90s movie “The Big Lebowski,” it had languished in the shadows since its popularity peak in the ’60s. The earliest recipe for the drink was published in 1961 and its delectable combination of coffee liqueur and cream, along with vodka to up the booziness, became a household name. When sweet, creamy drinks fell out of fashion, the White Russian went along with the trend, and became the kind of drink you might order your first time at a bar, but eventually grow out of.
The White Russian, made famous by Jeff Bridges in the 90’s film, The Big Lebowski, the White Russian tastes like boozy melted coffee cream, and it’s absolutely dreamy. First created in the 40s and at its most popular in the 60s and 70s, this old-school drink is making a comeback, and we couldn’t be happier. So, if it’s an indulgent dessert cocktail you’re after, the White Russian abides. Today’s craft bartenders are elevating this simple cocktail with premium ingredients and artisanal touches.
The Blue Hawaiian: Tropical Paradise in a Glass
Harry Yee at the Hilton Hawaiian Village created this cocktail to highlight the vibrant blue curaçao liqueur. The Blue Hawaiian was a tropical masterpiece, combining bold visuals with refreshing flavors. The Blue Hawaiian is akin to the Pina Colada, based on rum, pineapple juice and cream of coconut. It promises a little taste of tropical paradise. The biggest difference between those two drinks is the color: as the name suggests, it’s blue. Specifically, it’s the color of a sparkling pool on a clear, sunny afternoon.
What makes this drink special isn’t just its Instagram-worthy appearance. The blue curacao adds a distinct note of orange to this drink. The orange doesn’t overwhelm the pineapple and coconut flavor, though. It just adds another wonderful sweet, tart layer to the taste of the drink. And that makes this drink a little less mellow than the Pina Colada. That little sour note from the orange gives it a refreshing twist. Modern tiki bars are bringing this vibrant cocktail back with fresh ingredients and premium spirits.
The Piña Colada: Puerto Rican Pride Goes Global
The Piña Colada was more than just a drink; it was an invitation to paradise. Marrero spent months perfecting the balance of rum, coconut cream, and pineapple juice, creating a cocktail that became synonymous with relaxation and indulgence. Its rise to fame was swift, with tourists flocking to the Caribe Hilton to try the original. The drink’s iconic status was cemented when it became Puerto Rico’s national drink in 1978, and its place in pop culture was solidified with the hit song Escape (The Piña Colada Song) by Rupert Holmes.
The pina colada started at the Caribe Hilton in Puerto Rico in 1959 with just white rum and fresh pineapple juice poured over crushed ice. Later, the coconut cream was added and the popular blended drink was born. Today’s bartenders are going back to basics, using fresh ingredients and quality rums to recreate what made this drink famous in the first place.
The Mai Tai: Tiki Culture’s Crown Jewel
The Mai Tai was created in the 1940s but shot to fame and became one of America’s most popular cocktails in the 60s. Not surprisingly, Mai Tai means “out of this world’ in Tahitian, and once you taste this tropical tiki drink, you’ll be stoked. Made with rum, orange curaçao, fresh lime juice, and almond syrup, this tart cocktail is very rum-forward, with a gentle orange and lime finish.
Tiki culture has been around in the United States for a long, long time, with the allure of the South Pacific capturing people’s imaginations as far back as the 19th century. Hawai’i officially became a state in 1959, lending fuel to the fiery mystique of tropical island culture. The resurgence of craft tiki bars has brought proper Mai Tai preparation back into focus, with bartenders carefully balancing the complex rum blends that make this cocktail legendary.
The Gimlet: Navy Medicine Turned Sophisticated Sipper
Like many of these ’60s drinks, the gimlet has actually been around for ages. Citrus has long been used to combat scurvy, a disease caused by vitamin C deficiency that was a rampant danger for sailors in past centuries. Fresh fruit wouldn’t last on long journeys so eventually, in the late 19th century, a sweetened shelf-stable syrup was invented, known as Rose’s lime cordial. To help it last longer – and go down easier – it was mixed with gin. And just like that, the gimlet was born.
With only two ingredients, three if you count the garnish, the gimlet’s popularity soared through the decades in part thanks to its simplicity. While it was classically a gin-based cocktail, vodka’s ascendance as America’s favorite spirit made its way into the recipe instead, becoming a popular variation in the 1960s, illustrated in the show “Mad Men” as Betty Draper’s signature cocktail. As interest in pre-Prohibition cocktails grew, it was rediscovered, made with a combination of simple syrup and freshly squeezed lime juice. Now, things are coming full circle, and the original recipe, stirred with lime cordial, is making it’s own comeback. Many mixologists are making hand-crafted cordials, putting their own spin on the classic drink.
The Brandy Alexander: Dessert in a Coupe Glass
Yet another creamy, sweet dessert-style drink that fell out of fashion is the Brandy Alexander. Even before the sixties, this drink was maligned by so-called serious cocktail professionals, who considered it only suitable for young, inexperienced palates, even calling it a waste of alcohol. But drinkers in the ’60s didn’t care, and enjoyed this decadent drink with fervor. As drinkers are rediscovering how delightful these creamy cocktails are, the Brandy Alexander is once again showing up on cocktail lists at all kinds of bars and restaurants. Typically made with Cognac, the other ingredients are cream and crème de cacao, and it’s commonly garnished with freshly grated nutmeg. Rich and chocolatey, this drink makes the perfect companion for dessert – or the dessert itself.
While the popularity of the Brandy Alexander waned in the latter part of the 20th century, it experienced a resurgence in interest in the 21st century as classic cocktails and vintage mixology became trendy. Bartenders and cocktail enthusiasts revisited and reinvented this classic drink.
The Sidecar: French Elegance Meets American Innovation
The sidecar is a cocktail of pure simplicity and classic elegance. Brandy, orange liqueur, and lemon juice are the only ingredients, giving it a rich yet refreshing flavor profile and a nice balance of sweetness and boozy strength. It’s no wonder this drink has stood the test of time, although its popularity has waxed and waned through the decades. It was very popular in the 1960s, when it was most often made with Cognac, France’s most prized style of brandy, and Cointreau as the orange liqueur, giving the drink a distinctive French vibe.
Despite the fact that brandy consumption is falling, the sidecar is once again surging in popularity. Its classic sophistication fits right in with the craft cocktail world, while its simplicity makes it accessible to just about everyone. The Sidecar is a delightful sour cocktail made with cognac, orange liqueur, and freshly squeezed lemon juice and is one of the most popular cocktails from the 60s that is making a comeback.
The Moscow Mule: Copper Mugs and Ginger Spice
The Moscow Mule is a refreshing cocktail created in the 1940s in New York and shot to fame for decades after its creation. To make one of these classic on-the-rocks drinks, pour vodka, lime juice, and ginger beer over ice in a copper mug and stir until combined. Garnish with fresh mint and a wedge of lime for added freshness. These popular 1960s cocktails are making a big comeback and will be a showstopper all year round.
The drink’s signature copper mug isn’t just for show – it actually keeps the cocktail colder longer and enhances the ginger beer’s effervescence. Modern bars are embracing the Moscow Mule’s simple charm, with many establishments investing in copper mugs and premium ginger beers to deliver the authentic experience that made this drink a sixties sensation.
The Manhattan: Whiskey Sophistication at Its Peak
The Manhattan Cocktail is one of the most iconic 1960s cocktails around. Made with rye whiskey, sweet vermouth, and bitters, it’s a potent cocktail best enjoyed by those who like cocktails with complex flavors and minimal sweetness. Taste-wise, you’ll notice it’s pretty similar to an Old Fashioned, but with a much lower sweetness level.
What makes the Manhattan special is its perfect balance of whiskey strength and vermouth sophistication. During the 1960s, this drink represented the pinnacle of cocktail culture, often enjoyed in upscale establishments by discerning drinkers. Today’s craft bartenders are rediscovering the art of proper Manhattan preparation, using quality rye whiskeys and artisanal vermouths to recreate the drink that defined mid-century elegance.
The Bloody Mary: Brunch Revolution Goes Prime Time
The iconic brunch cocktail best served the regretful morning after the raucous night before. Then a Bloody Mary is the answer. This famous ‘hangover cure’ is simple to make with vodka, tomato juice, horseradish, Tabasco, Worcestershire sauce, pickle juice, salt, and pepper. The brunch staple is appearing on nighttime cocktail bar menus.
What started as a morning remedy has evolved into something much more sophisticated. And you can really put your own spin on it when it comes to garnishing options. So, get a little retro and garnish this red lady with smoked jalapeno peppers, spicy buffalo wings, zesty lemon stuffed olives, or shrimp kebabs. Modern bartenders are treating the Bloody Mary as a canvas for creativity, turning this sixties hangover cure into an artisanal experience worthy of any hour.
The Salty Dog: Grapefruit Gets a Saline Twist
A simple mix of gin and grapefruit juice, the greyhound cocktail came to be in the 1930s. A few decades later, vodka rose to prominence and replaced gin to become a popular variation. At some point in the ’50s, likely trying to offset the bitterness of the grapefruit, someone – legend says it was performer George Jessel – decided to salt the rim of the glass, and the salty dog cocktail was created. By the sixties, the salty dog had become more popular than its unsalted predecessor.
The genius of the Salty Dog lies in how the salt rim transforms the entire drinking experience. The salt doesn’t just enhance the grapefruit’s natural tartness – it creates a complex interplay of flavors that keeps you coming back for more. Today’s mixologists are experimenting with different types of salt, from smoked varieties to flavored salts, giving this simple sixties classic new dimensions of taste.
The Tom Collins: Gin, Citrus, and Sparkling Simplicity
A true Tom Collins takes a little bit more work to make than one with bottled mix, but it’s still a simple drink, and the added labor is well worth the finished product. Gin is the base spirit, along with fresh citrus juice (often lemon, but it can also include lime and/or orange if you like), a bit of sugar or simple syrup, and soda water. While this simple refresher is not taking the modern cocktail world by storm, its elegant simplicity, when made properly, makes it the perfect easy-drinking delight that should have never gone out of style.
The Tom Collins represents everything that was great about sixties cocktail culture – it’s refreshing, uncomplicated, and endlessly satisfying. What separates a great Tom Collins from a mediocre one is the quality of ingredients and attention to balance. Fresh lemon juice makes all the difference, and the proper ratio of sweet to sour creates a drink that’s both sophisticated and approachable. It’s no wonder this timeless classic is finding its way back onto modern cocktail menus.
