8 Vintage Cocktails

The endless, new-fangled drink trends are enough to make your head spin even before you’ve taken a sip. But instead of being overwhelmed, go with a classic cocktail that has stood the test of time and taste. Or better yet, make your own and transport yourself to an era past whenever nostalgia hits.

This concoction gets a fizzy boost from sparkling Italian wine. Fill a Collins glass with ice, then add 2 1/2 ounces Aperol, 4 ounces Prosecco and top with club soda, says Travis Nass, of the Hermosa Inn's Last Drop Bar in Paradise Valley, Ariz. Garnish with a lemon twist. “The Aperol Spritz was created shortly after Aperol hit the market in 1919 and quickly became a favorite in Italy,” Nass says. “It’s light and refreshing, and its relatively low alcohol content makes it something you can enjoy all day.”

Bring a little bit of Rio de Janeiro to your backyard with this crisp favorite. Cut half a lime into four wedges and muddle with a teaspoon of turbinado sugar in a mixing tin, Nass explains. Add 1/2 ounce of turbinado syrup—2 parts sugar and 1 part water—2 ounces Cachaca and ice. Shake and strain into a glass full of ice. “This is one of the most refreshing beverages out there,” he says. “But be careful. Even though it’s super refreshing, it is almost all booze.”

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The grand dame of vintage cocktails, the martini has probably endured the most variations and adaptations of all its classic adult beverage counterparts. While the name also applies to those made with vodka, the truly authentic martini consists of just 5 parts gin and 1 part vermouth stirred with ice until well chilled. Strain the mixture into a chilled martini glass and garnish with an olive or twist.

Pretty to look at, this berry-inspired concoction is sure to be a conversation piece. Shake 1 1/2 ounces gin (Nass prefers CapRock gin) and 3/4 ounce each simple syrup, lime juice and Mazzenez creme de muire with ice, Nass says. Strain into a Collins glass full of ice and garnish with two blackberries. “The floral notes in CapRock are an excellent complement to the berry flavors in the creme de muire,” Nass adds.

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Why reserve this summery drink, one of the oldest cocktails on record, for Derby watching only? Nass suggests also trying this bourbon-based beverage with brandy. Start by lightly muddling 10 fresh mint leaves with 1/2 ounce simple syrup. Add 2 ounces bourbon, stir in ice and strain into an old-fashioned glass or julep tin filled with crushed ice. Garnish with a big mint sprig. “Anyone who says brown spirits can’t be refreshing has obviously never had a julep,” Nass says.

Thanks to the hit TV series Mad Men, this classic cocktail has been revived by a new generation. Begin by soaking a sugar cube in four dashes of angostura bitters in an old-fashioned glass and adding a splash of water. Muddle the mixture until the sugar is dissolved, then add an orange slice and a maraschino cherry and muddle lightly. Fill the glass with ice and add 2 ounces whiskey. Stir until well combined and top with a splash of soda water.

A different take on the traditional Tom Collins, this appeals to vodka fans or anyone who scrunches their nose at the mention of gin. To a shaker, add 1 1/2 ounces vodka and 3/4 ounce each simple syrup and lemon juice, and ice, Nass explains. Shake well and strain into an ice-filled Collins glass. Top with club soda and garnish with a lemon wedge. “It tastes like a more refreshing lemon drop.”

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A creative departure from the typical whiskey-based classic, this one capitalizes on the sweeter profile offered by bourbon. In an ice-filled mixing glass, combine 2 ounces bourbon, an ounce of sweet vermouth and two dashes angostura bitters and stir for 20 seconds, says Richie Moe, bartender and co-owner of Citizen Public House in Scottsdale, Ariz. Strain into a martini glass and garnish with a marasca cherry and orange peel. “This is an easy go-to for mom,” Moe says. “She can even sneak in a little maple syrup.”