Apologies for the odd angle. #green #feather #juliet cap #1950s #midcentury #madmen
Grey day. #winterblues
On our recent travels, we came across this handy little reference book “compiled and edited by Calvert Distillers Company” in 1960:
Since the holidays are upon us, we thought we ‘d post some excerpts so you can party circa 1960 this year, armed with authenticity and a potential woody wagon full of booze.
For starters, Calvert suggests the following amounts of whiskey to have on hand. Keep in mind, this isjust for whiskey!
No. of guests
No. of drinks pre-dinner
8 to 12 (one fifth)
12 to 18 (two fifths)
16 to 24 (two fifths)
24 to 36 (three fifths)
No. of drinks for a party
12 to 16 (two fifths)
18 to 24 (two fifths)
24 to 32 (two fifths)
36 to 48 (three fifths)
And so on and so forth. Basically, if you had a dinner in 1960, you could expect people to have 2-3 whiskey drinks each beforehand. For a party, everyone gets 3-4. Their recommended cocktails contain only 1.5 ounces of whiskey, but if we’ve learned anything from Mad Men, that seems like more of a serving at a sixties staff meeting.
Adore this green smoky eye and deep berry lip - we know what we’re wearing to the next holiday party!
Choices, choices. Which one would you pick? Pink and caramel or go for gold? #missalbright #missalbrightshoes #helpmechoose #pickone #shoes #oxfords #brogues #menswear #style #fashion #vintagelife #vintagestyle #vintagefashion #vintageinspired #1940s
Our holiday party season topic today addresses the inevitable situation of what to order when there is no cocktail menu. It can happen at any event: a house party, a cash bar, or at a restaurant that simply has not yet jumped on the craft cocktail bandwagon. Worse yet, you may encounter a menu of sweet martinis armed only with flavored vodkas. Tragedy! This situation can be debilitating for those who depend on a drinks list.
Therefore, we keep this quick and handy list of grown-up drinks in our back pockets. They are simple enough for any green (or overwhelmed) bartender to make, and they should satisfy picky imbibers in a pickle. And if you are an inexperienced cocktail drinker, these will pass you off as otherwise.
1 part gin
1/2 to 1 part Rose’s lime juice.
Shake well, strain into a martini glass.
We like our gimlets with gin, not vodka: so much so that we’re sort of offended at having to specify that. We also think a gimlet should only contain gin and Rose’s lime juice. There is no substitute for Rose’s lime juice.
Our Tip: The clean and balanced flavor of Beefeater a tasty gimlet doth make. It is often the house gin at a fine restaurant or bar, so ask. Best shaken and served in a chilled martini glass with the thinnest lip possible. Really.
Whiskey Sour, taken from Calvert’s Party Encyclopedia
1.5 oz. of whiskey
Juice of half a lemon
1/2 teaspoon sugar
Sweet, tart, and the caramel goodness of whiskey - what’s not to like? If you normally go for rum and coke, upgrade to this.
Our Tip: When making this ourselves, we go for more of the wicked stuff: two ounces of whiskey and simple syrup instead of sugar, which really is simple to make. Please. No mix.
2 parts Whiskey
1 part sweet vermouth
1 dash bitters
Stir well with ice. Strain into cocktail glass.
This is a common classic that we see too often served with sweet bourbon watered down on the rocks and a cherry languishing in the bottom.
Our Tip: Choose a rye whiskey (which is not the same as Canadian) to render it a little drier and less sweet. Skip the cherry and ask for it straight up.
Whiskey on the Rocks
No explanation needed!
Our Tip: Whiskey is the only ingredient, so don’t skimp on the maker. If you don’t have an experienced palette for whiskey, start with a lighter, smoother Canadian blend such as Crown Royal. If you still feel wince-y, try it with a twist of lemon, but served neat or chilled in a lowball.
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Does this not look like #annehathaway?