When cocktail drinks first appeared in the early 1700s, bartending technology has been advancing. In the late 1880s, bartenders such as the traditional Craftsmanship of Mimés developed Martini and Manhattan, taking cocktails to new heights.
But by the 1940s, cocktails were made in ways that ran counter to the principles of the classic era, cocktails were being blended faster and easier, and "preservatives" and "natural spices" did not affect the enthusiasm of bartenders.
In this case, the time to make a classic bartend appears slightly longer, and people seem to prefer to get drunk. In discotheques of the 1970s, alcohol was just a drink to drink with a Coke. No one will line up for an elaborate cocktail.
Drinking habits in the middle of the century stifled the creativity of bartenders, and pre-Prohibition cocktails always struck a balance between sweet and bitter or sour, but in the Dark Ages sweetness was the selling point of drinks such as Belarus and Long Island iced tea, and the cocktails of this period were relatively decadent.
(Looking at the current domestic network of internet celebrity cocktails with this perspective, we have been at least 40 years away from the world's most cutting-edge bartending technology.)
1961 White Russian White Russia
In the first thirty years of white Russia, when the United States experienced the Great Depression and two of the world's most destructive wars, people needed a bottle of milk to be comforted and a little wine to relieve their pain.
Although the glass of wine has been created for nearly 30 years, it was not until the publication of Diner's Club Drink Book in 1961 that Black Russia and White Russia had official names.
Black Russia is said to have been born in 1949, and Belgian bartender Gustave Tops created this dark cocktail at the Metropolitan Hotel in Brussels in honor of perle Mesta, then U.S. ambassador to Luxembourg.
Adding cream to black Russia becomes white Russia. Russian vodka and Mexican coffee wine in White Russia give it a different exotic flavor, and this simple way of blending also opened the door to the Dark Ages of cocktails.
What really made the white Russian cocktail famous was the black humor film "Murder Green Toe" produced by the Coen brothers, in which the protagonist, The Governor, can be called the most famous cocktail spokesperson in the movie. Welcome to the dark ages of cocktails.
White Russian White Russia
formulation
1.5 oz vodka
1 ounce coffee liqueur
1 oz cream
method
Place all ingredients in a rock cup with ice
Just tune it straight
1969 Harvey Wallbanger Harvey crashes into a wall
In the 1960s, the export of American culture shifted from adult to youth, and the cocktail phenomenon that best reflected this change was the cartoon character Harvey Wallbanger created to promote his own liqueur.
In 1966, McKesson Imports Co. Hired former Notre Dame soccer star George Bednar as marketing director. His task was to sell galliano galliano, the company's Italian liqueur.
So Bednar hired graphic designer Bill Young to create a cartoon character named Harvey Wallbanger to promote Gallianuri.
The poster's Harvey Wallbanger, dressed in flip-flops, messy hair and a sluggish expression, exemplifies the rugged drinking habits of the period, and although it looks like from today's perspective, the advertising effect at the time exceeded everyone's expectations, and by the mid-70s, Galliano's sales quadrupled.
This also made Harvey Wallbanger the most popular cocktail of the 1970s, and although it declined in the 1980s, its profound impact was to change the way alcohol was marketed.
Spirits companies realized that they didn't have to stick to the quality of the drink and the traditional clichés, and that stories could be made up in their entirety and playfully embellished. For example, Captain Morgan looks more like a party organizer than a real pirate.
Regarding the recipe, Harvey Wallbanger is actually a screwdriver with Gallianu. Galliano begins with a vanilla flavor, followed by fennel and ends with a vague herbal flavor that you can also try replacing with Stregga or Benedictine.
Harvey Wallbanger Harvey hit the wall
Original recipe
1 ounce vodka
0.5 oz Gallianuli
6 oz orange juice
Place all ingredients in a rock cup with ice
1971 Frozen Margarita Frost Margaret
When Italians began to import the American taste of the meses, it was only a matter of time before the bartenders mixed the sweets with the whiskies. Just like Manhattan, it is inevitable that Margaret will become a new classic in the blender.
Mariano Martinez, a 26-year-old Dallas youth, opened his first restaurant in his hometown, and his father's Margaret recipe was so popular that the bartenders were too busy to keep them busy.
Martinez tried to take shortcuts, but it affected the taste and caused the drinker to be dissatisfied. Until one day he went to 7-11 for coffee and found the Slurpee® machine.
He bought a similar used blender to produce the Frost version of Margaret, an innovation that not only saved his restaurant, but also allowed him to open 5 more restaurants.
It's worth mentioning that the person who created the Slurpee® machine was also a troubled restaurateur, Omar Knedlik, who first threw soda water into the refrigerator and accidentally discovered that he had made a popular smoothie drink, then invented a smoothie machine, and in 1965, 7-11 patented the machine and developed his own brand. With its nationwide reach, smoothie drinks are being promoted across the United States.
Some cocktails have fueled culture, such as Sherry Cobbler in the 1890s, Cosmo (Cosmo) in the 1990s, and others that are by-products of culture, such as this Frozen Margarita. Knednik and Martinez didn't mean to create a cultural phenomenon, they just happened to spot trends in the future.
The recipe for frozen margaritas is not fixed. It's not so much a recipe as it is a preparation method. The recipe below was created by another restaurateur, Julio Bermejo.
Frozen Margarita Frost Margaret
Recipe for 4 servings
8 ounces 100% blue tequila
8 ounces freshly squeezed lime juice
4 ounces Jundu
4 oz 1:1 single syrup
4 cups ice
Place all ingredients in a blender
Blend until smooth
Pour into 4 cocktail glasses
Garnish with lime flakes
1972 Long Island Ice Tea Long Island Iced Tea
While drunkenness has been part of cocktail culture since the days of Spruce Beer and Hot Todi, the Dark Ages embraced it with unprecedented openness. Everyone knows that if you want to get drunk quickly, you drink Long Island.
For people who drink cocktails regularly, it's a drink disguised as single. For occasional cocktail drinkers, this is a must-have to drink to enter the world of cocktails, and although it is strong, it tastes better than they think, because most of the drinks born in the Dark Ages are unbalanced, and the drinks of the time are a little sweeter.
During the Dark Ages period, most of the remaining ones were large factories with very ordinary flavors due to prohibition that shut down small distilleries, but in Long Island Iced Tea, four underage spirits were used and did not need to be too strong.
While we often used fresh juice during the cocktail revival of the 2000s, concentrated juice was still available in bars during the days of "faster, cheaper, and easier" postwar America.
In the 70s, it was realized that concentrated lemon juice made of sugar and citric acid had a much longer shelf life than fresh lemons, coupled with the fact that the mass-produced spirits of the time were not so delicious in the first place, concentrated lemon juice was not only more common than fresh citrus, it could also mask the taste of spirits, so Long Island Iced Tea with four spirits and concentrated lemon juice was born.
And Long Island iced tea is more than one invention, and now mostly uses the Bob version in New York, extended reading: bedtime story - Long island ice tea .
Long Island Ice Tea Long Island Iced Tea
0.5 oz white rum
0.5 oz gin
0.5 oz tequila
0.5 oz vodka
0.25 oz Cointreau
0.5 oz lime juice
0.5 oz 2:1 single syrup
0.75 oz. Coca-Cola
Place all ingredients in a Collins cup with ice
Stir gently
Garnish with lemon and cherry
Tequila Sunrise sunrise in 1972
While cocktails are always visible in pop music, few cocktails are favored by two legendary rock bands, and Tequila Sunrise does.
The success of Tequila Sunrise is not because of how sophisticated the material is, it's just that it's easy to make, as well as Grenfell's good voice.
The version of the drink that Frey mentioned is actually the second generation version of Agave Sunrise. The first generation came from Arizona in the 1930s, and the original recipe brought a sour taste with lime juice, blackcurrant liqueur for sweetness, soda bubbles, and while it was a better drink than the 70s version, it didn't look like a real sunrise.
Bartenders are like archaeologists who find something ancient and then find a way to integrate it into contemporary culture.
The name Agave Sunrise is fantastic, so bartender Bobby Lozoff noticed that since the pomegranate syrup is heavier than orange juice, if it is not stirred, it will sink to the bottom of the glass, visually perfect.
No one appreciates the visuals more than a rock star, so when Lozoff served the Rolling Stones' Mick Jagger a tequila sunrise at the Trident Bar in Sausalito, Jagger fell in love with the drink and asked for the recipe. The Rolling Stones also named the tour Cocaine and Tequila Sunrise Tour.
Lozoff is no stranger to rock 'n' roll (Trident is owned by The Kingston Trio), and 30 years later Lozoff says that initially Jagger asked him for a margarita, but Lozoff's version of Sunrise has become a favorite among Trident customers.
He asked Jagger if he would like to try a fresh drink, and Agave Sunrise became the Rolling Stones' preferred cocktail.
Now, if Jagger had ordered this wine a year ago, he would have gotten a 1930 version, but in that age of speed and convenience, Lozoff knew that the faster he served the drink, the more he would be paid, and in his words, any unnecessary ingredients in the cocktails of this period were eliminated, measured by visual, not taste.
Eagle's "Tequila Sunrise" isn't about drinks, it's about the numbness of the world, and in 1973, when singing the song, Glevere replaced the lyrics with a lyric: "It's another tequila sunrise, I don't know if I'm growing up or lying." Extended reading: Rock star - tequila sunrise.
For bartenders, it seems like a good summary of the Dark Ages. At the end of this article, we are about to usher in a revival of the cocktail of the new century.
Tequila Sunrise Agave sunrise
1.5 oz tequila
3 oz orange juice
0.5 oz red pomegranate syrup
Place all the agave and orange juice in a corinth cup with ice and stir well
Pour the pomegranate syrup into the bottom of the drink