Roaring 20s Cocktails
Does anyone else hear about the 1920s and wish they could experience the over the top decadence of that decade? When I think of the 1920s, I always picture one of the big parties at Gatsby’s house with towers of overflowing Champagne glasses, cocktails in every hand, men in tuxedos and women in flapper dresses. So when the calendar flipped to 2020 and I saw that there was a Roaring 20s Cocktail Class in Chicago I was the first in line to sign up.
The class took place at Summer House Santa Monica and the staff dressed up in, you guessed it, tuxedos and flapper dresses. Bobby Joe Rinaldo, the Beverage Director, led us through how to make three classic roaring 20s cocktails. We each got to make (and drink) every cocktail and we even got a set of bar tools to take home. It was a great night and I have a feeling many bars across the country will be doing similar classes.
Even if you can’t find a local class to attend, you can easily enjoy these roaring 20s cocktails at home. Click the buttons below to jump immediately to each recipe or take a read through the whole post and learn a bit more about the history of each roaring 20s cocktail and the finer points of how to make it.
Vieux Carré
This is the first cocktail we made, and it was by far my favorite, so much so that I ran out to buy the ingredients I didn’t have on hand so I could make it at home.
The Vieux Carré (pronounced VOO-kar-A) was first made in New Orleans at the Hotel Monteleone’s Carousel Bar. The easiest way to think of it is perhaps a New Orleans spin on a Manhattan. It has all three classic Manhattan ingredients (rye, sweet vermouth, Angostura bitters) and it adds three additional ingredients (cognac, Benedictine, Peychaud’s bitters) that pay homage to New Orleans’ French influence.
The rye and cognac bring booze and a bit of sweetness. The sweet vermouth adds more sweetness, which is cut with the inclusion of two bitters, and the Benedictine brings a final touch of sweetness plus herbaceousness. (The hubby and I were curious and tried the Benedictine by itself. Our reaction is that it tastes like Christmas.) The result is a deliciously smooth and boozy drink that is best sipped slowly.
I will admit the classic version of the drink is a bit too sweet for my palate, which is why I cut back on the sweet vermouth (¾ oz instead of the full 1 oz the classic version calls for). If you prefer a sweeter drink make it the original way, but if you like a little less sweetness, try it as I’ve written it out below. The other modification we tried was having it up instead of on the rocks. I liked it this way because there was no ice to dilute the drink over time. I did keep it written the classic way but give it a try up if you want a version that won’t dilute as you sip.
My final note is on garnish. I’ve seen it garnished with a cherry in some places and with a lemon twist in others. I do recommend the lemon twist version. The fresh citrus notes take the drink up a notch. I noticed most people in the class weren’t familiar with how to expel a lemon, so I’ll quickly walk you through it here.
- The first way is to use a peeler to get a nice chunk of lemon peel (think an inch by two inches) and then to hold the peel over the drink (skin side facing the drink, rind side facing you) and give it a quick squeeze. You should see a mist and smell the citrus. You can even run the skin side around the rim of the drink before you drop the lemon peel in for some extra citrus notes.
- The second way is to use the fancy zester that came with your bar set and create an actual lemon twist. You’ll use the zester to create a long, thin piece of lemon peel. You’ll then hold the peel over the drink and twist it in a corkscrew pattern. (This act of twisting releases the oils, so no separate squeezing is necessary.) Then you drop the twist into the drink.
Vieux Carré
A New Orlean's spin on a Manhattan that is smooth, boozy, and best sipped slowly.
Servings: 1 │ Glass: Rocks glass │ Garnish: Lemon twist │ Ice: One large cube
Ingredients
- 1 oz rye
- 1 oz cognac
- ¾ oz sweet vermouth
- Bar spoon of Benedictine
- 2 dashes Angostura bitters
- 2 dashes Peychaud’s bitters
Instructions
- Add ingredients and ice to mixing glass.
- Stir until cocktail is cold.
- Strain into rocks glass filled with ice (preferably one large cube).
- Expel lemon twist over drink and add as garnish.
Corpse Reviver No. 2
This roaring 20s cocktail was too sweet for me so I didn’t drink much of it, but if you like a sweeter cocktail this would be right up your alley.
There are actually several Corpse Reviver cocktails, hence why this one is No. 2. The original use for this cocktail family was to have in the morning as a hangover cure. Per The Gentleman’s Table Guide they are “to be taken before 11:00 am, or whenever steam and energy are needed”. I don’t think you want to drink something this sweet as a hangover cure … but if it sounds good to you give that a try. Or simply enjoy as your evening cocktail.
Note that I’ve read several other write ups of this drink that call it well-balanced and refreshing, so don’t let my comments on sweetness deter you. I’ve discovered that I can only stomach very small amounts of orange liqueur (triple sec/Cointreau/Grand Marnier/etc.) before a drink gets too sweet for my taste. However, orange liqueur is a very common drink addition that many people enjoy.
Corpse Reviver No. 2
A drink that got its start as a morning hangover cure, but is better enjoyed while relaxing later in the day.
Servings: 1 │ Glass: Coupe │ Garnish: Orange peel
Ingredients
- ¾ oz lemon juice
- ¾ oz orange liqueur
- ¾ oz gin
- ¾ oz Cocchi Americano
- 1 dash absinthe
Instructions
- Shake all ingredients with ice, strain into a chilled glass and garnish.
Summer House Smash
This roaring 20s cocktail was simply listed as ‘Smash’, but I’ve gone ahead and dubbed it ‘Summer House Smash’ because based on the research I’ve done Summer House makes it a unique way, with what I’ll call an Italian twist. I can’t seem to find any other versions that call for amaro and Aperol (both Italian), which is a bit of a shame because I quite enjoyed how this cocktail came out.
The original Whiskey Smash was created by famed bartender Jerry Thomas in 1862 and is a mix between a whiskey sour and a mint julep. (It has 4 ingredients: mint, lemon, simple syrup, and whiskey.) Over time bartenders started varying the whiskey for other spirits to make the cocktail palatable for those who dislike whiskey. The Summer House version uses rum, but I made mine with rye since that’s my spirit of choice. I tried both versions since my husband made the recipe as written, and it was good with rum but if you like whiskey I’d make it with whiskey.
And do include the Averna amaro and Aperol. They add beautiful color and a good balance of sweet and bitter notes to the drink. If you wanted even stronger bitter notes you could swap Campari for the Aperol, which is what I’ll likely try the next time I make the drink.
As one final note, this drink does call for crushed ice. Bars keep crushed ice on hand, but I certainly don’t. The crushed ice is pretty for this cocktail but not integral to the function, so I’d use regular ice cubes instead of buying crushed ice at the store, unless you’re making a lot of these for a party and want the full look. Speaking of which, these would be an excellent drink to serve alongside your Mint Juleps on Derby Day.
Summer House Smash
This version starts as a cross between a whiskey sour and a mint julep and adds an Italian twist.
Servings: 1 │ Glass: Rocks glass │ Garnish: Mint spring │ Ice: Crushed
Ingredients
- 8 mint leaves
- ½ of a lemon (cut into 4 wedges)
- ½ oz simple syrup
- 1 oz rum (or rye)
- 1 oz Averna amaro
- ½ oz Aperol
Instructions
- Thoroughly muddle mint, lemon and simple syrup.
- Add remaining ingredients and ice.
- Shake well to incorporate.
- Strain into rocks glass filled with crushed ice.
- Garnish with a mint sprig.
Did you try any of these and find a new favorite cocktail? Do you have a favorite roaring 20s cocktail? Let me know in the comments below.