20 1960s Cocktails You Absolutely Must Try For Irresistible Vintage Glamour Updated 05/2026

There is something undeniably magnetic about the 1960s. It was a decade of moon landings and miniskirts, of civil rights anthems and bold lipstick, of smoky supper clubs and the clinking of crystal glasses. And at the heart of every memorable gathering was a cocktail that told a story. Whether you are hosting a retro-themed dinner party, exploring classic mixology for the first time, or simply craving a drink with real personality and history, 1960s cocktails deliver something that modern trendy sips often cannot: pure, unapologetic glamour.

This article takes you on a lush journey through the most iconic drinks of the Swinging Sixties, complete with detailed recipes, sensory descriptions, and the cultural backstory that makes each glass so much more than just a drink. Get your shaker ready, darling. It is time to pour yourself a piece of history.

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The Decade That Drank With Style

The 1960s was not simply a decade; it was a cultural revolution poured into a glass. Cocktail culture was at an extraordinary peak during this era, shaped by an intoxicating blend of Hollywood glamour, Cold War anxiety, Tiki escapism, and a newly liberated social scene. Men and women both embraced the ritual of the cocktail hour with an enthusiasm that was as much about identity as it was about flavor.

One of the most fascinating transformations of this era was the dramatic rise of vodka as America’s spirit of choice. Historically, gin had dominated the clear-spirit category, but by the mid-1960s, vodka had officially overtaken it. Much of this shift can be attributed to the era’s most stylish fictional spy: James Bond. Six Bond films hit cinema screens during the decade alone, beginning with “Dr. No” in 1962, and Agent 007’s demand for his vodka martini “shaken, not stirred” gave the spirit an irresistible association with sophistication and danger. Despite Cold War anti-Russian sentiment, Americans could not resist.

The cocktail party itself became a cultural institution during this period. Homemakers and socialites alike hosted elaborate gatherings where the drinks were as carefully curated as the guest list. Television only amplified the trend. Shows that depicted 1960s corporate life revealed a world where a perfectly muddled Old Fashioned was as essential to one’s identity as a sharp suit or a well-placed witticism. The Old Fashioned, the Manhattan, and the Martini became shorthand for a certain kind of aspirational elegance.

But not everything was buttoned-up sophistication. The Tiki bar movement, which had been bubbling since the 1940s and 1950s, exploded in the 1960s with truly theatrical flair. When Hawaii officially became the 50th U.S. state in 1959, it sparked a nationwide obsession with tropical escapism. Tiki restaurants spread across America, decorated with palm fronds, glowing lanterns, and hand-carved wooden idols. Their menus offered rum-laden concoctions like the Mai Tai, the Zombie, and the Singapore Sling, served in elaborate ceramic mugs and garnished with orchids and tiny paper umbrellas. These drinks were not just cocktails; they were a full sensory experience and a passport to paradise.

The Mai Tai is a perfect example of how a single drink can capture an entire cultural mood. Credited to Victor “Trader Vic” Bergeron, who claimed to have created it in 1944 at his Oakland restaurant, the Mai Tai truly reached its peak popularity in the 1960s. Its fame was cemented when Elvis Presley sipped one on screen in the 1961 film “Blue Hawaii,” sending bars and home entertainers scrambling for rum, orgeat, and lime juice.

On the sweeter end of the spectrum, bartenders of the era were deliberately crafting drinks to welcome women into the cocktail conversation. Creamy, dessert-like concoctions such as the Grasshopper, the Brandy Alexander, and the White Russian became fashionable fixtures at dinner parties and nightclub menus. These drinks were smooth, indulgent, and approachable, and they introduced an entirely new dimension of flavor to the 1960s bar cart.

Films like “Breakfast at Tiffany’s” (1961) and “The Apartment” (1960) showcased the effortless glamour of cocktail culture on the silver screen, inspiring a generation of women to drink with the same elegance and self-possession as their on-screen heroines. The Martini, in particular, became a cinematic symbol of refinement and sharp wit.

Culturally, the 1960s cocktail scene was also shaped by the influence of the Rat Pack: Frank Sinatra, Dean Martin, Sammy Davis Jr., Peter Lawford, and Joey Bishop. This legendary group of entertainers made cocktail culture cool, sexy, and aspirational, drinking their way through Las Vegas showrooms and Hollywood parties with effortless style. Their association with Manhattans, Martinis, and Scotch whisky elevated these drinks to near-mythic status.

Today, interest in 1960s cocktails is experiencing a glorious revival. Modern mixologists are returning to these classic recipes, reimagining them with craft ingredients and contemporary technique while staying true to their vintage soul. They are not just drinks from the past; they are timeless expressions of a world that knew how to celebrate in style.

20 Best 1960s Cocktails List

Vodka Martini

Few drinks carry the mystique of a perfectly assembled Vodka Martini. Crystal-clear, ice-cold, and garnished with a plump olive or a curl of lemon peel, it looks as stunning in the glass as it tastes going down. This is the cocktail that a silver-screen spy made legendary, and it remains the ultimate symbol of effortless sophistication.

Ingredients:

• 2.5 oz premium vodka
• 0.5 oz dry vermouth
• Ice
• 2 to 3 green olives or a lemon twist, for garnish

Instructions:

• Step 1: Fill a mixing glass or shaker with ice.
• Step 2: Add the vodka and dry vermouth.
• Step 3: Stir gently for about 30 seconds (or shake vigorously if you prefer it Bond-style).
• Step 4: Strain into a chilled martini glass.
• Step 5: Garnish with green olives on a cocktail pick, or express a lemon twist over the glass and drop it in.

Serve this at any gathering where you want to set an immediate tone of glamour. The first sip is clean, bracing, and utterly confident.

Old Fashioned

The Old Fashioned is the Don Draper of cocktails: brooding, impossibly smooth, and deeply satisfying. A whiskey-forward drink built on simplicity, it rewards patience and precision in equal measure. Served in a heavy rocks glass over a large ice cube, it has the kind of presence that commands a room.

Ingredients:

• 2 oz bourbon or rye whiskey
• 1 sugar cube (or 0.5 oz simple syrup)
• 2 dashes Angostura bitters
• 1 splash of water
• Orange peel and a maraschino cherry, for garnish

Instructions:

• Step 1: Place the sugar cube in the bottom of a rocks glass and saturate it with bitters and a splash of water.
• Step 2: Muddle until the sugar is dissolved.
• Step 3: Add a large ice cube and pour the whiskey over it.
• Step 4: Stir gently for 20 to 30 seconds to chill and dilute slightly.
• Step 5: Express the orange peel over the glass, run it around the rim, and drop it in along with the cherry.

Amber, aromatic, and utterly indulgent, this is the cocktail to sip slowly on a Friday evening with good music playing softly in the background.

Manhattan

The Manhattan is sophistication in liquid form. Bold, boozy, and beautifully balanced between the warmth of whiskey and the gentle sweetness of vermouth, it is a cocktail that demands to be taken seriously. A single sip and you understand why New York named a drink after itself.

Ingredients:

• 2 oz rye or bourbon whiskey
• 1 oz sweet vermouth
• 2 dashes Angostura bitters
• Maraschino cherry or orange twist, for garnish

Instructions:

• Step 1: Combine whiskey, sweet vermouth, and bitters in a mixing glass filled with ice.
• Step 2: Stir for about 30 seconds until well-chilled.
• Step 3: Strain into a chilled coupe or martini glass.
• Step 4: Garnish with a maraschino cherry or an orange twist.

Deep ruby in color with a cherry floating like a jewel at the bottom, the Manhattan is the cocktail you order when you want the world to know you have excellent taste.

Mai Tai

The Mai Tai is pure tropical fantasy. Invented by Trader Vic Bergeron and beloved throughout the 1960s Tiki craze, it layers rum, citrus, almond syrup, and orange liqueur into something that feels like a vacation in a glass. Whether it appeared in Elvis movies or on the menu of every Tiki bar from California to New York, this drink captured the decade’s love affair with exotic escapism.

Ingredients:

• 1.5 oz aged rum
• 0.5 oz white rum
• 0.75 oz fresh lime juice
• 0.5 oz orange curacao
• 0.5 oz orgeat syrup (almond syrup)
• 0.25 oz simple syrup
• Mint sprig and a lime wheel, for garnish

Instructions:

• Step 1: Combine all ingredients in a cocktail shaker with crushed ice.
• Step 2: Shake lightly, just enough to blend and chill.
• Step 3: Pour everything (including the ice) into a double old fashioned glass or Tiki mug.
• Step 4: Garnish with a fresh mint sprig, a lime wheel, and if you are feeling theatrical, a tiny paper umbrella.

Golden and fragrant, with a balance of tart and sweet that keeps you reaching for more, the Mai Tai is the life of any party.

Harvey Wallbanger

The Harvey Wallbanger was born at the tail end of the 1960s and became the drink of the moment for anyone who wanted something fun, fruity, and effortlessly cool. The story goes that it was named after a surfer named Harvey who had a habit of bumping into walls after a few too many. The drink is a sunny, citrus-forward crowd-pleaser that requires almost no effort.

Ingredients:

• 1.5 oz vodka
• 3 oz fresh orange juice
• 0.5 oz Galliano liqueur
• Orange slice and a maraschino cherry, for garnish

Instructions:

• Step 1: Fill a highball glass with ice.
• Step 2: Pour the vodka over the ice, then add the orange juice and stir gently.
• Step 3: Float the Galliano on top by pouring it slowly over the back of a spoon so it rests on the surface.
• Step 4: Garnish with an orange slice and a cherry.

Bright orange with a golden sheen from the Galliano float, this drink looks like liquid sunshine and tastes just as warm.

Whiskey Sour

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The Whiskey Sour is one of those timeless drinks that somehow manages to be both classic and refreshing at the same time. It was a 1960s cocktail party staple, beloved for its foamy texture and its ability to balance tart lemon against the deep richness of bourbon. It is the kind of drink that is endlessly drinkable and never out of place.

Ingredients:

• 2 oz bourbon whiskey
• 0.75 oz fresh lemon juice
• 0.5 oz simple syrup
• 1 egg white (optional, for a silkier foam)
• Ice
• Orange slice and a maraschino cherry, for garnish

Instructions:

• Step 1: If using egg white, dry shake all ingredients (without ice) for 15 seconds to emulsify.
• Step 2: Add ice and shake vigorously for another 15 to 20 seconds.
• Step 3: Strain into a rocks glass over fresh ice.
• Step 4: Garnish with an orange slice and a cherry.

Pale golden with a gorgeous white foam crown, the Whiskey Sour is the cocktail equivalent of a perfect, sunny afternoon.

Gimlet

The Vodka Gimlet was Betty Draper’s signature drink in “Mad Men,” and for good reason. It is crisp, pale green, and refreshingly simple, with a tartness that cuts clean through the rich flavors of a 1960s dinner party spread. In the sixties, vodka had begun to replace gin in the classic Gimlet, making it lighter and even more approachable.

Ingredients:

• 2 oz vodka (or gin for the classic version)
• 0.75 oz fresh lime juice
• 0.5 oz simple syrup (or 0.75 oz Rose’s lime cordial for the traditional version)
• Ice
• Lime wheel, for garnish

Instructions:

• Step 1: Combine vodka, lime juice, and simple syrup in a cocktail shaker with ice.
• Step 2: Shake well until thoroughly chilled.
• Step 3: Strain into a chilled coupe or martini glass.
• Step 4: Garnish with a lime wheel perched on the rim.

Pearlescent and pale, with a bright lime aroma that hits you before the first sip, the Gimlet is elegance made effortless.

Bloody Mary

The Bloody Mary is one of the most theatrical cocktails in the 1960s repertoire: bold, savory, spicy, and almost outrageously garnished. Nicknamed the “hangover cure” (though science might debate that claim), it became the queen of Sunday brunch culture in the sixties and has never relinquished the crown.

Ingredients:

• 1.5 oz vodka
• 3 oz tomato juice
• 0.5 oz fresh lemon juice
• 3 dashes Worcestershire sauce
• 2 dashes Tabasco hot sauce
• 0.5 tsp fresh horseradish
• Pinch of celery salt and black pepper
• Ice
• Celery stalk, lemon wedge, and olives, for garnish

Instructions:

• Step 1: Combine all ingredients except ice and garnish in a shaker.
• Step 2: Roll the mixture (pour back and forth between the shaker and a glass) rather than shaking, to preserve texture.
• Step 3: Pour into a tall glass filled with ice.
• Step 4: Garnish generously with a celery stalk, lemon wedge, and any additional toppings you desire.

Deep crimson and unmistakably bold, the Bloody Mary is the cocktail that does not ask for permission to take up space.

Moscow Mule

The Moscow Mule is one of the 1960s drinks that has never really gone out of fashion, and for excellent reason. It is zesty, gingery, and refreshing in a way that feels both simple and sophisticated. The cocktail’s signature copper mug keeps it ice-cold, making it a pleasure to hold and to sip on warm evenings.

Ingredients:

• 1.5 oz vodka
• 0.5 oz fresh lime juice
• 4 oz ginger beer
• Ice
• Lime wheel and a fresh mint sprig, for garnish

Instructions:

• Step 1: Fill a copper mug (or a highball glass) with ice.
• Step 2: Pour the vodka and lime juice over the ice.
• Step 3: Top with ginger beer and stir gently to combine.
• Step 4: Garnish with a lime wheel and a sprig of fresh mint.

Pale and effervescent with a sharp ginger kick and a citrus finish, the Moscow Mule is the perfect balance of cool and lively.

Negroni

The Negroni is not for the faint of heart, and that is precisely why it is so loved. Equal parts gin, sweet vermouth, and Campari, it is bittersweet, complex, and boldly aromatic. It gained serious traction during the 1960s among those who wanted their cocktails to challenge and reward them in equal measure.

Ingredients:

• 1 oz gin
• 1 oz sweet vermouth
• 1 oz Campari
• Ice
• Orange peel, for garnish

Instructions:

• Step 1: Combine gin, sweet vermouth, and Campari in a mixing glass filled with ice.
• Step 2: Stir for 30 seconds until well-chilled.
• Step 3: Strain into a rocks glass over a large ice cube.
• Step 4: Express the orange peel over the glass, run it along the rim, and drop it in.

A stunning deep red-orange in the glass, the Negroni is brooding and beautiful, the kind of cocktail that makes you feel like the most interesting person in the room.

Sidecar

The Sidecar is one of those classic 1960s cocktails that hits a near-perfect note of elegance and simplicity. Made with cognac, orange liqueur, and lemon juice, it delivers a silky balance of tart and sweet that feels genuinely indulgent. Originally dating back to the 1920s, it found renewed popularity in the sixties among those who appreciated drinks with a little French flair.

Ingredients:

• 1.5 oz cognac
• 0.75 oz Cointreau or triple sec
• 0.75 oz fresh lemon juice
• Sugar, for the rim
• Lemon twist, for garnish

Instructions:

• Step 1: Rub a lemon wedge around the rim of a chilled coupe glass and dip it into sugar to coat.
• Step 2: Combine cognac, Cointreau, and lemon juice in a cocktail shaker with ice.
• Step 3: Shake vigorously for 15 seconds until thoroughly chilled.
• Step 4: Strain into the prepared glass and garnish with a lemon twist.

Pale golden with a sparkling sugared rim, the Sidecar is quintessentially chic. It is the cocktail equivalent of a silk blouse and pearls.

Daiquiri

The Classic Daiquiri is lighter and more refined than its frozen, fruity descendants. In the 1960s, it was especially popular as a summer drink: bright, tart, and impeccably clean in flavor. Ernest Hemingway famously adored the Daiquiri in Havana, and the Cuban spirit of the drink made it all the more appealing during this era of exotic influences.

Ingredients:

• 2 oz white rum
• 0.75 oz fresh lime juice
• 0.5 oz simple syrup
• Ice
• Lime wheel, for garnish

Instructions:

• Step 1: Combine rum, lime juice, and simple syrup in a cocktail shaker with ice.
• Step 2: Shake vigorously for 15 seconds until very cold.
• Step 3: Strain into a chilled coupe glass.
• Step 4: Garnish with a thin lime wheel balanced on the rim.

Clear and shimmering with a pale citrus glow, the Daiquiri is deceptively simple and endlessly satisfying. Perfect for warm summer evenings.

Grasshopper

The Grasshopper is an icon of 1960s dessert cocktail culture: minty, creamy, and radiantly green. Bartenders of the era crafted it specifically to be approachable and delightful for women who wanted something indulgent rather than spirit-forward. It tastes exactly like a chocolate mint cookie melted into cream, and there is absolutely nothing wrong with that.

Ingredients:

• 1 oz green creme de menthe
• 1 oz white creme de cacao
• 1 oz heavy cream
• Ice
• Fresh mint sprig or chocolate shavings, for garnish

Instructions:

• Step 1: Combine creme de menthe, creme de cacao, and heavy cream in a cocktail shaker with ice.
• Step 2: Shake vigorously until well-chilled and frothy.
• Step 3: Strain into a chilled coupe or martini glass.
• Step 4: Garnish with a sprig of fresh mint or a sprinkle of chocolate shavings.

Luminously green and silky smooth, the Grasshopper is a showstopper at any dessert table. Serve it after dinner as a sweet, grown-up treat.

Singapore Sling

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The Singapore Sling experienced a magnificent resurgence in the 1960s, when jet-setting became fashionable and anything with an exotic name commanded immediate intrigue. Originally crafted at the Raffles Hotel in Singapore by bartender Ngiam Tong Boon in the early 1900s, the drink became a glamorous staple for those who considered themselves citizens of the world.

Ingredients:

• 1.5 oz gin
• 0.5 oz cherry brandy or cherry liqueur (such as Heering)
• 0.25 oz Cointreau
• 0.25 oz Benedictine
• 2 oz fresh pineapple juice
• 0.5 oz fresh lime juice
• 1 dash Angostura bitters
• Club soda, to top
• Pineapple slice and maraschino cherry, for garnish

Instructions:

• Step 1: Combine gin, cherry brandy, Cointreau, Benedictine, pineapple juice, lime juice, and bitters in a shaker with ice.
• Step 2: Shake well and strain into a tall Collins glass filled with ice.
• Step 3: Top with a splash of club soda.
• Step 4: Garnish with a pineapple slice and a maraschino cherry.

Blush-pink and tropical, garnished like a tropical postcard, the Singapore Sling is as glamorous as the destination it was named after.

Tequila Sunrise

The Tequila Sunrise was finding its groove in the late 1960s, building a devoted following that would carry it into mainstream icon status in the following decade. The Rolling Stones reportedly loved this drink during their 1972 tour, and The Eagles immortalized it in song. In the sixties version, the layered visual of orange and red was as much a part of the appeal as the sweet, citrusy flavor.

Ingredients:

• 2 oz tequila
• 4 oz fresh orange juice
• 0.5 oz grenadine
• Ice
• Orange slice and a maraschino cherry, for garnish

Instructions:

• Step 1: Fill a tall glass with ice and pour the tequila over it.
• Step 2: Add the orange juice and stir briefly.
• Step 3: Slowly pour the grenadine down the inside of the glass or over the back of a spoon so it sinks to the bottom and creates a gradient effect.
• Step 4: Do not stir. Garnish with an orange slice and a cherry.

Breathtakingly beautiful in the glass, the Tequila Sunrise transitions from deep red at the base to bright tangerine at the top. It is as much a visual experience as a taste sensation.

Rusty Nail

The Rusty Nail is the cocktail for those evenings when you want something warming, smoky, and deeply satisfying. A proud Scotch-lover’s drink, it pairs blended Scotch whisky with Drambuie, a Scottish liqueur made with honey, herbs, and aged whisky, for a result that is complex, honeyed, and utterly comforting. It gained its dedicated following in the 1960s lounge bar scene.

Ingredients:

• 1.5 oz Scotch whisky
• 0.75 oz Drambuie
• Ice
• Lemon twist, for garnish

Instructions:

• Step 1: Fill a rocks glass with ice.
• Step 2: Pour the Scotch whisky over the ice.
• Step 3: Add the Drambuie and stir gently for about 20 seconds.
• Step 4: Garnish with a lemon twist.

Burnished amber in the glass, the Rusty Nail is a slow sipper that rewards patience. The honey notes bloom as the ice melts slightly, making every sip better than the last.

Brandy Alexander

The Brandy Alexander was the 1960s after-dinner cocktail of choice for women who wanted something luxuriously sweet and smooth. Made with brandy, creme de cacao, and heavy cream, it is rich, velvety, and just boozy enough to feel grown-up. A dusting of fresh nutmeg on top elevates it into something truly special.

Ingredients:

• 1 oz brandy or cognac
• 1 oz dark creme de cacao
• 1 oz heavy cream
• Ice
• Freshly grated nutmeg, for garnish

Instructions:

• Step 1: Combine brandy, creme de cacao, and heavy cream in a cocktail shaker with ice.
• Step 2: Shake vigorously until frothy and well-chilled.
• Step 3: Strain into a chilled coupe or cocktail glass.
• Step 4: Grate a little fresh nutmeg generously over the top.

Pale ivory with a warm nutmeg crown, the Brandy Alexander is the cocktail equivalent of a cashmere blanket: luxurious, comforting, and impossible to put down.

White Russian

There is something joyfully decadent about a White Russian. Vodka, coffee liqueur, and heavy cream come together in a drink that is simultaneously boozy and dessert-like, bold and creamy. It was a 1960s phenomenon that survived Cold War tensions and went on to inspire loyal devotees for decades.

Ingredients:

• 1.5 oz vodka
• 1 oz coffee liqueur (such as Kahlua)
• 1 oz heavy cream
• Ice

Instructions:

• Step 1: Fill a rocks glass with ice.
• Step 2: Pour the vodka and coffee liqueur over the ice and stir gently to combine.
• Step 3: Slowly pour the heavy cream over the back of a spoon so it floats on top, creating a two-tone effect.
• Step 4: Serve without stirring to preserve the beautiful layers.

Dark espresso brown at the base with a creamy white layer drifting on top, the White Russian is as beautiful as it is indulgent. Sip it slowly and let the layers mix together naturally.

Salty Dog

The Salty Dog emerged from the simpler Greyhound cocktail and found its moment in the 1960s when salty, savory flavors started making their way into drinks culture. The salted rim changes everything, transforming the bright bitterness of grapefruit juice into something complex, layered, and deeply refreshing.

Ingredients:

• 1.5 oz vodka (or gin for the classic version)
• 4 oz fresh grapefruit juice
• Coarse salt, for the rim
• Ice
• Grapefruit slice, for garnish

Instructions:

• Step 1: Rub a grapefruit wedge around the rim of a highball glass and dip it into coarse salt.
• Step 2: Fill the glass with ice.
• Step 3: Pour the vodka over the ice, then add the grapefruit juice.
• Step 4: Stir gently and garnish with a grapefruit slice.

Pale blush-gold with a frosty salted rim, the Salty Dog is the cocktail that surprises everyone who tries it. Its combination of bitter, tart, and salty is utterly addictive.

Mint Julep

The Mint Julep is a drink steeped in Southern elegance and an almost theatrical ritual of preparation. Though it long predates the 1960s, it was a beloved feature of the era’s cocktail party menus and a fixture at horse racing events. Served in a silver or pewter cup that frosts beautifully on the outside, it is as much a ceremony as it is a cocktail.

Ingredients:

• 2.5 oz bourbon whiskey
• 0.5 oz simple syrup
• 8 to 10 fresh mint leaves, plus more for garnish
• Crushed ice
• A powdered sugar sprinkle (optional), for garnish

Instructions:

• Step 1: Place the mint leaves and simple syrup in the bottom of a julep cup or rocks glass.
• Step 2: Gently muddle the mint just enough to release its oils; do not shred the leaves.
• Step 3: Fill the cup with crushed ice, packing it in tightly.
• Step 4: Pour the bourbon over the ice and stir until the outside of the cup becomes frosty.
• Step 5: Top with additional crushed ice and garnish generously with a bouquet of fresh mint.

Icy, fragrant, and impossibly elegant, the Mint Julep is a drink that demands to be savored slowly. The aroma of fresh mint rises with every sip, making it an unforgettable sensory experience.

Conclusion

The 1960s cocktails are more than just vintage recipes. They are windows into a decade that dared to be bold, beautiful, and unapologetically indulgent. From the sleek sophistication of a Vodka Martini to the tropical escapism of a Mai Tai, from the creamy decadence of a Grasshopper to the warming complexity of a Rusty Nail, these drinks tell stories of an era that understood the art of celebration.

What makes these cocktails so enduringly appealing is the way they balance simplicity with personality. Each one can be crafted at home with a modest collection of bottles and a genuine love of the craft. And each one rewards you not just with flavor, but with the feeling of being connected to something larger: a cultural moment, a cinematic memory, a shared sense of glamour that time has only deepened.

Whether you are stirring up a Manhattan for a dinner party, shaking a Whiskey Sour on a Saturday afternoon, or sipping a Brandy Alexander as the perfect nightcap, you are participating in a tradition that has proven, decade after decade, that great cocktails never truly go out of style.

So pull out your vintage glassware, cue up a Sinatra record, and raise a glass to the most stylish decade in cocktail history. Cheers, darling.

Sources: https://chesbrewco.com
Category: Cocktails