So appropriate for a chilly friday evening, our blogpost today is on vintage bar wear. Scroll through for recipes, snapshots, and must-haves for a great vintage bar set up.
Gotta keep those cocktails cold somehow! A vintage Rival Ice-O-Matic will do the trick.
And where better to put all that crushed ice than into this awesome vintage Ice Bucket.
Cranberry Punch (about 15 servings)
1 bottle of gin (Tanqueray or Beefeater)
10 oz Cointreau or Grand Marnier
10 oz unsweetened cranberry juice
10 oz freshly squeezed orange juice
2 teaspoons of almond essence
1 bottle of dry sparkling wine (Gruet Brut, cava or prosecco)
Combine all ingredients, except for the sparkling wine, in a punch bowl. Stir together and store covered in the fridge for at least 2 hours. Once you’re ready to serve, stir the the punch again, then add the bubbly. Put an orange twist* into each cup and and ladle in the punch.
*Find a ripe, brightly-colored fresh orange with thick, firm skin. With a small knife (or a regular vegetable peeler), slice off a thin, ribbon-like peel, similar to what you’d get peeling a potato. Do this over each cup so the spray of orange oil lands in the cup. Twist the peel into a spiral to release even more oil and throw it in the cup.
Vintage Tom Collins
1 1/4 oz. Tanqueray London Dry
1 oz. lemon or lime juice
1 Teaspoon sweet & sour mix
1 Splash club soda
1 Slice orange
In a shaker half filled with ice cubes, add Tanqueray London Dry, lemon or lime juice, and sweet & sour mix.
Shake well. Strain into collins glass filled with ice. Add club soda and stir well. Garnish with maraschino cherry.
Vintage Beer Glasses.
Old Fashioned (Whiskey).
2 oz. Bourbon Whiskey
2 Dashes Angostura Bitters
1 Splash Water
1 Teaspoon Sugar
1 Maraschino Cherry
1 Orange Wedge
Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.
Vintage Shot Glasses.
1 oz. Bourbon
3/4 oz. Dry Vermouth
3/4 oz. Campari
Stir Ingredients with ice. Strain into small cocktail glass, sip in small doses until your tongue adjusts to the Campari.
Vintage Ceramic Figurine Whiskey Bottles.
1 1/2 oz. Brandy
1 Dash Angostura Bitters
3 oz. Ginger Ale
Add a few ice cubes into the glass. Pour the brandy (or bourbon) over the ice cubes. Top with ginger ale. Add a dash of bitters. Garnish with a lemon zest.
Vintage Mini Travel Bar. (Right hand compartment is for alcohol bottles.)