‘50’s Cocktail Hour

May 19, 2016

Expand your repertoire with these fresh takes on old-school drinks.

It was on a recent photo shoot in Palm Springs, California that we first discovered the drinks at ChiChi’s inside the Avalon Hotel (you might’ve spotted a few in this video). After just one sip (or three), we were sold. So we asked head barman Harrison Gerhardt to share his secrets so we could copy him at home. First, he shook up a Garden Cooler, made with basil leaves, cucumber, club soda, gin, lime juice and simple syrup. Next he mixed mandarin, aperol, grapefruit and lemon juices, agave syrup and champagne to make what’s called a Desert Jewel. Serve them in our tai tall cocktail glasses to really seal the deal.

Garden Cooler

Soda water
1.5 oz gin
1 oz lime juice
.75 oz simple syrup

Drop four basil leaves and cucumber wheels into a shaker, and add a splash of soda. Muddle vigorously. Add gin, lime juice, and simple syrup. Shake vigorously; pour over ice. Add another splash of soda and cucumber wheels for garnish.

Desert Jewel

1 oz mandarin
1 oz aperol
.75 oz grapefruit juice
.50 oz lemon juice
.50 oz agave syrup

Pour mandarin, aperol, juices, and syrup into a shaker. Shake vigorously; pour over ice. Top with your favorite champagne and lemon wheel as garnish.

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