Above: Publicity still from the AMC television show Mad Men. Photo AMC / Lionsgate Television
The dry bar was once a given fixture in the more sociable homes of the 1950’s and 1960’s. Any man or woman worth his or her salt knew how to make the perfect martini, Tom Collins, or Manhattan. And for the perfect drink, an equally perfect place from which to serve them was requisite. Whether the bar was a simple Danish teak arragement or one of the many over-the-top Italian ‘temples’ the home bar had its place. So today we’ll take a look at some MCM bars – while most are from unknown designers, and a few from well-known designers, all are fabulous!
Just some of the many home bars that were available from the 1950's to the 1970's. Click on image for full view. Classic MCM drink recipes below the gallery.
And here’s a few classic Mid Century Cocktails!
Martini
Everyone has their own preferences, but around 75ml gin with 25ml white vermouth, stirred with ice then strained into a chilled cocktail glass, is a good place to start. Garnish with lemon or an olive, if you like it dirty.
Manhattan
Stir 60ml whiskey with 30ml red vermouth and 2 dashes Angostura bitters in a shaker with ice. Strain into a chilled cocktail glass and add a Maraschino cherry (with a little of the syrup from the jar, if you prefer a sweeter drink).
Mai Tai
Shake 40ml white rum with 20ml dark rum, 15ml orange curaćao, 15ml almond (orgeat) syrup and 10ml fresh lime juice, with ice. Strain into highball glass. Garnish with pineapple, mint leaves and lime peel. Serve with a straw.
Old Fashioned
In an Old Fashioned glass, muddle an orange slice, Maraschino cherry, a teaspoon of sugar, a few drops of Angostura bitters and a little water, until the fruits’ flavour is released and the sugar dissolved. Fill the glass with ice cubes and pour over 60ml bourbon or rye whisky.
Brandy Alexander
Shake 30 ml brandy, 30ml dark creme de cacao liqueur and 20ml single cream with ice. Strain into a chilled cocktail glass. Garnish with a sprinkling of nutmeg.
Tom Collins
Take a tall straight-sided glass and fill with ice and lemon slices, then add, 15ml sugar syrup (sugar dissolved in hot water will do), 25ml gin, 15ml freshly squeezed lemon juice, and 100ml soda water – pour the soda slowly so as not to kill the effervescence. Stir slowly to mix everything together and serve with a straw, add a cherry for full effect.
Whiskey Sour
Shake 45ml whiskey with 30ml lemon juice, a dash of egg white and 15ml sugar syrup (this can be bought or made by dissolving 2 parts sugar to 1 part water over heat, then allowing to cool), with ice. Strain into an ice-filled glass.
Mint Julep
Mix a teaspoon of sugar (you can adjust to taste) with a splash of water in a highball glass or pewter cup until dissolved. Add a handful of mint leaves (around 10) and gently bruise with a muddler or wooden spoon. Fill the glass with crushed ice, then pour in 60-90ml of bourbon, depending on the size of your glass. Stir, top up the glass with more crushed ice, and garnish with a few more mint leaves.
Gimlet
Shake 60ml gin with 15ml Rose’s lime juice with ice, strain into a chilled cocktail glass. Garnish with a lime wedge.
Sidecar
Shake 60 ml cognac with 30ml triple sec and 30ml lemon juice with ice. Strain into a chilled, sugar-rimmed cocktail glass.
Being a Paul Evans fan, I would have to opt for the City Scape bar, but they all are fabulous. Great collection of some of the best mid century bars out there.