Gone are the days of super sweet, cloying, sugar-fueled cocktail concoctions. The new generation of drinkers enjoys a refreshing throw-back to a bygone era. Drinks like the Manhattan, Sazerac and Pisco Sour never completely disappeared from menus, but they did see a steady decline in the mid to late 20th century. In the last few years, bartenders have began to take a look at some of the old drinks, specifically prohibition era cocktails. Classic cocktails are gaining in popularity every day and Dallas’ Midnight Rambler is the perfect place to imbibe one.
Opened in October, Midnight Rambler is the newest cocktail destination in Dallas, a city not particularly known for mixed drinks. Chad Solomon and Christy Pope opened this cocktail Mecca in Dallas’ Joule building. Formerly of New York City’s Cuffs & Buttons, Solomon and Pope created a menu that features classic cocktails with a contemporary twist. The exterior is illuminated by a simple neon “cocktails” sign, but the drinks themselves are anything but. “The re-emergence of classic cocktails is built on reclaiming a lost American culinary art form, and the appreciation of flavorful spirits with minimal modifying ingredients,” says Solomon.
Why are people so fascinated with prohibition era cocktails?
1870-1920 is referred to as the Golden Age of cocktail history, because this is when the drink foundations and most classic drinks that we know today were created. “The Scofflaw nature of speakeasy culture during prohibition is fascinating to think about, but unfortunately there wasn’t that much in the way of great cocktail making or consumption happening,” says Solomon. At this time, Americans primarily drank straight spirits. The highest level of sophisticated mixing consisted of the addition of orange juice to gin and calling it an Orange Blossom. “The few classics that were created during the prohibition era, came about by some of the best American bartenders that went to Europe, Harry Craddock & Harry MacElhone to name a few, who ended up creating a couple of notable drinks- Monkey Gland and White Lady, in London & Paris.”
When exactly did this trend begin?
The starting point for the modern cocktail revolution can be traced back to 1986, when Joe Baum hired Dale Degroff to create a 19th century style cocktail program for his restaurant, Aurora. “Dale would go on to head up the bar at the Rainbow Room, and later mentor Audrey Saunders, and be a benevolent mentor & champion to countless younger bartenders, including myself & my partner Christy Pope.”
What are some classic cocktails that are making a comeback?
“So many have now come back into vogue, that there are too many to list, but here are some prime examples- Old Fashioned, Sazerac, Manhattan, Gin Martini, Pisco Sour, Ramos Gin Fizz, French 75, Daiquiri, Mai Tai, Mint Julep, Vieux Carre, Negroni, Dark & Stormy, and the Last Word.”
What are some classic ingredients that are making a comeback?
“Fresh ingredients and freshly squeezed juices are essential. Bitters of all kinds are now abundant again. Absinthe, Rye Whiskey, Over-proof Cognac, Applejack, Maraschino Liqueur, Monastic Liqueurs like Chartreuse & Benedictine, Pisco, and Creme de Violette.”
