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Hello, Roaring Twenties! Leonardo DiCaprio in The Great Gatsby (2012)

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Recipes

From the Golden Age of Cocktails

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At your next Facetime happy hour, why not channel the glam partygoers of Cecil Beaton and his bohemian artist crew known as the Bright Young Things? They were the Who's Who of the freewheeling Twenties and Thirties, a.k.a. the Golden Age of Cocktails. They knew how to have fun and an upcoming new book, Cecil Beaton's Cocktail Book, brings all their glorious libations straight to your home. With expert recipes by Denis Broci, head barman at London's renown five-star Claridge’s Hotel—which doubled as HQ for the BYT—you can step back into that fabulous, glittering world… one delicious drink at a time.

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Recipes

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Southside Fizz

2 oz Plymouth Gin
5/6 oz lemon juice
1/2 oz sugar syrup
6 mint leaves
Soda water top-up

Shake all ingredients, pour into a highball glass and top up with soda water. Garnish with fresh mint leaves.

Fun fact: This was first created at the Southside Sportsman's Club in Long Island, New York, at the end of the 19th Century.

Between the Sheets

2/3 oz Havana Club Especial
1 oz Rémy Martin VSOP
2/3 oz Cointreau
2/3 oz lemon juice
1/6 oz sugar syrup

Shake ingredients and fine strain into a frozen martini glass. Garnish with lemon twist.

The Fumoir Bar at Claridge's

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Ward Eight

1 2/3 oz Maker's Mark
5/6 oz lemon juice
5/6 oz orange juice
1/6 oz Grenadine
1/3 oz chilled water

Shake all ingredients and fine strain into a frozen martini glass.

Fun fact: This one's named after a voting district in Boston.

Gibson
3 1/3 oz Plymouth Gin or Ketel One Vodka (straight from the freezer)
3 sprays of dry vermouth

Spray vermouth on a frozen martini glass and add spirit. Garnish with three cocktail onions.

Fun fact: Tradition dictates an uneven number of onions to garnish for the avoidance of bad luck, though no such limits are placed on the number of drinks.

A lowball cocktail from Fumoir Bar

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Bee's Knees

1 2/3 oz Plymouth Gin
2/3 oz lemon juice
1/2 oz honey syrup

Shake and fine strain into a frozen coupette glass. Garnish with lemon disc.

Fun fact: This Prohibition-era cocktail uses honey rather than sugar syrup, elevating the nectar and leaves the tippler buzzing.

The Verdant (Non-Alcoholic)

3 1/3 oz apple juice
1/2 oz smoked agave nectar
1 sprig of fresh parsley
5/6 lemon juice
Quarter of an avocado

Place everything in the blender and blitz it with crushed ice, pour it in a frozen old-fashioned glass and garnish with grated nutmeg.

Pro tip: Serve with crystallized root ginger, creating an ever-changing drink experience.

Claridge’s master mixologist, Denis Broci

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