From seasoned New York City bartender Natalie Jacob, founder of the blog Arsenic Lace, comes timeless cocktail recipes from the ’40s, ’50s and ’60s, revamped with delightful contemporary flourishes. These unique recipes perfect midcentury and tiki-bar classics, while sprinkling in Natalie’s cutting-edge twists to create heavenly cocktails that marry new and nostalgic flavours.
Whether you’re new to bartending, a seasoned professional or simply looking to tap into that swanky midcentury aesthetic, Natalie’s easy instructions and fresh ideas are the perfect guide to your mixology journey.
Strawberry Champagne Bowler
This is a go-to for summer parties because it’s really easy to throw together and is an absolute crowd-pleaser. Who doesn’t love strawberries and Champagne? No one, I hope, because it is possibly one of the best flavour combinations ever. I would suggest using a dry white wine, such as a chardonnay or a sauvignon blanc. I adapted this very simple yet delicious Champagne punch from the circa-1941 Here’s How, by W. C. Whitfield.
Makes 12 servings
8 oz (237 g) strawberries, hulled and sliced
2 tbsp (25 g) sugar
2 oz (60 ml) cognac
2 (1-L) bottles white wine
2 (1-L) bottles Champagne
In a punch bowl, crush the strawberries into the sugar by using a muddler and then pour in the cognac and 8 ounces (237 ml) of the white wine; let this stand for about 1 hour. When ready to serve, add a large block of ice and then pour in the remainder of the white wine and both bottles of Champagne. Stir and serve.
Bartender’s tip: Other fresh fruit that is in season may be used in place of the strawberries.
Recipe reprinted with permission from Page Street Publishing.