Behind the nutty sweetness of the original, the Godfather reveals that smoky, briny scotch is the perfect foil for amaretto liqueur. But, since falling out of favor a couple of decades ago, the classic cocktail has been largely shunned by the bartending community. It enjoyed some fervent fandom in the ‘70s, when it rose to fame alongside its namesake movie, The Godfather. Because disco never died it just needed some shaking up.Įssentially a variation on an Old Fashioned, the Godfather is made with equal parts Scotch whisky and amaretto liqueur. Now in 2018, bartenders are following in Morgenthaler’s footsteps and resurrecting a slew of “shitty ‘70s drinks.” From once saccharine scotch-tails like the Godfather and the Rusty Nail, to the violently green Midori Sour, here are five cocktails you can expect to see more of in the next year. America, it seemed, was primed and ready for a return of (improved) disco drinks. Jamie Boudreau at Canon, in Seattle, Washington, made his with Cognac and homemade Chartreuse ice cream (it’s still on the menu sans the Chartreuse ice cream). The Happiest Hour soon followed with a variation made with pandan, a Southeast Asian leaf traditionally used to flavor desserts and give them a natural, bright green hue. At Bar Sardine, Brian Bartels created a Grasshopper with almond milk and black pepper. “We’re doing '70s shitty drinks.” Four years later, Morgenthaler’s Grasshopper is still on the menu and one of the bar’s best selling cocktails.Īround that same time, bartenders in New York were debuting their own versions of the creamy classic. “The bar owners wanted to do Prohibition era, speakeasy drinks. Then, in 2014, bartender and author Jeffrey Morgenthaler put a Grasshopper on the menu at Pépé le Moko in Portland, Oregon. With that seismic shift in the bar scene, the drinks that ruled the bar at Studio 54 were all but forgotten. While the ‘70s led into the equally bad ‘80s, which led into the slightly better but still artificially enhanced ‘90s, the early 2000s saw the revival of Prohibition cocktails and a preference for fresh, locally-sourced ingredients. During this long, dreadful time to be a drinker, bartenders relied heavily on artificial ingredients (no fresh juice here) and sickly sweet liqueurs like Galliano, amaretto, Drambuie and Midori. Sometimes my emphatic “upstairs…change!” is met with an “ahh, mom, but this is what all the girls are wearing!” but I pay that no mind.Since the beginning of civilization, the world has suffered through a series of devastating dark periods: Europe after the fall of Rome, Greece after the collapse of the Bronze Age, Ireland during the potato famine and, of course, bars across America during the Disco Era. I regularly give my girls the “parental once over” to be sure they don’t head out the door looking like “hoochie coochie” girls. Cinco de Mayo Cocktail Roundup ()Īs the mother of two daughters, this topic is close to my heart.Sure, not having to reinvent the wheel at supper time is what has kept my little family well fed this past Mint and Ginger Margarita () What? Me? Want a great recipe…duhh! Of course I want it! I’m not too proud to serve my family a meal that’s been tried-and-tested and family-approved by someone I call friend. Which is exactly what I said to a friend recently when she asked if I wanted a copy of one of her “famous” recipes. But the one motto I find myself quoting the most is:
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