Diageo’s ‘Cocktails Through the Decades’ Party

Sweltering in the humidity of a Louisiana summer they approached The Cabildo seeking respite from the heat. Inside hung the flags of many nations, a snare drum from the Battle of New Orleans, and the death mask of Napoleon.

They offered their papers to the guards and were directed toward a destination that could only result in the lifting of spirits. The heavy doors slowly creaked open and the light shone upon them, revealing a line up of more than 50 mixologists from around the globe; each offering cocktails that spanned the decades.

“So this is how Diageo throws a party,” Mr. Boozenik said. “Now let us drink.”

Among the 50+ mixologists were several familiar faces from the Pacific Northwest. Ricky Gomez of Teardrop Lounge offered A Shot in the Dark, a Jose Cuervo Platino tequila twist on the classic Negroni. Jim Romdall of Vessel carefully stirred Clynelish 14-Year-Old, and Caol Ila 12-Year-Old, single malt Scotch into a Valentino’s Demise. Thomas Klus of Blue Hour shook up Trader Tiki Hibiscus Grenadine, fresh lime juice, Angostura Bitters and Don Julio Reposado tequila for a Mexican Firing Squad. Andrew Friedman of Liberty Bar poured a modern punch variation of the Tequila Sunrise as a palatable nod to the drinks of the 1970s.

Each hall of the museum was dedicated to a decade, spanning from 1900-2010. Cocktail connoisseurs sipped their way through three floors of history, and walked away with a greater appreciation for the evolution of the cocktail as well as the spirits themselves. Truly a concept worth toasting.

Shot in the Dark 1920-1930

Ricky Gomez, Teardrop Lounge, Portland, Oregon

The Negroni first became popular in the 1920s and this is a variation made with tequila.

Ingredients:
1 1/2 ounces Jose Cuervo Platino
3/4 ounce Cocchi Americano
3/4 ounce Aperol
Dash of Regan’s Orange Bitters
pinch of salt
Garnish: grapefruit twist

Preparation:
1. Place all ingredients in a mixing glass.
2. Add ice and stir, then strain into a chilled coupe.
3. Garnish with grapefruit zest and then discard.

Valentino’s Demise 1920-1930

Jim Romdall, Vessel, Seattle, Washington

Ingredients
1-1/2 ounce Clynelish 14-Year-Old
1/2 ounce Clear Creek Kirschwasser
1/2 ounce Punt e Mes
1/2 ounce Clement Creole Shrubb
Dash Bitter Truth Xocolatl Bitters
5 drops Caol Ila 12-Year-Old

Preparation:
1. Combine all ingredients into a mixing glass, add ice and stir.
2. Strain into chilled coupe glass.
3. Top with 5 drops of Caol Ila 12-Year-Old.

Mexican Firing Squad 1940-1950

Thomas Klus, Blue Hour, Portland, Oregon

Ingredients:
2 ounces Tequila Don Julio Reposado
1 ounce fresh lime juice
1/2 ounce Trader Tiki Hibiscus Grenadine
Dash of Angostura Bitters

Preparation:
1. Add all ingredients to a Boston shaker filled with ice.
2. Shake and strain into a cocktail glass.

Sangrita Salida 1970-1980

Andrew Friedman, Liberty Bar, Seattle, Washington

This is a modern punch variation on the Tequila Sunrise.

Ingredients:
1 1/2 bottles of Don Julio Reposado
3/4 quart fresh orange juice
10 ounces fresh lime juice
10 ounces POM Wonderful 100% Pomegranate Juice
1 1/8 lbs granulated white sugar
1 1/4 ounces Angostura Bitters
1 1/4 ounces Tabasco
1 1/4 ounces Pomegranate Molasses
1/2 quart Moet Imperial
1/2 quart Stirrings Ginger Ale

Preparation:
1. Add all ingredients except Moet Imperial to pitcher and stir until sugar has dissolved.
2. Strain over a punch bowl with a large block of ice and top with Moet Imperial.