There’s something so incredible about the glamour and the vibe of the 1960s. The fashion, the music, the parties! I could go on.
It was a decade of confidence and culture. And nothing brings that retro lifestyle back quite like the cocktails from that decade.
As someone who loves a well-made drink and an excuse to throw a theme party, I’ve fallen in love with vintage cocktails from the ‘60s. Back then, these weren’t just beverages. They were an experience.
From strong, no-nonsense classics to bright, citrusy drinks garnished with an orange slice or a paper umbrella, 1960s cocktails were stylish, flavorful, and always served with flair.
So whether you’re planning a Mad Men–inspired cocktail party or just want to expand your home bartending skills, today, I’m diving into some of the most popular cocktails of the decade.
We’ll talk about ingredients, techniques, and how to make each drink worthy of a coupe glass and a night of fun.
What Made 1960s Cocktails So Iconic?
Cocktails in the 1960s were all about bold flavor and visual appeal. While the 1950s gave us a wave of tiki culture and technicolor drinks, the ‘60s saw a shift toward both refinement and experimentation.
Key elements of 1960s cocktails:
- Fresh citrus: Lemon juice, lime juice, and orange juice were key ingredients, especially in drinks like the Whiskey Sour, Tom Collins, and the Salty Dog.
- Creamy profiles: Drinks like the White Russian and the Piña Colada offered that dessert-like, creamy taste that’s still beloved today.
- Bitters and herbs: Angostura bitters, mint leaves, and dry vermouth added depth and character to more sophisticated bar drinks.
- Vodka’s rise: The United States embraced vodka in a big way during this decade. The Bloody Mary, Black Russian, and Moscow Mule became staples.
- Presentation mattered: Think sugar cubes in Old Fashioneds, tall glasses with crushed ice for a Mai Tai, and cocktail glasses rimmed with salt or garnished with citrus.
It was also the period of what some call the “fern bar” era. This was a precursor to today’s upscale lounges, where drinks became more of an evening ritual than just a refreshment.
Must-Try Classic 1960s Cocktail Recipes
Let’s break down some iconic 1960s cocktails and how to make them at home. These are the perfect addition to your next party, especially if you’re aiming for a retro vibe.
1. The Old Fashioned Cocktail
A true classic, the Old Fashioned is simple, bold, and smooth.
Ingredients:
- 2 oz rye whiskey or bourbon
- 1 sugar cube
- 2–3 dashes Angostura bitters
- Orange peel
- Ice cubes
Instructions:
Place the sugar cube in the bottom of a rocks glass, add bitters, and muddle until the sugar dissolves. Add ice and whiskey, stir gently, and garnish with an orange twist. It’s the perfect example of a boozy drink that never goes out of style.
2. Bloody Mary
Originally a 1920s creation, this drink really gained popularity in the ‘60s. Perfect for brunches and hangovers alike.
Ingredients:
- 2 oz vodka
- 4 oz tomato juice
- 1/2 oz lemon juice
- Dash of Worcestershire sauce
- Dash of hot sauce
- Pinch of salt and pepper
- Celery stick for garnish
Instructions:
In a cocktail shaker with ice, combine all ingredients and shake lightly. Strain into a tall glass and garnish. Feel free to customize your drink with olives, pickles, or even bacon if you’re going for a full brunch.
3. White Russian
A creamy drink that was wildly popular in the late ’60s and later revived by pop culture (hello, The Big Lebowski).
Ingredients:
- 2 oz vodka
- 1 oz coffee liqueur (like Kahlúa)
- 1 oz heavy cream
Instructions:
Fill a rocks glass with ice. Add vodka and coffee liqueur, then float cream on top. Stir before sipping for that signature creamy taste.
4. Whiskey Sour
This was one of the most popular cocktails in the U.S. during the ’60s.
Ingredients:
- 2 oz bourbon
- 3/4 oz fresh lemon juice
- 1/2 oz simple syrup
- (Optional) 1 egg white
- Lemon wedge or cherry for garnish
Instructions:
Shake all ingredients (dry shake first if using egg white, then shake with ice). Strain into a cocktail glass or rocks glass and garnish. The egg white gives it a beautiful frothy top.
5. Tom Collins
Refreshing and citrus-forward, this classic drink is perfect for summer entertaining.
Ingredients:
- 2 oz gin
- 1 oz lemon juice
- 1/2 oz simple syrup
- Club soda to top
- Lemon wedge and cherry
Instructions:
Shake gin, lemon juice, and syrup with ice. Strain into a tall glass with fresh ice and top with club soda. Garnish and serve with a straw.
6. Mai Tai
Tiki culture was still thriving, and the Mai Tai was one of the most beloved vacation-style drinks.
Ingredients:
- 1 oz dark rum
- 1 oz light rum
- 1/2 oz orange curaçao
- 1/2 oz lime juice
- 1/2 oz orgeat syrup
- Mint sprig and lime wheel for garnish
Instructions:
Shake all ingredients and strain over crushed ice into a rocks glass. Garnish and serve with a cocktail umbrella for maximum 1960s flair.
7. Rusty Nail
A strong, slightly sweet drink that was a favorite among those who liked their cocktails stiff.
Ingredients:
- 1.5 oz Scotch whisky
0.75 oz Drambuie
Instructions:
Pour over ice in a rocks glass and stir gently. Garnish with a lemon twist if you’d like. It’s a slow sipper, a classic drink for a classic vibe.
Planning Your 1960s Cocktail Party
Now that you have the drinks, it’s time to set the scene.
Glassware matters: Use tall Collins glasses, coupe cocktail glasses, rocks glasses, and cocktail stirrers. Look for vintage pieces at thrift shops or online sellers.
Serve in style: Use a bar cart or a tray with silver banding. Line it with silver cups, small bowls of garnishes, and cocktail napkins.
Retro snacks: Think cheese balls, shrimp cocktail, deviled eggs, and mini meatballs. Anything served on a toothpick is fair game.
Music & mood: Create a playlist with 1960s jazz, Motown, or go full James Bond–theme night. Set the tone with low lighting and maybe a lava lamp or two.
Tips for Home Bartenders
- Use fresh juice when possible—especially citrus. It makes a noticeable difference.
- Prep your garnishes ahead of time: lemon wedges, orange slices, maraschino cherries, mint sprigs.
- Make simple syrup by dissolving equal parts sugar and water. Store it in the fridge in a squeeze bottle.
- Batch cocktails like Bloody Marys or Tom Collins for faster serving at parties.
- Ice matters: Use large cubes for slower dilution in spirit-forward drinks and crushed ice for tropical ones.
Frequently Asked Questions (FAQs) About 1960s Cocktail Recipes
Q: Can I make these cocktails in advance?
A: Yes! Drinks like Bloody Marys, Mai Tais, and Whiskey Sours (without the egg white) can be batched ahead and stored in the fridge. Just shake or stir before serving.
Q: What’s the best alcohol to keep on hand for a retro party?
A: Stick with vodka, gin, rum, bourbon, rye, and a few liqueurs like triple sec, coffee liqueur, and Drambuie. That’ll cover almost everything on this list.
Q: Do I need fancy tools to make these?
A: Not really! A shaker, strainer, jigger (for measuring), and a mixing spoon are the essentials. Bonus tools: muddler, citrus press, and a set of cocktail glasses.
Q: What’s a good non-alcoholic option that still feels vintage?
A: Try a Virgin Bloody Mary or a Cranberry Collins with lime juice and soda water. You can also serve pineapple juice or grapefruit juice in vintage glassware with a cherry on top for that ‘60s look.
Q: Do I need fancy tools to make these?
A: Not really! A shaker, strainer, jigger (for measuring), and a mixing spoon are the essentials. Bonus tools: muddler, citrus press, and a set of cocktail glasses like coupe glasses, highball glasses, and silver cups for serving in true vintage style. Even a tall glass and a bar spoon will do in a pinch.
Q: What’s a good non-alcoholic option that still feels vintage?
A: Try a Virgin Bloody Mary or a Cranberry Collins with lime juice and soda water. You can also serve pineapple juice, tomato juice, or grapefruit juice in retro glassware with an orange slice or maraschino cherry to match the mood of the party. Add sugar syrup or a splash of soda water for a festive twist.
Q: Are these drinks strong? Can I make lighter versions?
A: Many 1960s cocktails lean boozy—think Old Fashioned, Rusty Nail, or Rob Roy—but you can easily make lighter versions. Add extra citrus juice, use less spirit, or stretch the drink with soda water or tonic water. A classic mint julep can be mellowed out with crushed ice and a longer pour of soda.
Q: I don’t love sweet drinks. Are there dry or bitter options from this era?
A: Absolutely. Cocktails like the Gin Rickey, Rob Roy, or Dry Martini lean drier, especially when made with dry vermouth or rye whiskey. Add a lemon wedge or dash of bitters to balance flavor without added sugar. The Salty Dog (vodka and grapefruit juice with a salted rim) is also tart, refreshing, and far from sweet.
Q: Where can I find vintage cocktail accessories or glassware?
A: Try local thrift shops, estate sales, or browse online marketplaces for vintage barware. Look for pieces with silver banding, mid-century motifs, or anything in a “1950’s – 1960’s cocktails” style.
Q: What food pairs well with these drinks?
A: Great question! 1960s cocktail parties were big on finger foods. Think deviled eggs, shrimp cocktail, pigs in a blanket, cheese cubes on toothpicks, or trays of olives and pickles. These salty and savory snacks balance beautifully with the bright, boozy flavor of vintage drinks.
There’s a reason the cocktail recipes of the 1960s are still going strong. They’re the perfect blend of simplicity, sophistication, and just a little bit of fun.
So go ahead and dust off that shaker, cue up the Sinatra, and bring some 1960s charm to your next party.
Cheers!