Golden Age
The period from roughly 1860-1920 considered the first golden age of cocktails, when professional bartending emerged and many classic recipes were created. Also refers to 1930s-1950s Havana, when American bartenders fleeing Prohibition created Cuban classics like the Daiquiri and El Presidente.
The term Golden Age in cocktail history refers to distinct eras when bartending reached creative and cultural peaks. Understanding these periods provides context for why classic recipes endure and how modern cocktails evolved from these foundations. The original Golden Age emerged in post-Civil War America when bartending transformed from mere drink-pouring to a respected profession. Jerry Thomas, known as the father of American mixology, published the first cocktail book in 1862, establishing standards still referenced today. During this era from roughly 1860 to 1920, the Martini, Manhattan, Old Fashioned, and Sazerac achieved their classic forms. Ice became widely available, allowing for proper chilling and dilution. Vermouth arrived from Europe, creating entirely new cocktail categories. Professional bartenders wore formal attire and commanded respect as craftsmen. The period innovation is remarkable - nearly every major cocktail category was invented or refined during these six decades. The Daiquiri, Sidecar, and countless other classics trace their origins to this era. Prohibition (1920-1933) ended this first Golden Age abruptly. American bartenders who fled Prohibition created a second Golden Age in Havana, Cuba during the 1930s through 1950s. The tropical climate and local rum industry inspired an explosion of creativity. The Daiquiri was refined to perfection, the Mojito achieved its modern form, and El Presidente became Cuba signature cocktail. This era ended with the Cuban Revolution in 1959. Overlapping with Havana renaissance, the Tiki movement represented another creative peak. Don the Beachcomber and Trader Vic created elaborate rum drinks and transported guests to fantasy Polynesian worlds. Between the golden ages came decades of decline from the 1970s through 1990s. Sweet, artificial cocktails dominated. Fresh juice gave way to sour mix. Many consider the current era beginning around 2000 a new Golden Age, with bartenders rediscovering classic techniques and historical recipes.
💡 Pro Tips
- Classic recipes from the 1860-1920 era remain relevant today
- Understanding cocktail history helps appreciate why certain drinks endure
- Many new cocktails are actually historical recipes rediscovered
- Original sources like Jerry Thomas book are available to study
⚠️ Common Mistakes to Avoid
- Assuming old recipes are outdated - many are brilliantly constructed
- Not recognizing the craft cocktail revival as historically significant
- Ignoring Cuban and tiki contributions to cocktail history
- Thinking classic means unchanged - recipes evolve while honoring traditions