How to Make Vintage Cocktails in Your Kitchen

Revolving 500 feet above Seattle, fine guests of The Eye of the Needle (now called Sky City) enjoyed dining and drinks in a decadent, rotating atmosphere in 1962. While the days of a full course meal for less than $7 are now merely memory, one needn’t any time machine to sample the magic potions from the Needle’s drink menu. Seattle magazine’s cocktail expert A.J. Rathbun offers up these vintage recipes—from a Trader Vic’s Cocktail Guide—to try at home.

Seattle Magazine‘s A.J. Rathbun writes:

Panorama Punch
Ice cubes
3/4 ounce light Puerto Rican rum
3/4 ounce gin
3/4 ounce Cointreau
1 dash grenadine
Juice of 1/2 lime plus a slice for garnish

Shake all ingredients in a shaker. Pour into 10-ounce Pilsner glass. Fill glass with ice cubes. Serve with a straw and lime slice.

Cloud Buster
Ice cubes
1 1/2 ounces vodka
3 ounces Champagne
Lemon twist, for garnish

Add the vodka and three ice cubes to a Champagne glass. Add the Champagne, stir briefly, garnish with the lemon twist.

For the whole read, shaken and stirred, click here.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.