In the 1970’s the cocktail was king. Yes, I am that old!
On our bookshelf, the “Playboy Host & Bar Book” by Thomas Mario had a place of honor. The first printing of this book was in 1955 and the copy we used had a 1971 copyright date. It was filled with all of the cocktail knowledge a young bride would need to entertain and impress. It was artfully arranged to inform on glassware, bar inventory, recipes, party themes, and hors d’oeuvres.
- 1 ounce crème de cassis
- 1 ounce pineapple juice
- ½ ounce brandy
- ⅓ cup crushed ice
- 1 slice orange
- 1 pineapple spear
- Put crème de cassis, pineapple juice, brandy, and crushed ice into blender. Blend on low speed 10—15 seconds. Pour into a pre-chilled deep-saucer champagne glass. Garnish with orange slice and pineapple spear.
We quickly found a favorite cocktail on page 117. “Frozen Black Currant” presented the opportunity to pull out the new blender and work some fruity pineapple magic. Blended to perfection and poured into our very classy Coupe glass we were ready to entertain anyone that happened to our door.
Every well equipped bar had a Boston Shaker, an ice bucket (front and center), silver tongs, and a collection of colorful glassware for every occasion. If you were lucky enough to have a recreation room in your home, it most certainly included a full bar where guests could sit and relax. Any large gathering required that a bartender be hired to insure that each guest would have available the cocktail of his or her choice.
Of course in today’s society, we enjoy a much more relaxed way of entertaining. Drinks are on the deck and often are as simple as a bottle of wine or a cold beer. But, I still have my trusted Playboy Bar Book on my shelf, and occasionally still enjoy this delicious Frozen Black Currant cocktail.