Vintage World’s Fair Cocktails to Make at Home
Cocktail expert A.J. Rathbun offers recipes for three retro drinks once served atop the Space Needle
By Seattle Mag
January 12, 2012
In 1962, stylish guests dined and drank at The Eye of the Needle (now called SkyCity), while slowly revolving 500 feet above Seattle. While the days of a $6.75 three-course dinner are long gone, you don’t need a time machine to sample the drinks from the Needle’s menu. Seattle magazine’s cocktail expert A.J. Rathbun offers these vintage recipes—from a Trader Vic’s Cocktail Guide—to try at home.
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.
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.
1/2 ounce brandy
1/2 ounce Jamaican rum
1/2 ounce bourbon
6 ounces whole milk or cream
3 drops vanilla
Shake all ingredients in a shaker. Pour into 10-ounce glass. Fill glass with ice cubes. Dust with grated nutmeg. Serve with a straw.
Vintage menus from the Eye of the Needle, and fair cocktails, redux (from left): Panorama Punch, Cloud Buster and the Milky Way