The 2 Popular '60s Whiskey Cocktails That Are Still Fan-Favorites Today

Cocktail-making spans many eras. From Prohibition-era cocktails to the sweeter tipples of 1970s dinner parties, just about every decade is defined by its own set of drinks. The 1960s were no different. A booming American economy meant a lively nightlife scene, which spurred iconic drinks still enjoyed today.

At the time, the old fashioned and whiskey sour constituted two especially popular whiskey cocktails. However, they didn't emerge during this era. The old fashioned, a boozy mixture of whiskey, bitters, and sugar, dates back to the early 1800s and is often considered the first cocktail altogether. Meanwhile, the whiskey sour, made of bourbon shaken with lemon juice, simple syrup, plus an optional egg white, was first noted during the 1860s.

Both tipples were readily enjoyed through the early 20th century and into Prohibition, taking on some modifications along the way. The old fashioned took on a sweeter build by way of muddled maraschino cherries or even pineapple. Meanwhile, bourbon sour recipes welcomed tweaks such as red wine floats. So, by the time the 1960s rolled around, the cocktails were well-established classics, enjoyed far and wide. Nevertheless, by the end of the 1960s, vodka eclipsed whiskey in popularity, taking the drinks off center stage once more.

The 1970s and 1980s heralded a different era of mixed drinks, with sweet and fruity the new dominant themes. Popular creations, including the Alabama Slammer made with Southern Comfort whiskey liqueur, sloe gin, amaretto liquor, and orange juice, left the world of cool whiskey cocktails far behind. The focus rested on masking the taste of alcohol, rather than letting whiskey take center stage.

It wasn't until the 1990s that the old fashioned and whiskey sour widely reappeared. Part of a renewed interest in the classics, bartenders reinvestigated the two cocktails, forgoing abundant fruit and sugar in new renditions. Whether focusing on how to stir whiskey and ice for an old fashioned or crafting new syrups for the sour, the cocktails modernized without losing their original essence.

Into the 21st century, the two whiskey drinks kept finding more popularity, taking on abundant riffs in the process. Bartenders swapped the whiskey in an old fashioned for mezcal, crafting the iconic Oaxacan old fashioned. Meanwhile, the whiskey sour continued to work in an eclectic array of ingredients, ranging from kumquat to blended scotch. So, just like in the 1960s, the two tipples are once more widespread classics, found on American bar menus far and wide.