Painting by SABINA

Cocktail Culture, The exhibit which runs from December 15 to March 11 at the Norton Art Museum, explores “the social rituals of the cocktail hour through the lens of fashion & design” and feature a cocktail commemorating each decade.

“…Featuring more than 150 objects, including attire, accessories, ads, decorative arts, illustrations, photography and more from the 1920s to the present, the exhibition will leave you positively stirred, not shaken!  This chronological survey includes objects from collections at the Museum of Art, Rhode Island School of Design; the Museum of Fine Arts, Boston; the Newark Museum, the Tiffany & Co. Archive, Miottel Museum in California, and private lenders. Featured in the exhibition are examples of fashionable cocktail attire by legendary designers such as Cristobal Balenciaga, Alexander McQueen, Jeanne Lanvin, Yves Saint Laurent, Norman Norell, Scaasi, Valentino, Pierre Cardin, and accessories by Elsa Schiaparelli, Tiffany, Judith Leiber, Christian Dior, Van Cleef & Arpel, and Kenneth Jay Lane.” –norton.org

Admission is $12 for adults, $5 for visitors 13-21, and free to members & children under 13.

NOTE: Admission is FREE to West Palm Beach residents every Saturday. Other residents of Palm Beach County enjoy free admission the first Saturday of each month.

As previously mentioned, each decade is represented by a cocktail, the recipe to which you’ll find below.

1920s: THE FLAPPER COCKTAIL
1 ounce rum
1 ounce French vermouth
1 dash Angostura bitters
1/4 teaspoon sugar

Pour the rum and vermouth into a cocktail glass. Sweeten to taste. Add a dash of Angostura bitters. Garnish with a maraschino cherry and a slice of orange.

1930s: THE PROHIBITION COCKTAIL
1/2 Plymouth Gin
1/2 Kina Lillet
2 dashes orange juice
1 dash apricot brandy

Shake well, and strain into cocktail glass. Squeeze lemon peel on top.

1940s: FLYING TIGER COCKTAIL
1/2 ounce Barcardi Oro
1/4 ounce gin (or more)
1/4 ounce grenadine (or more)
Bitters, to taste
Sugar, to taste

Shake with fine ice, then pour without straining into large cocktail glass.

1950s: THE PINK LADY
1 1/2 ounces gin
3/4 ounce lemon juice
1/2 ounce grenadine
1/2 ounce applejack
1/2 ounce simple syrup
1 egg white

Dry shake, then shake with ice and strain into a chilled egg coupe. No garnish.

1960s: MARTINI
3 ounces gin
1 ounce dry vermouth

Stir with ice and strain into a chilled glass. Garnish with three olives on a pick or a lemon twist.

1970s: HARVEY WALLBANGER


3/4 ounce vodka
1 1/2 ounce orange juice
1/4 ounce Galliano
Pour the vodka and orange juice into a Collins glass with ice cubes. Add the Galliano. Garnish with the orange slice and a maraschino cherry.

1980s: SEA BREEZE
1 3/4 ounces vodka
3 ounces cranberry juice
1 ounce grapefruit juice

Pour the vodka and cranberry juice into a highball glass with ice cubes. Stir well. Top off with the grapefruit juice. Garnish with the grapefruit slice.

1990s/2000s: COSMOPOLITAN
2 ounces vodka
3/4 ounce Cointreau
3/4 ounce lime juice
1/2 ounce cranberry juice
1/4 ounce simple syrup
Shake with ice, and strain into a chilled