There were a number of very popular drinks in the 1980s. Four are listed below:
Blue Hawaiian – rum, cream of coconut, pineapple juice, and Curacao liqueur
Sex on the Beach – vodka, peach schnapps, orange juice and cranberry juice
Long Island Iced Tea – Tequila, Vodka, Rum, Gin, Triple Sec, lemon juice, simple syrup, cola
Fuzzy Navel – peach schnapps, orange juice, and an orange wheel garnish
They are not seen on drink menus very often these days.
The one beverage that did make it through the last forty summers is a white wine spritzer. Back in the day the only option was club soda but over the years many more options have entered the field, bubbling mineral water, tonic water, and spring water.
White wine spritzers were parts of the power lunch and weekend brunch themes of the 80s. They were a drink you could sip on for a long time with next to no immediate effects. The flavour of the wine could be enjoyed while knowing this indulgence would not overpower anyone or add to a waist line.
You will need:
one – two parts white wine (preferably a dry wine)
three parts mineral water/ sparkling water/soda water / tonic water/club soda
lemon rind garnish
ice (optional)
Keeping the wine and soda cold was important. Some recipes suggest putting both bottles in the fridge for half an hour before combining. These cocktails were usually mixed and served in a wine glass. Option two is to serve the spritzer in a tall glass with ice. Today bubbling water comes in many flavours and there is also the option of adding a tablespoon or so of a fruit cordial. As always the choice is yours.
In class we made the cocktails first so that participants had the option to sip along the way, also a popular image of the 80s but we ended up getting right into the preparation of the meal and waited until we were all sitting together and could toast our successful work.
White Wine Spritzer from My Kitchen Wand
