Episode 70: Between the Sheets

  • 1 ounce cognac

  • 1 ounce light rum

  • 1 ounce Cointreau or triple sec

  • 1/2 ounce lemon juice

Combine all ingredients in a cocktail shaker with plenty of ice. Shake until frosty and strain into a chilled coupe glass. Garnish with a lemon or orange twist if desired

Harry MacElhone from Harry’s New York Bar is often given credit for inventing a whole slew of classic cocktails, like the French 75, the White Lady, the Old Pal, the Monkey Gland, The Bloody Mary, and the Sidecar just to name a few. But dig any further than the surface and it’s much more realistic to say his bar just popularized recipes rather than actually creating them.

The modern version of the Between the Sheets is basically just a twist on a classic sidecar. If you eliminate the sugar rim and add some white rum, boom, you have a between the sheets. Many older recipes actually call for gin rather than brandy though. Some cocktail historians believe that the true origin story of this cocktail is that it was invented in the United States sometime during prohibition as a gin-based cocktail, but that when Harry’s Bar heard about the recipe, they switched the gin for cognac to make it smoother and more elegant.

Either way, the cognac and rum based version from Harry’s bar is the one that really took off and became the iconic and classic Between the sheets that people know today.

Episode 33: The Sex on the Beach

  • 2 ounces vodka

  • 1/2 ounce peach schnapps

  • 1 1/2 ounces orange juice

  • 1 1/2 ounces cranberry juice

  • Ice

  • Optional Garnish: Orange slice, maraschino cherry, cocktail umbrella  

Fill a hurricane glass or a large highball glass with ice. Pour vodka, schnapps, & orange juice over the ice, and then slowly & carefully top with cranberry juice for a layered effect. Garnish with an orange slice, a maraschino cherry, and a cocktail umbrella. Serve with a straw to stir the drink together.

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By the 1980s, American cocktail culture had lost it’s way a bit. We’d moved as far as possible from the carefully crafted, well balanced cocktails of the past and replaced them with anything and everything sweet, fruity, colorful, and easy to make. If you could taste the alcohol, you were doing it wrong.

Vodka was especially popular in the 80s, as was orange juice (boxed not fresh), along with fruity flavored liqueurs, tropical flavors, bright colors, layered cocktails and shots, and drinks with sexy names.

When it comes to typical cocktails of the 1980s, the Sex on the Beach has it all!

As for the drink’s history, one origin story claims that a bartender named Ted invented the drink in 1987 at a Florida bar called Confetti’s. He says he was challenged to a peach schnapps sales contest and invented the sex on the beach to appeal to spring breakers. Unfortunately for this story, the recipe had appeared in print in 1982, 5 years before Ted claimed to have “invented” it.

The more likely origin story is that a bartender simply combined the Fuzzy Navel (made with orange juice and peach schnapps) and a Cape Codder (made with vodka and cranberry juice) into one fruity concoction.

Either way, people loved a sexy name, and when TGI Friday’s added the drink to their cocktail menu, it reached 80s cult cocktail status.

There are several variations on this cocktail. Some people add Chambord berry flavored liqueur. Some add pineapple juice. Some recipes even replace the cranberry juice with grenadine. This version is by far the most common and popular though.

Episode 25: Triple Berry Wine Cooler

According to the kitchn, all you need to remember to make a wine cooler at home is the ratio 4/4/2. You can create any flavor profile you want, as long as you use with 4 ounces wine, 4 ounces soda, and 2 ounces of liqueur.
We decided to go with the classic combination of dry white wine and lemon lime soda, and then 80s it up with some mixed berry flavored triple sec to create a homemade triple berry wine cooler.

Triple Berry Wine Cooler

  • 4 oz dry white wine

  • 4 oz lemon lime soda

  • 2 oz triple berry triple sec (recipe below)

  • Fresh berries for garnish

Add ice to a large wine glass or pint glass. Pour wine, soda, & triple sec over ice and stir to combine. Top with a few fresh berries for garnish.

Triple Berry Triple Sec

  • 16 oz Triple Sec

  • 12 oz frozen mixed berries (ideally blackberries, raspberries, & blueberries) 

Combine in a sealable jar and let soak for 24 hours. Strain out berries and refrigerate liquor. 

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Originally, wine coolers were something made at home using light, dry white wines mixed with lemon-lime soda. Essentially, they were just a tarted up version of a white wine spritzer.

By the early 1980s though, store bought wine coolers were being marketed as soda for adults. They came in individual size bottles with easy open twist off caps, and they contained real fruit, artificial fruit flavors, and cheap wine, with roughly the same alcohol content as beer (4-6%). Flavor-wise, they were kind of a combination of a wine spritzer and sangria. 

According to the Chicago Tribune, in 1985, wine coolers accounted for close to 10% of all wine consumption in the United States. By 1987 at their peak popularity, that number was up to 20%, and wine cooler sales topped a billion dollars annually. 

The original bottled wine cooler was called California Cooler, which was founded by a couple of southern California 20-somethings. Michael Crete, the cooler’s inventor said, “The gang would get together on the beach in Santa Cruz, and I would mix together all these tropical flavors—pineapple, grapefruit, lemon-lime, white wine, and a little bit of club soda.”

At the time, Crete was working in wine and beer sales, so he teamed up with his high school buddy with a business degree and they spent a year and a half perfecting the formula.

California Cooler took off like crazy. They were selling 10 million cases a year by 1984. But before long, the big wine producers like Gallo wanted in on the boom. They launched Bartles & Jaymes in 1985, flooding primetime TV with ads. Seagram’s followed suit, and before long California Cooler was losing market share and fast.

By 1987, wine coolers were EVERYWHERE, but by 88 & 89, people were starting to lose interest, and sales started to dip across the board. The real death knell for wine coolers though came in 1991 when Congress more than quintupled the excise tax on wine from $.17/gallon to $1.07/gallon. 

This made wine blending a losing game and before you knew it, sweet carbonated malt beverages like Zima and Smirnoff Ice jumped in to take over the market. Bartles & Jaymes and Seagram’s both launched their own malt beverages, but California Cooler didn’t’ survive.