Golden Dream
Dubbed as a contemporary classic by the International Bartender’s Association (IBA), the Golden Dream cocktail enjoyed popularity through most of the 1970s. It is said to have been created during the 1960s during the dark era of mixology, at least in America. It was created in the 1960s, to be exact, by Raimundo Alvarez in Old King Bar, Miami, Florida and named after the Hollywood actress Joan Crawford, though the specific reasons behind the dedication have faded over time.
The Dark Ages of mixology extended from the 1940s through the 1960s, when tepid drinks and mostly martinis were concocted by bartenders for nightclub-goers. Shots and James Bond’s famous “shaken not stirred” vodka martini was also from this era that lacked flavours and did nothing for bartenders, but got customers drunk real quick.
However, glimmers of creativity began to emerge in the 1970s. While glimmers of creativity emerged during this time, cocktails were largely mass-produced, artificial drinks meant to intoxicate rather than showcase ingredients. The average American ordered drinks that were more focused on the perceived glamour than the actual flavour. As a result, bartenders relied on commercial mixes rather than fresh juices and often shook drinks rather than stirring them properly. The craft of mixology stalled and surviving traditions from earlier eras faded.
However, towards the end of this period in the late 1980s, some bartenders began researching old cocktail books and the classics of Jerry Thomas. This rediscovery of earlier techniques planted the seeds for the cocktail renaissance that would arrive in the 1990s, as bartenders reclaimed the artistry of their profession. The Golden Dream was one of the initial cocktails that hinted at the fresh ingredients and balanced flavours that would define the late 1980s and 1990s cocktail renaissance.
Ingredients
Method
Grab a shaker, fill it up with ice.
Add all the ingredients one by one.
Briskly shake for a few seconds.
Strain into a martini or cocktail glass.
Pro Tips:
Go for fresh orange juice without hesitation. Fresh fruit juice will make all the difference in the world to your cocktail in terms of flavour and taste.
If the orange juice doesn’t sweeten your drink enough, pour a bit more of the herbal liqueur. Similarly, for a less sweeter drink add a lesser amount of the herbal concoction.
If the standard measurement of cream falls short of your definition of creamy, feel free to add more.
Ideally garnish with a slice of orange or cherry.
Serve in a martini glass and make sure you serve it chilled.
There are many flavours of triple sec, orange liqueurs in the market. Try the variety and pick the one you like the best. You may also replace the herbal liqueur with a more fruity liqueur.
If you are into frozen cocktails, turn the golden dream into one by adding ice and all of the ingredients in a blender until they turn smooth. Serve in a tall glass with an orange wheel garnish.
