Adapted from the Cookbook of the Times from the Rochester Times-Union (1930)
This is how they stayed cool in the 1930s! Full of fresh strawberries and citrus, this vintage Strawberry Juice Cocktail is the summer drink that will definitely help you beat the heat.
This recipe comes from a cookbook published by the Rochester Times-Union in 1930 — it is a well-worn and well-loved book, and full of fantastic recipes I can’t wait to explore. This particular recipe was submitted by Mrs. Walter Graves.
While it’s called a “cocktail,” this recipe is really a mocktail — but fear not, for those of you looking for something a little more exciting! Stick around to the end, because I have ideas.
This is super easy to make: you macerate strawberries in sugar, then combine with fresh-squeezed orange juice, grapefruit juice, and lemon. Then comes a pinch of salt — a surprising addition, but it helps cut the bitterness, enhance the sweetness, and make the citrus pop.
Now Mrs. Graves’s original recipe stops there — she chilled and served it without any added embellishment — but I chose to jazz things up a bit. I like to serve this over ice with sparkling water using a 1:1 ratio of syrup to bubbles, but you can adjust to your liking.
Now let’s make it a real cocktail: swap the sparkling water for prosecco to liven things up, and if you have it, a few drops of elderflower liqueur bring in a summery floral note. I suspect gin or vodka could work too, though I haven’t tested that (yet!).
The best part? You can make the syrup base ahead of time and store it in the refrigerator for a day or two before serving.
This refreshing summer drink would be a great addition to a picnic or brunch, perfect as an evening aperitif, or even a welcome touch at a bridal shower. Cheers!
Drop a comment below if you made this recipe – I’d love to know!
Mrs. Walter Graves’s Strawberry Cocktail & Mocktail
Ingredients
- 16 ounces strawberries, cleaned and hulled
- 4 tablespoons sugar
- ⅔ cup orange juice, freshly squeezed (approximately 2-3 medium oranges)
- ½ cup grapefruit juice freshly squeezed (approximately 1 ½ medium grapefruits)
- 2 tablespoons lemon juice (approximately 1 large lemon; add more to your liking)
- Large pinch of salt
- 16 ounces sparkling water; plain or flavored orange, lemon, and strawberry would work beautifully
- 16 ounces prosecco (for alcoholic version)
Optional
- Splash of Elderflower Liqueur
- Strawberries or orange slices for garnish
Instructions
- Reserve a few strawberries and/or orange slices if you’d like to garnish your drinks.
- Cut the strawberries in half, sprinkle with sugar and let them stand for an hour to draw out as much juice as possible. At the halfway point, mash the strawberries with a potato masher or fork to crush the berries and extract more juice.
- Add orange juice, grapefruit juice, lemon juice and salt to the macerated strawberries.
- Mix thoroughly, then press through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible.
- If you like, keep the pulp – it is delicious in plain yogurt. Just store it in an airtight container in the refrigerator for up to 3 days.
- Pour the syrup into a glass jar or bottle with a tight-fitting lid and refrigerate until ready to serve. For the brightest flavor and color, enjoy within 2–3 days.
- I like a 1:1 ratio of syrup to bubbles. For an 8-ounce drink, use 4 ounces of syrup and 4 ounces of sparkling water or prosecco.
- Adjust the ratio and sweetness to your taste. Add a little more sparkling water for a lighter drink, more syrup for a stronger fruit flavor, or a squeeze of lemon juice if you’d like more brightness.
- Serve over ice, in chilled glasses if you’re feeling fancy.
- Garnish with strawberries or oranges for a special touch.
Optional
- A splash of elderflower liqueur adds a summery floral note. While I haven’t tested it, I think gin or vodka would also pair well.
YIELD
- Approximately 2 cups (16–18 ounces) syrup = 4-8 oz servings (1:1 ratio of syrup to bubbles; 4 oz syrup, 4 oz sparking water or prosecco)
