In 1962, stylish guests dined and drank at The Eye of the Needle (now called SkyCity), while slowly revolving 500 feet above Seattle. While the days of a $6.75 three-course dinner are long gone, you don’t need a time machine to sample the drinks from the Needle’s menu. Seattle magazine’s cocktail expert A.J. Rathbun offers these vintage recipes—from a Trader Vic’s Cocktail Guide—to try at home.
3/4 ounce light Puerto Rican rum
3/4 ounce gin
3/4 ounce Cointreau
1 dash grenadine
Juice of 1/2 lime plus a slice for garnish
Shake all ingredients in a shaker. Pour into 10-ounce Pilsner glass. Fill glass with ice cubes. Serve with a straw and lime slice.
1 1/2 ounces vodka
3 ounces Champagne
Lemon twist, for garnish
Add the vodka and three ice cubes to a Champagne glass. Add the Champagne, stir briefly, garnish with the lemon twist.
1/2 ounce brandy
1/2 ounce Jamaican rum
1/2 ounce bourbon
6 ounces whole milk or cream
3 drops vanilla
Shake all ingredients in a shaker. Pour into 10-ounce glass. Fill glass with ice cubes. Dust with grated nutmeg. Serve with a straw.
Vintage menus from the Eye of the Needle, and fair cocktails, redux (from left): Panorama Punch, Cloud Buster and the Milky Way