Yacht Club, Edgewater Beach Hotel

The Edgewater Beach Yacht Club, "Most Distinctive Cocktail Room in America,"
Edgewater Beach Hotel, Chicago.

Here's another 1930s-era cocktail recipe to enjoy along with the postcard:

Deep Sea Cocktail

1 dash Absinthe
1 dash Orange Bitters
1/2 part French Vermouth
1/2 part Gin

Shake well and strain into a cocktail glass. Add 1 olive and squeeze lemon peel on top.

(If you don't have access to absinthe, try Pernod or the new Absente.)

Wilson's Restaurant and Cocktail Lounge, 1118-20-22 Wilson, circa 1930s

Matchbook from Wilson's Restaurant and Cocktail Lounge, 1118-20-22 Wilson, circa 1930s. What a swanky looking joint! The below image, captured from Google, shows the address today. It is just to the west of the Wilson Broadway Mall.

It's time for another 1930s cocktail. If you don't have absinthe handy, you can replace with anisette. (Although no longer available in the U.S., you can order absinthe online.)

NICK'S OWN COCKTAIL

1 dash Angostura Bitters

1 dash Absinthe

1/2 part Italian Vermouth

1/2 part Brandy

Shake well and strain into a cocktail glass. Add cherry and squeeze lemon peel on top.

Recipe from The Savoy Cocktail Book, 1930

Dancing the Night Away at Uptown's Via Lago

The Via Lago Cafe—"The Beauty Spot of America"—was located at 837 Wilson Avenue. It featured "Uptown Chicago's Famous Illuminated Glass Dance Floor." The back of the card, which does not have a postmark, reads: "Good Food—Good Service. Refined Atmosphere for the Discriminating. Private Dining Room for Social Affairs and Private Parties. No Cover Charge at Any Time. Special Chicken and Steak Dinners served from 5 to 9 p.m., also a la carte. Dancing from 6:30 to Closing."

I think it's time for another jazz-era cocktail. This one is again from The Savoy Cocktail Book:

Chicago Cocktail

1 dash Angostura Bitters
1 dash Curacao
2/3 glass Brandy

Shake well and strain into cocktail glass. Frost edge of glass with castor sugar and fill with Champagne.

Of course, I don't have any Champagne chilling at the ready, so it will have to wait for another evening. (Also, I suggest you sugar the rim of your glass before pouring anything in—I typed in the directions as the book listed them.)