Mod Martinis: The signature cocktail of the 1960s, according to the Norton Museum of Art's Cocktail Culture exhibit recipe list, is the martini, with gin and dry vermouth. (Photo courtesy of the Norton Museum)

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Two days after the Palm Beach Food & Wine Festival wraps, the cocktail party continues – at the Norton Museum of Art.

The museum launches its Cocktail Culture exhibit Dec. 15, presenting a cocktail recipe with each decade featured. The exhibit, which offers a chronological look at the art of the cocktail party, runs through March 11.

That gives us plenty of time to master these vintage concoctions, from the Flapper to the Cosmo:

1920s: THE FLAPPER COCKTAIL

1 ounce rum

1 ounce French vermouth

1 dash Angostura bitters

1/4 teaspoon sugar

Pour the rum and vermouth into a cocktail glass. Sweeten to taste. Add a dash of Angostura bitters. Garnish with a maraschino cherry and a slice of orange.

1930s: THE PROHIBITION COCKTAIL

1/2 Plymouth Gin

1/2 Kina Lillet

2 dashes orange juice

1 dash apricot brandy

Shake well, and strain into cocktail glass. Squeeze lemon peel on top.

1940s: FLYING TIGER COCKTAIL

1/2 ounce Barcardi Oro

1/4 ounce gin (or more)

1/4 ounce grenadine (or more)

Bitters, to taste

Sugar, to taste

Shake with fine ice, then pour without straining into large cocktail glass.

1950s: THE PINK LADY

1 1/2 ounces gin

3/4 ounce lemon juice

1/2 ounce grenadine

1/2 ounce applejack

1/2 ounce simple syrup

1 egg white

Dry shake, then shake with ice and strain into a chilled egg coupe. No garnish.

1960s: MARTINI

3 ounces gin

1 ounce dry vermouth

Stir with ice and strain into a chilled glass. Garnish with three olives on a pick or a lemon twist.

1970s: HARVEY WALLBANGER

3/4 ounce vodka

1 1/2 ounce orange juice

1/4 ounce Galliano

Pour the vodka and orange juice into a Collins glass with ice cubes. Add the Galliano. Garnish with the orange slice and a maraschino cherry.

1980s: SEA BREEZE

1 3/4 ounces vodka

3 ounces cranberry juice

1 ounce grapefruit juice

Pour the vodka and cranberry juice into a highball glass with ice cubes. Stir well. Top off with the grapefruit juice. Garnish with the grapefruit slice.

1990s: COSMOPOLITAN

2 ounces vodka

3/4 ounce Cointreau

3/4 ounce lime juice

1/2 ounce cranberry juice

1/4 ounce simple syrup

Shake with ice, and strain into a chilled coupe. Garnish with an orange twist.

COCKTAIL CULTURE: The exhibit runs from Dec. 15 through March 11at the Norton, 1451 S. Olive Ave., West Palm Beach; (561) 832-5196, invite friends, more.