We're still pretty broken up about this week's demise of ultimate food-porn mag Gourmet, and while some like Cook's Illustrated's Chris Kimball might be quick to blame the internet, Gawker is quick to blame Condé Nast. In any event, we remain curious about the fate of the magazine's gorgeous website -- which has done some great stuff with the mag's evergreen content and photography -- and we can only hope they'll maintain this terrific resource, like this feature highlighting cocktail recipes from the magazine's seven decades, starting with the 1940s (the group of cocktails from the 2000s is set to go up October 13, unless the layoffs get in the way). Below, one drink per decade. Make them all and toast to the death of a great food and travel magazine.

Blood 'n' Sand Cocktail - November 1947
(You can find this classic on the menu at The Alembic)
Pour into a cocktail shaker 1 jigger each Scotch whisky, cherry brandy, sweet vermouth, and orange juice. Shake well with cracked ice and strain into cocktail glasses.

See more from the 1940s here.