During Prohibition, the sale, manufacture, and transportation of alcohol was made illegal. Although liquor was against the law from 1920 to 1933, the consumption of alcohol did not disappear altogether. Instead it led to the rise of speakeasies where alcoholic beverages were secretly bootlegged and illegally sold, becoming a popular means of evading the law.
As a result, bootlegged alcohol quality may have suffered in many speakeasies; however, this point in history initiated a new age of creativity. The prohibition era has left its mark, as many speakeasy-inspired bars exist to this day. Thankfully we can now enjoy cocktails crafted with top quality liquors like AMASS Dry Gin instead of the homemade spirits of the 1920s. Here is a list of recipes from the prohibition era you should know:
The Last Word
This cocktail was invented just before the Prohibition era in 1915 by Frank Fogharty, and first served at the Detroit Athletic Club. It’s the perfect blend of gin, chartreuse, maraschino liqueur, and lime juice.
¾ oz AMASS Dry Gin
¾ oz Chartreuse
¾ oz Maraschino Liqueur
¾ oz lime juice
1 brandied cherry, for garnish
Combine gin, chartreuse, maraschino liqueur, and lime juice in a shaker with ice. Shake and then strain into a chilled coupe glass. Garnish with a brandied cherry.
This classic gin, lemon, and honey cocktail just got an upgrade from bathtub gin to AMASS Dry Gin. The citrus and floral notes in our gin will make you say “this is the bee’s knees.”
2 oz AMASS Dry Gin
¾ oz lemon juice
½ oz honey syrup
Lemon twist, for garnish
Combine gin, lemon juice, and honey syrup in a shaker with ice. Shake and strain into chilled glass. Garnish with a lemon twist.
Created by bar owner Harry MacEhlone in the 1920’s, this French prohibition era cocktail originated in Harry’s New York Bar in Paris. Although this cocktail has an odd name, its mix of gin, orange, grenadine, and absinthe make it surprisingly delicious.
1½ oz AMASS Dry Gin
1½ oz orange juice
1 tsp grenadine
1 tsp simple syrup
1 tsp absinthe
Combine gin, orange juice, grenadine, simple syrup and absinthe in a shaker with ice. Shake and strain into chilled cocktail glass.