The Prohibition period, which lasted between 1920 and 1933 in America, was full of interesting dichotomies. Despite the fact that the entire country banned the manufacturing, sale, and movement of alcoholic beverages, there was a lot of appetite for them. People still wished to consume their favorite alcoholic drinks and the shadowy world of illegal bars: speakeasies offered a perfect solution. These speakeasies acted as centers in which people huddled in order to defy the draconian laws of the period while sipping on secret cocktails recipes that are now part of cocktail history.

But the Prohibition not only helped create popular drinks, it also created demand for new cocktail recipes and more alcohol consumption. These factors helped popularize the underground enlivening cocktail making culture. Such people were able to devise unique cocktail recipes and employed spirits of an inferior quality because good liquors were scarce owing to government prohibitions. But sloshed cocktails weren’t only about the alcohol—the cocktail culture also included the use of many different fresh ingredients, especially bitters and other flavoring syrups to make the experience sweeter. Even today, speakeasy cocktails continue to be a crowd favorite as they are full of creativity and extraordinary ideas.

As hosted events become increasingly popular or the need to recreate an entertainment from times of our grandparents when the Prohibition in America was introduced, decorated with amazing style and gentle defiance of the system, then make yourself a drink today. They all fit the picture brilliantly: make yourself a little part of the past. You can also keep history in mind and pay attention to which special drinks will help you create the perfect atmosphere for such an unforgettable night.

About The Birth Of Prohibition Apart

What I think is worth indulging in before heading straight into the different drinks is the story behind their fancy names and who really introduced them. In 1920, when the 18th amendment was voted into law, it essentially prohibited the manufacture, sale, or transportation of all intoxicating liquors within the borders of the United States. The purpose for this was to address the societal issues associated with alcohol. The reverse took place however. Rather than eliminating alcohols, the Prohibition era gave rise to organizations that managed underground bars and other distilleries.

The term speakeasy is attributed to how patrons spoke during these banquets. To "speak easy" meant whispering or talking lower. Many have the memory of a speakeasy since it was hidden throughout unmarked doors, basements, and back rooms of other types of businesses such as restaurants and soda shops making it appealing to the masses. The wealth, as well as the working class, and everyone in between was desperate to have a sip, even when the drink was illegal, which of course was ‘fair’. In order to fulfill the demand, bartenders began to combine whatever spirits could be located, sometimes putting in flavoring agents, syrups and bitters to disguise the poor taste of the low-grade liquor.

The hope of the government trying to put a halt on speakeasies was not fruitful especially as this was the time there was a boom in cocktails. Many drinks from this era are not just pleasing but are remembered as timeless classics in the world of cocktails.

Prohibition Era Cocktails and Their Ingredients

These drinks had more time to become delicate due to their high-class status and had more than one flavor or combination to work off of. The ingredients mostly used in this drink, though limited by the times, reflected the ingenuity of the bartenders and their desire to make the most from what they had.

1. Gin

Because it was easily possible to produce gin—one of the most common spirits during the period, there were high chances of its huge demand in the black market. It was easy to make and had multiple characteristics as it could be crafted using various grains and botanicals. Furthermore, gin was cheap to make and even easier to mix, which made it a popular cocktail ingredient.

2. Whiskey

Whiskey was consumed in a huge number of households, especially during the Prohibition, although it was more likely to be of poor quality. At times, whiskey was illicitly produced at home using makeshift equipment, which resulted in a harsh and unpleasant flavor. Additives like bitters and citrus were used in cocktails by bartenders for customers to suppress the unpleasant taste.

3. Rum

Rum was another sought-after spirit, which was typically illicitly brought in from the Caribbean. Since rum is made from sugar canes, its cocktails had a sweet, tropical signature taste, which was a great balance to the dry, earthy taste of gin and whiskey.

4. Bitters

The role of bitters changed during the Prohibition; not only were they a frequent ingredient in many cocktails, but they were also used in an attempt to cover up the bitter alcohol. This made them a key ingredient in many cocktails. Even a tiny dash of bitters could change the way a drink tasted and made it feel fuller.

5. Citrus

Moderating fresh fortified wines allowed citrus stations to make their return to use: which meant enhancing the tangy features of spirits. Citrus was widely used to modify the flat character of poorly made liquors during the Prohibition quite well.

6. Sugar and Syrups

Sugar and syrups were used to mask the harsh flavors of poorly made alcohol. Sweeteners were key to creating cocktails that were more palatable and enjoyable, often blending well with the other ingredients used in these makeshift drinks.

Iconic Prohibition-Era Cocktails

Amazingly, below are the standard drinks that were prepared in makeshift speakeasies during the Prohibition period and remain cultural go-tos for a diverse number of people today. Everyone appreciates great art and such culinary masterpieces, not because such were the times when a great civilization flourished, but because they represent ingenuity and creativity.

The Bee’s Knees

Combining honey with lemonade, The Bee's Knees was a favorite during Prohibition. Simple but effective, it incorporates only three ingredients—gin, honey, and lemon juice—making for a mildly sweet, somewhat sour drink with a strong punch. The easy gin and honey cocktail was apparently over the low-quality gin, which was the main reason for the cocktail's invention in the first place since honey made the spirit more drinkable. Now the Bee's Knees manages to exert a larger-than-life gravitas than what it had in the beginning.

The Sidecar

Even before Prohibition, the Sidecar had become trendy, and it gained even more popularity in that period. Its ingredients include brandy or whiskey, orange liqueur, and lemon juice, and thus the cocktail is both tangy and sweet, which means the drink will be delightful for the most part. The Sidecar was an instant win for patrons in speakeasies due to its class, especially when paired with jazz and brushes with the law.