The Prohibition era, spanning from 1920 to 1933, was one of the most transformative periods in American history, particularly in the world of cocktails and nightlife. With the passage of the 18th Amendment, the production, sale, and transportation of alcoholic beverages were outlawed, leading to an underground culture of hidden bars, bootlegging, and creative mixology. While Prohibition aimed to eliminate alcohol consumption, it inadvertently spurred an explosion of innovation in cocktail culture, birthing some of the most iconic drinks that remain popular today.
Speakeasies—secret, often elaborately concealed establishments—became hubs of social activity, giving rise to a golden age of bartending, where bartenders experimented with spirits and mixers to mask the often harsh taste of homemade liquors. In this post, we’ll explore the history of Prohibition, the rise of the speakeasy, its impact on American culture, and seven classic Prohibition-era cocktails that defined an era.
The Prohibition Era: A Brief History
In the early 20th century, a growing movement led by temperance activists and religious groups sought to eliminate alcohol consumption, blaming it for social issues such as crime, poverty, and domestic violence. Their efforts culminated in the Volstead Act of 1919, which enforced the 18th Amendment, officially banning alcohol in the United States starting on January 17, 1920.
However, rather than eliminating drinking, Prohibition drove alcohol production underground. Bootleggers and smugglers, such as the infamous Al Capone, made fortunes supplying illicit liquor. Smugglers, known as rum-runners, transported alcohol from Canada, the Caribbean, and beyond, while illegal distilleries popped up across the country, producing bathtub gin and other spirits of questionable quality.
Rather than suppressing nightlife, Prohibition inadvertently fueled the rise of an underground drinking culture, leading to the birth of speakeasies, where patrons could enjoy a drink in secrecy. This period also saw the emergence of cocktails designed to disguise the harsh flavors of poorly made spirits, forever changing the landscape of American mixology.
The Birth of the Speakeasy
Speakeasies, also known as blind pigs or blind tigers, were illegal bars hidden behind secret doors, unmarked entrances, or in the basements of restaurants and private clubs. The term “speakeasy” originated from the practice of speaking quietly or “easily” when discussing the secret location of these establishments, to avoid drawing the attention of law enforcement.
These venues varied from small, hidden bars in back alleys to lavish underground clubs frequented by the wealthy and celebrities. Jazz music flourished in these establishments, fueling the cultural movement of the Roaring Twenties, and women, who had recently gained the right to vote, were now publicly drinking alongside men, marking a significant shift in social norms.
Many of the country’s best bartenders, unable to work legally, fled to Europe or South America, bringing their expertise with them. Those who remained had to become creative with ingredients, mixing citrus juices, syrups, and bitters to improve the taste of low-quality spirits. This led to the development of iconic cocktails that are still enjoyed today, crafted to balance flavors and elevate crude liquors into something enjoyable.
Speakeasies’ Impact on American Culture
Beyond revolutionizing cocktails, speakeasies had a profound cultural impact on American society. They were hotbeds for cultural exchange, particularly for the rise of jazz music, which became the soundtrack of the Roaring Twenties. Legendary artists like Duke Ellington, Louis Armstrong, and Bessie Smith performed in speakeasies, fueling the spread of jazz across America.
Women’s roles in social life also changed during this period. Flappers, young women who embraced short dresses, bobbed hair, and rebellion against traditional norms, were a common sight in speakeasies, marking a shift in gender roles and public behavior. For the first time, women were openly drinking and socializing in mixed-gender settings, something that had been largely frowned upon before Prohibition.
The repeal of Prohibition in 1933 with the 21st Amendment marked the end of speakeasies as an illegal phenomenon, but their influence remained. The golden age of cocktail creation led to refined mixology practices, and many of the drinks invented during this time became staples of modern bars and restaurants worldwide.
7 Iconic Prohibition-Era Cocktails:
1. The Bee’s Knees
The Bee’s Knees was one of the many cocktails created during Prohibition to mask the harsh flavors of bootleg gin, which was often poorly distilled and had a strong, unpleasant taste. By using fresh lemon juice and honey syrup, bartenders were able to create a smooth, refreshing drink that not only made low-quality spirits more palatable but also became a symbol of the ingenuity of speakeasy mixologists.
The phrase “bee’s knees” was popular slang in the 1920s, meaning something excellent or top-notch, making it a fitting name for a cocktail designed to elevate subpar liquor. Despite its origins as a necessity, the Bee’s Knees has stood the test of time, remaining a staple in modern craft cocktail culture.
Ingredients:
- 2 oz gin
- 3/4 oz lemon juice
- 3/4 oz honey syrup (honey diluted with warm water)
- Ice and lemon twist for garnish
Source: The Savoy Cocktail Book by Harry Craddock (1930)
2. The Sidecar
The Sidecar is one of the most iconic Prohibition-era cocktails, believed to have originated in either Paris or London during the early 20th century. It was named after the sidecar attachment of a motorcycle, allegedly because it was a favorite drink of an American military officer who frequently rode in one.
Unlike many Prohibition cocktails that were designed to disguise harsh spirits, the Sidecar was crafted with high-quality cognac or brandy, making it a more refined option for those who could access smuggled European liquors. The combination of brandy, Cointreau, and lemon juice created a perfectly balanced, tart yet smooth cocktail, which quickly became a favorite in both speakeasies and high-end bars across the world. Today, the Sidecar remains a timeless classic, often served with a sugared rim to enhance its citrus-forward flavors.
Ingredients:
- 2 oz brandy
- 3/4 oz Cointreau (or triple sec)
- 3/4 oz lemon juice
- Sugar rim (optional)
Source: Harry’s ABC of Mixing Cocktails by Harry MacElhone (1922)
3. The Mary Pickford
The Mary Pickford cocktail was named after the famous silent film actress Mary Pickford, one of the most beloved stars of the 1920s and a key figure in early Hollywood. The drink was reportedly created in Havana, Cuba, by an American bartender catering to tourists and exiles fleeing Prohibition in the United States. It became especially popular among those who traveled to Cuba, where rum was readily available, unlike in the dry states of America.
The cocktail’s blend of white rum, pineapple juice, grenadine, and maraschino liqueur resulted in a sweet, tropical drink that masked the strong bite of alcohol, making it an appealing choice for those new to cocktails. Its glamorous name and smooth, fruity flavor cemented it as a speakeasy favorite, and it continues to be a classic in bars that celebrate vintage mixology.
Ingredients:
- 2 oz white rum
- 1 oz pineapple juice
- 1/2 oz grenadine
- 1 dash maraschino liqueur
Source: Barflies and Cocktails by Harry McElhone (1927)
4. The French 75
The French 75 is a cocktail with a reputation as bold as its name, which comes from the French 75mm field gun, a powerful artillery piece used during World War I. The drink was originally crafted at Harry’s New York Bar in Paris, a popular gathering place for American expatriates, soldiers, and journalists during and after the war.
The combination of gin, lemon juice, sugar, and Champagne created a drink that was crisp, refreshing, and deceptively strong, delivering a kick that was said to be as powerful as the namesake cannon. The cocktail quickly became popular in both Paris and Prohibition-era America, where it was enjoyed in speakeasies as an elegant alternative to the more rough-and-ready bootleg liquor concoctions. Even today, the French 75 remains a staple in classic cocktail bars, often served in a Champagne flute as a sophisticated yet potent choice for celebrations.
Ingredients:
- 1 oz gin
- 1/2 oz lemon juice
- 1/2 oz simple syrup
- 2 oz Champagne
Source: The Savoy Cocktail Book (1930)
5. The Southside
The Southside is a cocktail with a mysterious origin, but it is widely associated with the speakeasies of Chicago during Prohibition, particularly as a favorite of Al Capone’s gang. Legend has it that the drink was created to make the rough, bootleg gin of the era more palatable, as the addition of fresh mint, lime juice, simple syrup, and soda water helped mask the harshness of poorly distilled spirits.
Some stories suggest that Capone’s rivals on the North Side of Chicago drank higher-quality liquor, while his own South Side crew had to get creative with mixers—hence the name “Southside.” Others trace its origins even further back to pre-Prohibition country club bars in New York. Regardless of its true beginnings, the Southside became a staple in speakeasies, offering a refreshing and balanced alternative to many of the heavier, spirit-forward cocktails of the time. Today, it remains a popular choice in classic cocktail bars, often regarded as the predecessor to the modern mojito or gin gimlet.
Ingredients:
- 2 oz gin
- 3/4 oz lime juice
- 3/4 oz simple syrup
- Fresh mint leaves
Source: Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935)
6. The Hanky Panky
The Hanky Panky cocktail was created in the early 20th century by Ada Coleman, the head bartender at The Savoy Hotel in London, and one of the most famous female bartenders in history. She crafted the drink for actor Sir Charles Hawtrey, who, after taking a sip, reportedly exclaimed, “By Jove! That is the real hanky-panky!”, giving the cocktail its memorable name.
Unlike many Prohibition-era cocktails designed to disguise poor-quality spirits, the Hanky Panky was a sophisticated and balanced drink made with gin, sweet vermouth, and a dash of Fernet-Branca, a bitter Italian liqueur that added a complex herbal depth. The drink quickly became popular among elite drinkers in London and later found its way into American speakeasies, where it was appreciated for its rich and intriguing flavor. Today, the Hanky Panky remains a favorite among classic cocktail enthusiasts, offering a perfect blend of bitterness and botanicals that reflect the ingenuity of early 20th-century mixology.
Ingredients:
- 1 1/2 oz gin
- 1 1/2 oz sweet vermouth
- 2 dashes Fernet-Branca
Source: The Savoy Cocktail Book (1930)
7. The Last Word
The Last Word is a Prohibition-era cocktail that first emerged in Detroit’s Detroit Athletic Club in the early 1920s, where it was crafted as a premium, well-balanced drink featuring gin, green Chartreuse, maraschino liqueur, and lime juice. The cocktail stood out from other Prohibition concoctions due to the herbaceous and slightly medicinal qualities of green Chartreuse, a complex French liqueur made by Carthusian monks using a secret blend of 130 botanicals. Unlike many cocktails of the time that were designed to mask the harshness of bootleg spirits, The Last Word was an elegant and balanced drink with a distinctive sharpness and layered complexity.
Though it gained some popularity in speakeasies during Prohibition, it eventually faded into obscurity until Murray Stenson, a bartender at the Zig Zag Café in Seattle, rediscovered it in the early 2000s. Since then, it has become one of the most celebrated classic cocktails, inspiring numerous variations and becoming a staple of the modern craft cocktail movement. Its perfectly equal-parts ratio gives it a unique symmetry, ensuring that every sip delivers a harmonious blend of tartness, sweetness, and herbal depth.
Ingredients:
- 3/4 oz gin
- 3/4 oz green Chartreuse
- 3/4 oz maraschino liqueur
- 3/4 oz lime juice
Source: Bottoms Up! by Ted Saucier (1951)
The Enduring Legacy of Prohibition-Era Cocktails
The Prohibition era was meant to curb alcohol consumption, but instead, it sparked a golden age of cocktail innovation that still influences mixology today. Forced to work with limited and often low-quality ingredients, bartenders in speakeasies created drinks that not only masked the harshness of bootleg spirits but also introduced new, enduring flavors and techniques. Many of these cocktails, from the smooth elegance of the Bee’s Knees to the herbal complexity of The Last Word, remain staples in modern bars and cocktail menus around the world.
Beyond mixology, the speakeasy culture of the 1920s had a profound impact on American nightlife, paving the way for modern cocktail bars, social drinking norms, and the rise of jazz-infused bar culture. The secrecy and thrill of hidden speakeasies have inspired modern establishments that recreate the Prohibition-era atmosphere, proving that the allure of this time in history still captivates people today.
Whether you’re sipping a French 75 at a sophisticated cocktail lounge or mixing up a Southside at home, every Prohibition-era cocktail carries a piece of history in its glass. These drinks are a testament to human ingenuity, proving that even in restrictive times, creativity and resilience can flourish—one sip at a time.
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