18 Prohibition Cocktails You Must Try for the Ultimate Roaring Twenties Night Updated 05/2026

There is something undeniably thrilling about a cocktail born from rebellion. Picture dim candlelight, the low hum of jazz drifting through a hidden room, and a beautifully crafted drink slipped across the bar with a knowing smile. That is the world of prohibition cocktails, and it is a world that still captivates us nearly a century later.

Whether you are hosting a speakeasy-themed dinner party, looking to shake something spectacular for date night, or simply want to expand your cocktail repertoire with drinks that carry real history, this guide has everything you need. From the golden sweetness of the Bee’s Knees to the daring complexity of the Corpse Reviver No. 2, these are the drinks that defined an era and never went out of style.

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The Golden Age of Forbidden Drinks: What Makes Prohibition Cocktails So Special

To truly appreciate a prohibition cocktail, you need to understand the remarkable era that created them. On January 17, 1920, the United States government made one of the most dramatic policy decisions in its history. The 18th Amendment, enforced through the Volstead Act, made the manufacture, sale, and transportation of alcohol illegal across the entire country. 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.

What happened next, no one could have predicted. Rather than curbing the public’s thirst for a good drink, Prohibition sent the entire cocktail culture underground, where it flourished in spectacular fashion. Speakeasies, secret and 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.

The numbers alone tell a staggering story. At the height of Prohibition, there were hundreds of thousands of speakeasy clubs across the country. New York was said to have more than 30,000 of them by the end of the 1920s. Some estimates suggest the true number was far higher. In New York City alone there were an estimated 20,000 to 100,000 speakeasies. These were not just shady backrooms; many were elaborate venues complete with jazz bands, dance floors, and powder rooms that welcomed women in ways that pre-Prohibition saloons never had.

This last detail is one of the most fascinating cultural shifts of the era. Before Prohibition, bars were almost exclusively male spaces. No longer segregated from drinking together, men and women reveled in speakeasies and another Prohibition-created venue, the house party. Women, newly empowered by the right to vote (granted in 1920), embraced the speakeasy as a space for freedom and self-expression. The flapper was born here, cocktail in hand, and she has never really left.

The cocktail itself, as we know it today, owes much of its identity to Prohibition. To hide the taste of poorly distilled whiskey and bathtub gin, speakeasies offered to combine alcohol with ginger ale, Coca-Cola, sugar, mint, lemon, fruit juices and other flavorings, promoting the enduring mixed drink, or cocktail, in the process. Necessity, as they say, is the mother of invention. Bartenders were essentially alchemists, transforming rough, low-quality spirits into something drinkable, often something extraordinary.

No longer did the free-flowing liquor in speakeasies carry its former names of White Lightning, Tanglefoot, and Firewater; alcohol now carried the new monikers of cocktail, devil’s candy, bathtub gin, booze, and hooch. Many of the best bartenders in America fled to Europe rather than give up their craft, taking American cocktail culture with them and bringing back fresh European influences when Prohibition finally ended on December 5, 1933.

The flavor profiles of prohibition cocktails tend to fall into several gorgeous categories. Many are sours, using citrus to brighten and balance the spirit. Others are spirit-forward classics, relying on bitters and sweeteners for complexity. A remarkable number use honey, a then-exotic ingredient, to soften harsh spirits. They are elegant, potent, and deeply layered drinks. And they are absolutely worth making tonight.

18 Best Prohibition Cocktails List

The Bee’s Knees

The Bee’s Knees is perhaps the most iconic gin cocktail to emerge from the Prohibition era, and its name gives away everything. The slang “bee’s knees” was used by flappers and sheiks of the Jazz Age era, translating to someone or something that was the best. The fantastic name comes directly from the popular American phrase at the time, and the drink was created by Frank Meier, an Austrian bartender who worked at Hotel Ritz Paris during the 1920s.

The brilliance of this cocktail lies in its use of honey. The honey syrup is what really sets the Bee’s Knees apart. Instead of using regular sugar syrup, the honey adds a rich, smooth sweetness with floral and slightly earthy notes. It is pale gold in a coupe glass, garnished with a curl of lemon zest, and it tastes like a summer afternoon hiding from the law in the most stylish way possible.

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Ingredients:

• 2 oz London dry gin
• 3/4 oz fresh lemon juice
• 3/4 oz honey syrup (equal parts honey and warm water, stirred until dissolved)
• Lemon twist for garnish

Instructions:

1. Combine gin, fresh lemon juice, and honey syrup in a cocktail shaker.
2. Fill the shaker with ice and shake vigorously for 15 seconds.
3. Strain into a chilled coupe or martini glass.
4. Express a lemon twist over the glass, run it around the rim, and drop it in.

The French 75

Glamorous, effervescent, and packing a punch that matches its name, the French 75 is the cocktail equivalent of a little black dress. The French 75 was first recorded in 1922 in Harry MacElhone’s ABC of Mixing Cocktails. The cocktail is named after a rather intimidating gun that was used by the French during WWI, a fun fact to impress your friends with at your next cocktail party.

In tall flutes, this drink shimmers like liquid gold with rising champagne bubbles. The combination of gin, lemon, and bubbly is effervescent perfection. Dress up, pour carefully, and sip slowly.

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Ingredients:

• 1 oz London dry gin
• 1/2 oz fresh lemon juice
• 1/2 oz simple syrup
• 3 oz chilled Champagne or dry sparkling wine
• Lemon twist for garnish

Instructions:

1. Combine gin, lemon juice, and simple syrup in a cocktail shaker with ice.
2. Shake vigorously for about 10 seconds.
3. Strain into a chilled Champagne flute.
4. Top slowly with chilled Champagne.
5. Garnish with a long, elegant lemon twist.

The Last Word

Born at the Detroit Athletic Club around 1915 and cemented in speakeasy legend throughout Prohibition, The Last Word is one of those drinks that silences the room the moment it arrives. 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.

It is a striking pale green, almost jewel-like, served up in a coupe. An intriguing balance of sweet, sour and herbal notes, it is not hard to see why this cocktail has endured for over a century. Garnish with a maraschino cherry for a pop of ruby red against the green.

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Ingredients:

• 3/4 oz London dry gin
• 3/4 oz green Chartreuse
• 3/4 oz maraschino liqueur (such as Luxardo)
• 3/4 oz fresh lime juice
• Maraschino cherry for garnish

Instructions:

1. Add all four ingredients to a cocktail shaker filled with ice.
2. Shake hard for 15 seconds until well chilled.
3. Fine strain through a mesh strainer into a chilled coupe glass.
4. Garnish with a single maraschino cherry on a cocktail pick.

The Sidecar

Sophisticated, slightly tart, and wrapped in a sugar-rimmed coupe, the Sidecar is pure 1920s Parisian glamour in a glass. 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. Few cocktails can rival the iconic Sidecar: it’s one of the great sour drinks found in every bartending guide published around Prohibition. This brandy sour is often served with cognac, orange liqueur, and lemon juice; and in true 1930s fashion, add a sugar rim for a sweet contrast.

Deep amber in color, it catches the light beautifully. The sugar rim is not just decorative; it softens each sip into something truly indulgent.

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Ingredients:

• 2 oz cognac or aged brandy
• 3/4 oz Cointreau or triple sec
• 3/4 oz fresh lemon juice
• Sugar, for the rim
• Lemon twist or orange peel for garnish

Instructions:

1. Prepare the glass by running a lemon wedge around the rim, then dipping it in fine sugar.
2. Combine cognac, Cointreau, and lemon juice in a shaker with ice.
3. Shake vigorously for 15 seconds.
4. Strain into the sugar-rimmed coupe glass.
5. Garnish with an orange peel or lemon twist.

The Old Fashioned

If prohibition cocktails have a patriarch, it is the Old Fashioned. Bourbon, sugar, bitters, and water are the ingredients for one of the most iconic pre-Prohibition-era cocktails ever invented. Later on, during Prohibition, creative variations of this iconic whiskey cocktail started to pop up in speakeasies and dark alleys across America.

It was popular in the 18th century to add a few drops of medicinal bitters to one’s whisky, and therefore, in later years, many would ask the bartender for “just an old-fashioned whiskey cocktail.” Deep amber, served over a large chunk of ice in a rocks glass, with an orange peel curled elegantly on top, this drink is the very definition of timeless refinement.

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Ingredients:

• 2 oz bourbon whiskey
• 1 tsp granulated sugar (or 1 sugar cube)
• 2 dashes Angostura bitters
• 1 splash of water or a few drops of club soda
• Large ice cube
• Orange peel and cocktail cherry for garnish

Instructions:

1. Place the sugar (or sugar cube) in a rocks glass and saturate with bitters.
2. Add a splash of water and muddle until the sugar dissolves.
3. Add the bourbon and stir gently to combine.
4. Place a large ice cube in the glass and stir again to chill.
5. Express an orange peel over the glass, rub it along the rim, and add a cherry to garnish.

The Mary Pickford

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Named for the luminous silent film actress who was one of the biggest stars in the world during the 1920s, the Mary Pickford is sunshine in a glass. The Mary Pickford cocktail was named after the famous silent film actress Mary Pickford, one of the most beloved stars of the 1920s. The drink was reportedly created in Havana, Cuba, by an American bartender catering to tourists and exiles fleeing Prohibition in the United States.

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. It pours a gorgeous blush pink, frothy from shaking, and feels like the most glamorous tropical escape. Serve in a coupe and garnish with a pineapple wedge and a maraschino cherry.

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Ingredients:

• 1.5 oz white rum
• 1.5 oz fresh pineapple juice
• 1 tsp grenadine
• 1 tsp maraschino liqueur
• Pineapple wedge and cherry for garnish

Instructions:

1. Combine white rum, pineapple juice, grenadine, and maraschino liqueur in a shaker.
2. Fill with ice and shake vigorously for 15 seconds.
3. Double strain into a chilled coupe glass.
4. Garnish with a pineapple wedge and a maraschino cherry on a pick.

The Southside

Cool, minty, and dangerously refreshing, the Southside has one of the best backstories of any prohibition cocktail. The preferred beverage of bootlegger Al Capone and his crew, the Southside’s name is linked to Chicago’s South Side. The mint and citrus were said to mask the harshness of the bootleg gin, which made it both practical and deeply delicious.

It is a vibrant, crystal-clear drink with floating sprigs of fresh mint. Bright green, clean, and sparkling, it feels impossibly chic. Order it at a rooftop bar or make it at home and pretend you are living your most fabulous 1920s life.

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Ingredients:

• 2 oz London dry gin
• 1 oz fresh lime juice
• 3/4 oz simple syrup
• 8 to 10 fresh mint leaves, plus a sprig for garnish
• Ice
• Optional: a splash of club soda for a Southside Fizz variation

Instructions:

1. Place the mint leaves and simple syrup in the bottom of a shaker.
2. Muddle gently to release the mint oils without tearing the leaves.
3. Add gin, lime juice, and plenty of ice.
4. Shake hard for 15 to 20 seconds.
5. Fine strain into a chilled coupe or highball glass over fresh ice.
6. Garnish with a fresh mint sprig, slapped between your palms first to release the aroma.

The Gin Rickey

Light, effervescent, and refreshingly simple, the Gin Rickey is the perfect warm-weather prohibition cocktail. A recipe for the Rickey appears as early as 1903 in Daly’s Bartenders’ Encyclopedia, but it seems to have derived its popular name from Colonel Joe Rickey, a Civil War colonel turned Washington lobbyist who invented it in 1883 by adding a lime to his daily dose of bourbon with ice and sparkling mineral water. When Prohibition hit, the bourbon was replaced with gin and called a Gin Rickey.

Most delightfully, F. Scott Fitzgerald mentions the Gin Rickey in The Great Gatsby, cementing its place in literary and cocktail history forever. Tall, fizzy, and crystal clear with a slice of lime, this is an understated beauty of a drink.

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Ingredients:

• 2 oz London dry gin
• 1/2 oz fresh lime juice
• 4 to 5 oz club soda
• Lime wedge for garnish
• Ice

Instructions:

1. Fill a highball glass with ice.
2. Add gin and fresh lime juice.
3. Top with club soda and stir gently just once or twice to combine.
4. Garnish with a lime wedge squeezed on top.

The Hanky Panky

Created by Ada Coleman, one of the most celebrated female bartenders of the early 20th century, the Hanky Panky is as intriguing as its name suggests. 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 story goes that a regular patron at the Savoy bar tasted this creation and exclaimed, “By Jove! That is the real Hanky Panky.” Deep mahogany red in a chilled coupe, garnished with an orange twist. This is a drink for those who prefer their cocktails complex, brooding, and utterly irresistible.

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Ingredients:

• 1.5 oz London dry gin
• 1.5 oz sweet vermouth
• 2 dashes Fernet-Branca
• Orange twist for garnish

Instructions:

1. Combine gin, sweet vermouth, and Fernet-Branca in a mixing glass with ice.
2. Stir for about 30 seconds until well chilled and slightly diluted.
3. Strain into a chilled coupe glass.
4. Express an orange twist over the drink, rub it along the rim, and place it in the glass.

The Clover Club

Pretty in pink long before it was fashionable, the Clover Club is one of the most beautiful prohibition cocktails you will ever make. The Clover Club stems back before Prohibition, but it is just as en vogue today. Sweet raspberry syrup or grenadine combines with zingy lemon and gin to make a perfectly balanced sweet-tart drink. The best part: a classic egg white foam gives a creamy body and frothy texture to each sip.

It was named after a gentleman’s club in Philadelphia called the Clover Club, which included prominent lawyers, writers, and politicians. Blush pink with a thick, silky foam on top and a raspberry balanced on the froth, this is the most photogenic drink on this list.

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Ingredients:

• 2 oz London dry gin
• 3/4 oz fresh lemon juice
• 3/4 oz raspberry syrup (or grenadine)
• 1 egg white
• Fresh raspberries for garnish

Instructions:

1. Combine gin, lemon juice, raspberry syrup, and egg white in a shaker without ice.
2. Dry shake vigorously for 30 seconds to emulsify the egg white.
3. Add ice and shake again hard for another 15 seconds.
4. Double strain into a chilled coupe glass.
5. Garnish with a few fresh raspberries placed delicately on the foam.

The Ward 8

The Ward 8 is a whiskey sour with personality, a drink that carries the swagger of a Boston political machine and the sophistication of a 1920s supper club. The Ward 8 cocktail is believed to have been inspired to honor Martin Lomasney’s election when the state first elected him at the turn of the 20th century. Known among drinkers in the 1920s for its features, the beverage contained rye whiskey masked by sweet grenadine and orange juice.

Warm amber with a rosy blush from the grenadine, this cocktail is as beautiful as it is bold. Serve in a chilled coupe with a maraschino cherry and an orange half-wheel for a presentation worthy of a ballroom toast.

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Ingredients:

• 2 oz rye whiskey
• 1 oz fresh lemon juice
• 1/2 oz fresh orange juice
• 1/2 oz grenadine
• Maraschino cherry and orange slice for garnish

Instructions:

1. Combine rye whiskey, lemon juice, orange juice, and grenadine in a shaker with ice.
2. Shake vigorously for 15 seconds.
3. Strain into a chilled coupe or sour glass.
4. Garnish with a maraschino cherry and a half-wheel of orange.

The Jack Rose

Rosy, sharp, and deeply storied, the Jack Rose is one of those prohibition cocktails that appears across decades of American literary and cinematic history. The Jack Rose Cocktail is another old-timer which has stood up under the years, built around the uniquely American spirit of applejack brandy, making it distinctly rooted in domestic tradition even when everything else was imported or illicit.

A gorgeous deep pink, almost crimson, with a frothy citrus cap. Served in a coupe, this is a cocktail that rewards those willing to seek out applejack, a spirit that deserves far more attention than it currently receives.

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Ingredients:

• 2 oz applejack (apple brandy)
• 3/4 oz fresh lemon juice
• 1/2 oz grenadine
• Lemon twist for garnish

Instructions:

1. Combine applejack, lemon juice, and grenadine in a cocktail shaker with ice.
2. Shake vigorously for 15 seconds.
3. Strain into a chilled coupe glass.
4. Garnish with a lemon twist.

The Manhattan

Brooding, complex, and utterly sophisticated, the Manhattan is the pinnacle of spirit-forward prohibition cocktails. One of the most famous stories is that the Old Fashioned was created at a Louisville social club, and similarly, during Prohibition, creative variations of iconic whiskey cocktails started popping up in speakeasies. The Manhattan, built on rye and sweet vermouth, became the drink of choice in the finest underground establishments.

Deep burgundy red, served up in a cocktail glass with a plump cherry at the bottom or a twist of orange dancing on top. Every sip reveals something new, from the vanilla warmth of the rye to the dark fruit of the vermouth.

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Ingredients:

• 2 oz rye whiskey (or bourbon for a slightly sweeter version)
• 1 oz sweet vermouth
• 2 dashes Angostura bitters
• 1 dash orange bitters (optional)
• Maraschino cherry or orange twist for garnish

Instructions:

1. Combine whiskey, sweet vermouth, and bitters in a mixing glass with ice.
2. Stir for 30 to 40 seconds until properly chilled and diluted.
3. Strain into a chilled coupe or martini glass.
4. Garnish with a maraschino cherry on a pick, or an expressed orange twist.

The Hemingway Daiquiri

Ernest Hemingway was a man who knew exactly what he wanted in a drink: more rum and less sugar. Ernest Hemingway, fond of getting himself a drink or two, stopped at the El Floridita bar in Havana, where he took one sip of his favorite drink, the daiquiri. As usual, it was not sweet enough or strong enough. The bartender made him another one with more rum than sugar and named the new recipe after him, a classic Hemingway Daiquiri.

Tart, complex, and unapologetically boozy, this daiquiri is pale gold with a thin pink blush from the grapefruit. It is all citrus and depth, a drink that tastes like literary ambition and a Caribbean afternoon.

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Ingredients:

• 2 oz white rum
• 3/4 oz fresh lime juice
• 1/2 oz fresh grapefruit juice
• 1/4 oz maraschino liqueur
• No added sugar (true to Hemingway’s request)
• Lime wheel for garnish

Instructions:

1. Combine rum, lime juice, grapefruit juice, and maraschino liqueur in a shaker with ice.
2. Shake hard for 15 to 20 seconds.
3. Double strain into a chilled coupe glass.
4. Garnish with a thin lime wheel.

The Scofflaw

Few cocktail names carry as much cultural delight as the Scofflaw, which was literally invented to mock lawbreakers. The Boston Herald held a contest to see who could coin the best term to describe all the people flagrantly and frequently violating the Volstead Act. “Scofflaw,” submitted by two different people, was the winner. Bartenders at Harry’s New York Bar in Paris immediately created a cocktail in its honor.

Rosy orange with a slight cloudiness from the fresh citrus, the Scofflaw is served up in a coupe with an orange twist. It is sweet and tart, and a bit smoother and more complex than it would be without the vermouth. Raise a glass to everyone who ever chose a good drink over a bad law.

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Ingredients:

• 1.5 oz rye whiskey
• 1 oz dry vermouth
• 3/4 oz fresh lemon juice
• 3/4 oz grenadine
• 2 dashes orange bitters
• Orange twist for garnish

Instructions:

1. Combine all ingredients in a cocktail shaker with ice.
2. Shake vigorously for 15 seconds.
3. Strain into a chilled coupe glass.
4. Garnish with an orange twist.

The Monkey Gland

Do not let the peculiar name deter you. The Monkey Gland is a delightfully fruity and herbaceous gin cocktail with Paris written all over it. The Monkey Gland Gin Cocktail is a Prohibition Era drink that originated in Paris at Harry’s New York Bar. Despite its peculiar name, this cocktail is a delightful blend of gin, absinthe, and homemade grenadine made from pomegranate juice and sugar.

Deep ruby red with a botanical whisper from the absinthe, the Monkey Gland is served up in a coupe. It is fruity, faintly anise-scented, and absolutely unexpected in the very best way. Garnish with an orange twist and serve with a story.

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Ingredients:

• 2 oz London dry gin
• 1 oz fresh orange juice
• 1 tsp grenadine
• 1 tsp absinthe (or substitute Pernod)
• Orange twist for garnish

Instructions:

1. Combine gin, orange juice, grenadine, and absinthe in a cocktail shaker with ice.
2. Shake vigorously for 15 seconds.
3. Strain into a chilled coupe glass.
4. Garnish with an orange twist.

The Corpse Reviver No  2

For the mornings after the best nights (or the afternoons that need rescuing), the Corpse Reviver No. 2 is the ultimate prohibition-era pick-me-up. The Corpse Revivers cemented their popularity in the Prohibition era by being catalogued in the 1930 Savoy Cocktail Handbook. The classic instruction in the Savoy guide read: “four of these taken in swift succession will unrevive the corpse again.”

Corpse Reviver No. 2 is a balanced mix of gin, Cointreau, Lillet Blanc, lemon juice, and a dash of absinthe. It is citrusy and slightly herbal, a good choice for brunch or as a palate cleanser. Pale golden with an ethereal shimmer, it arrives in a coupe and disappears far too quickly.

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Ingredients:

• 3/4 oz London dry gin
• 3/4 oz Cointreau (or triple sec)
• 3/4 oz Lillet Blanc
• 3/4 oz fresh lemon juice
• 1 dash absinthe
• Lemon twist or cherry for garnish

Instructions:

1. Rinse a chilled coupe glass with absinthe, swirling it to coat, then discard the excess.
2. Combine gin, Cointreau, Lillet Blanc, and lemon juice in a shaker with ice.
3. Shake hard for 15 seconds.
4. Strain into the absinthe-rinsed coupe.
5. Garnish with a lemon twist.

The Aviation

Lavender-hued, floral, and impossibly romantic, the Aviation is the most visually stunning prohibition cocktail on this list. First appearing in Hugo Ensslin’s 1916 cocktail book, it soared in popularity through the 1920s before nearly vanishing when creme de violette became difficult to source. Its revival in the 21st century has made it a modern staple.

The Aviation is a pale purple dream in a coupe glass, its violet hue shimmering and unique. Floral, slightly sweet, and gently tart, it is a drink that feels like a love letter to the Jazz Age. Garnish with a single violet or a maraschino cherry.

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Ingredients:

• 2 oz London dry gin
• 1/2 oz maraschino liqueur
• 1/4 oz creme de violette
• 3/4 oz fresh lemon juice
• Maraschino cherry or edible violet for garnish

Instructions:

1. Combine gin, maraschino liqueur, creme de violette, and lemon juice in a shaker with ice.
2. Shake vigorously for 15 seconds.
3. Fine strain into a chilled coupe glass.
4. Garnish with a maraschino cherry on a cocktail pick.

The Bacardi Cocktail

Bright, breezy, and rosy pink with tropical energy, the Bacardi Cocktail became an instant sensation the moment Prohibition ended. As bartenders pieced together a renewed American cocktail culture following repeal, one relatively obscure recipe was elevated to grand heights. It became an instant success among patrons immediately after Prohibition fizzled on December 5th. That drink is known as the Bacardi Cocktail. It involves rum with lime juice and grenadine syrup for sweetness that produces a unique pink coloration which explains its popularity during this era.

Light, fruity, and effortlessly crowd-pleasing, this cocktail is pink perfection in a coupe. Serve with a lime wheel and let the Roaring Twenties spirit take over your evening.

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Ingredients:

• 2 oz Bacardi white rum
• 3/4 oz fresh lime juice
• 1/2 oz grenadine
• Lime wheel for garnish

Instructions:

1. Combine rum, lime juice, and grenadine in a cocktail shaker with ice.
2. Shake vigorously for 15 seconds.
3. Strain into a chilled coupe glass.
4. Garnish with a lime wheel.

Conclusion

Prohibition cocktails are so much more than just old recipes. They are artifacts of one of the most electric, defiant, and creative eras in modern history. Every Bee’s Knees you mix carries the spirit of a flapper in a sequined dress. Every Sidecar you pour echoes the laughter drifting out of a hidden Parisian bar. And every French 75 you clink with a friend honors the joy of gathering and drinking together, something that people during Prohibition risked quite a lot to enjoy.

What makes these drinks so enduringly relevant is that they were born from the belief that a great cocktail can transform an ordinary evening into something unforgettable. The bartenders of the 1920s understood flavor, balance, and occasion in a way that still feels deeply modern. Honey, fresh citrus, premium spirits, bitter Italian liqueurs, sparkling wine: the building blocks of prohibition cocktails are the same ones driving the best cocktail menus in the world right now.

Whether you are making your first Bee’s Knees in your kitchen or hosting a full speakeasy soiree complete with jazz records and feather headbands, these 18 prohibition cocktails will never let you down. Put on your favorite playlist, gather your ingredients, and raise a glass to the women who drank them first.

Cheers to the scofflaws, the flappers, and everyone who ever believed a fabulous cocktail is worth every effort.

Sources: https://chesbrewco.com
Category: Cocktails