15 Speakeasy Cocktails That Will Make You Feel Irresistibly Alive Tonight Updated 06/2026

There is something undeniably magnetic about the idea of slipping through a hidden door, whispering a password to a stranger, and finding yourself inside a dimly lit room alive with jazz, laughter, and the clinking of ice. Speakeasy cocktails carry that same electric energy in every sip. They are not just drinks. They are an experience, a mood, a tiny rebellion poured into a coupe glass.

Whether you are hosting a themed dinner party, looking to impress at your next girls’ night, or simply craving something more interesting than a basic vodka soda, speakeasy cocktails deliver that sense of occasion that modern mixology sometimes forgets. These are recipes with stories behind them, drinks that were born from necessity, creativity, and a touch of delicious defiance.

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This guide will walk you through everything you need to know about speakeasy-style cocktails, from their fascinating origins to fifteen show-stopping recipes you can shake, stir, and savor tonight.

The Allure of Speakeasy Cocktails: History, Culture, and Craft

The story of speakeasy cocktails begins with one of the most dramatic social experiments in American history. From 1920 to 1933, the 18th Amendment to the U.S. Constitution made it illegal to produce, sell, or transport alcoholic beverages in the United States. This era, known as Prohibition, was meant to stamp out drinking entirely. Instead, it did the opposite.

Underground bars, known as speakeasies, sprang up across every major American city. 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. Rather than silencing the cocktail world, these restrictions ignited a golden age of bartending creativity that we are still celebrating today.

The name “speakeasy” itself is a piece of history. Patrons were told to “speak easy,” meaning quietly, so as not to attract the attention of law enforcement. Cloistered behind secret doors, hidden from view except for those in the know, password protected, and only discussed in hushed tones, the idea of a speakeasy is thrilling. These venues became cultural hubs where jazz musicians played, flappers danced, and a diverse crowd mingled in ways that polite society rarely allowed.

Bartenders during this era faced a genuine challenge. Quality liquor was scarce, so they masked harsh flavors with sweeteners, citrus, and bitters. Fresh ingredients were key. The cocktails were often strong but balanced, designed to disguise the rough edges of bootleg spirits. The result was an entirely new school of mixology built on balance, imagination, and resourcefulness. Many Prohibition-era cocktails were inspired by those of pre-Prohibition, but the dubious moonshine whiskies and bathtub gins had to be masked with citrus and fruit juices, ginger ales, colas, and other flavors.

Some of the cocktails created in this period have a fascinating international dimension. These cocktail recipes were developed in European hotel bars, in Cuban resorts, and quite a few in small American speakeasies where improvisation and inventiveness were part of the job. American tourists and exiles who fled abroad to escape Prohibition found bartenders in Havana, Paris, and London eager to serve them, and many iconic recipes were born in those exchanges.

The cultural impact of speakeasy culture reaches far beyond the glass. 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.

It is also worth noting an interesting statistic that speaks to how dramatically Prohibition reshaped drinking habits. Prior to Prohibition, distilled spirits accounted for less than 40 percent of the alcohol consumed in America. People were mainly drinking beer, wine, and champagne. The ban inadvertently pushed drinkers toward hard liquor, which was easier to hide, transport, and produce in small quantities. This shift fundamentally changed the American drinking landscape forever.

Today, modern speakeasy-style bars have become one of the most beloved trends in upscale nightlife. Speakeasies, those hidden gems of dim lighting and creative libations, have evolved into a beloved facet of chic modern nightlife. For women who appreciate beauty, atmosphere, and a well-crafted drink, there is no genre of cocktail quite as satisfying as a speakeasy classic.

15 Best Speakeasy Cocktails List

The Bee’s Knees

Few cocktails capture the spirit of the 1920s as perfectly as the Bee’s Knees. The Bee’s Knees is one of the most cheerful cocktails to come out of Prohibition, named using the slang of the time, which meant “the very best.” It was born from necessity; bathtub gin was often harsh, so honey and citrus became natural partners to soften the edges. The combination turned out to be so delightful that the drink outlived the era by a century.

It pours a pale golden hue into a chilled coupe, catching the light like liquid sunshine. The aroma is floral and bright, and the first sip delivers a beautifully balanced wave of tart lemon, floral honey, and botanical gin. It is elegant without being fussy, which makes it a perfect cocktail for a candlelit evening at home or a sophisticated girls’ gathering.

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Ingredients:

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

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Instructions:

• Step 1: Combine honey and warm water in equal parts, stirring until fully dissolved to create the honey syrup. Allow it to cool completely.
• Step 2: Add gin, fresh lemon juice, and honey syrup to a cocktail shaker filled with ice.
• Step 3: Shake vigorously for 15 seconds until the shaker feels ice cold on the outside.
• Step 4: Double-strain into a chilled coupe or cocktail glass.
• Step 5: Garnish with a lemon twist, expressing the oils over the surface before resting it on the rim.

The French 75

The French 75 is the cocktail equivalent of a little black dress: effortlessly glamorous, appropriate for any occasion, and always impressive. Named after a French artillery gun used during the First World War, the French 75 was said to have a kick strong enough to match its namesake. Despite the dramatic backstory, this drink is all lightness and celebration.

It arrives in a slender champagne flute, bubbles rising in delicate streams through the pale gold liquid. The combination of gin, lemon, and sparkling wine creates a cocktail that feels both festive and refined. It is ideal for toasting a birthday, a promotion, or simply a Wednesday night when you decide you deserve something beautiful.

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Ingredients:

• 1 oz dry gin
• 1/2 oz fresh lemon juice
• 1/2 oz simple syrup (1:1 sugar and water)
• 3 oz chilled Champagne or dry sparkling wine
• Lemon twist, for garnish

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Instructions:

• Step 1: Chill a champagne flute in the freezer for five minutes.
• Step 2: Add gin, fresh lemon juice, and simple syrup to a cocktail shaker filled with ice.
• Step 3: Shake well for about 10 to 12 seconds.
• Step 4: Strain into the chilled champagne flute.
• Step 5: Top slowly with chilled Champagne, pouring down the side of the glass to preserve the bubbles.
• Step 6: Garnish with a long, spiraled lemon twist for maximum elegance.

The Last Word

The Last Word is the kind of cocktail that surprises you. It looks deceptively simple, but every sip reveals a new layer of complexity that keeps you coming back. This gin-based cocktail was created in 1916 at the Detroit Athletic Club, where it was offered for the price of 35 cents, making it the club’s most expensive cocktail at the time. It fell into oblivion after the Second World War before being rediscovered a few years ago.

It pours a luminous pale green into a coupe glass, with an aroma that is herbal, citrusy, and slightly sweet. The flavor is a perfect harmony of equal parts: bright lime, earthy chartreuse, sweet cherry, and crisp gin. It is a cocktail for women who like their drinks to have personality and their evenings to be memorable.

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Ingredients:

• 3/4 oz dry gin
• 3/4 oz fresh lime juice
• 3/4 oz green Chartreuse
• 3/4 oz maraschino liqueur
• A cocktail cherry, for garnish

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Instructions:

• Step 1: Chill a coupe glass by filling it with ice water and setting it aside while you prepare the drink.
• Step 2: Combine gin, lime juice, green Chartreuse, and maraschino liqueur in a cocktail shaker filled with ice.
• Step 3: Shake vigorously for 15 seconds.
• Step 4: Discard the ice water from the coupe, then double-strain the cocktail into the chilled glass.
• Step 5: Garnish with a single cocktail cherry placed delicately in the center.

The Southside

The Southside is perhaps the most storied cocktail on this list, with a history that reads like a Prohibition-era thriller. The southside cocktail is the most notorious of our libations. As Al Capone’s drink of choice, the cocktail is named after his southside Chicago gang. Whatever its precise origin, the drink itself is anything but rough. It is bright, minty, and supremely refreshing.

Imagine a gin mojito that skipped the rum and leaned fully into its botanical roots. The Southside is a vibrant emerald-green cocktail, served in a chilled coupe and garnished with a sprig of fresh mint that perfumes every sip before it even reaches your lips. It is perfect for warm evenings on the porch or a sophisticated summer brunch.

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Ingredients:

• 2 oz dry gin
• 1 oz fresh lime juice
• 3/4 oz simple syrup
• 8 fresh mint leaves, plus a sprig for garnish
• Ice

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Instructions:

• Step 1: Place mint leaves in the bottom of a cocktail shaker and press them gently with a muddler just enough to release their oils, without tearing them.
• Step 2: Add gin, lime juice, and simple syrup along with a generous handful of ice.
• Step 3: Shake vigorously for 15 seconds.
• Step 4: Double-strain through a fine mesh sieve into a chilled coupe glass to remove all mint fragments.
• Step 5: Garnish with a fresh mint sprig, gently clapping it between your palms first to wake up the aroma.

The Sidecar

The Sidecar is one of the most sophisticated cocktails born from the Prohibition era, a drink that feels like it belongs in a Parisian café in the best possible way. 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.

It is typically served in a sugar-rimmed coupe, the golden-amber liquid glowing warmly inside. The first sip is a revelation: tart lemon, rich cognac, and the warm sweetness of orange liqueur all arrive together in perfect proportion. It is 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 30s fashion, the sugar rim provides a sweet contrast.

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Ingredients:

• 1.5 oz cognac
• 3/4 oz Cointreau or triple sec
• 3/4 oz fresh lemon juice
• Sugar, for the rim
• Lemon twist, for garnish

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Instructions:

• Step 1: Run a lemon wedge around the rim of a coupe glass, then dip it in a plate of fine sugar to coat evenly. Set aside in the freezer to chill.
• Step 2: Combine cognac, Cointreau, and fresh lemon juice in a cocktail shaker filled with ice.
• Step 3: Shake well for 15 seconds until thoroughly chilled.
• Step 4: Fine strain into the prepared sugar-rimmed coupe.
• Step 5: Garnish with a twisted lemon peel, expressing the oils over the surface of the drink.

The Aviation

The Aviation is a cocktail that looks like it was poured from a bottle of twilight sky. Its signature lavender-blue hue is captivating, and the flavor lives up to the visual drama. This gorgeous lavender-hued cocktail was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century.

The crème de violette is what gives the Aviation its iconic color, a deep, dreamy purple-blue that graduates to lilac as it catches the light. The taste is floral and slightly sweet, with the brightness of lemon and the almond-cherry note of maraschino liqueur weaving through the gin base. This is a cocktail to photograph, to linger over, and to share with someone special.

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Ingredients:

• 2 oz dry gin
• 1/2 oz maraschino liqueur
• 1/4 oz crème de violette
• 3/4 oz fresh lemon juice
• A cocktail cherry, for garnish

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Instructions:

• Step 1: Chill a cocktail glass or coupe in the freezer for at least five minutes.
• Step 2: Combine gin, maraschino liqueur, crème de violette, and lemon juice in a cocktail shaker with ice.
• Step 3: Shake vigorously for about 15 seconds.
• Step 4: Double-strain into the chilled glass.
• Step 5: Drop a single cocktail cherry into the center of the drink, where it will sink slowly through the violet liquid like a tiny jewel.

The Manhattan

The Manhattan is a cocktail with gravitas. It does not try to charm you with fruit or bubbles. It simply arrives, mahogany and gleaming in a martini glass, and commands your attention. It is a blend of bourbon, vermouth, bitters, and cherry juice, creating a smooth and balanced taste. The cocktail’s history dates back to the 1870s, where it was invented at the Manhattan Club in New York City.

By the time Prohibition arrived, the Manhattan was already legendary, and it became a speakeasy staple because good whiskey, even smuggled whiskey, could be elevated beautifully with sweet vermouth and aromatic bitters. It is the perfect cocktail for a woman who knows exactly what she wants and is not apologetic about it.

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Ingredients:

• 2 oz bourbon or rye whiskey
• 1 oz sweet vermouth
• 2 dashes Angostura bitters
• 1 dash orange bitters (optional)
• Luxardo maraschino cherry, for garnish
• Orange peel, for garnish

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Instructions:

• Step 1: Combine bourbon, sweet vermouth, and bitters in a mixing glass filled with large ice cubes.
• Step 2: Stir steadily for 30 seconds. The Manhattan is a stirred cocktail, never shaken, to maintain its silky clarity.
• Step 3: Strain into a chilled coupe or martini glass.
• Step 4: Express an orange peel over the surface by holding it over the glass and giving it a firm twist, then discard or rest it on the rim.
• Step 5: Drop in a Luxardo cherry as a luxurious finishing touch.

The Old Fashioned

The Old Fashioned might be the most elemental cocktail ever created. It is whiskey at its most beautiful: a little sweet, a little bitter, deeply aromatic, and completely timeless. For as long as there have been cocktails, the Old Fashioned has been around. Until the late 19th century, it is what you would get if you asked the bartender for a “whiskey cocktail.”

Served over a large, crystal-clear ice rock in a thick-walled rocks glass, the Old Fashioned is a study in simplicity and elegance. The amber spirit gleams around the ice, and the orange twist curls over the top like a crown. Sipping one feels like sitting by a fireplace with a great book and nowhere else to be.

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Ingredients:

• 2 oz bourbon or rye whiskey
• 1 tsp demerara sugar or 1 sugar cube
• 2 dashes Angostura bitters
• 1 dash orange bitters
• Large ice cube
• Orange peel and a cocktail cherry, for garnish

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Instructions:

• Step 1: Place the sugar cube or sugar in the bottom of a rocks glass. Add both dashes of bitters and a small splash of water or soda.
• Step 2: Muddle gently until the sugar is mostly dissolved.
• Step 3: Add a large ice cube to the glass.
• Step 4: Pour in the whiskey and stir gently for about 20 seconds.
• Step 5: Express a wide strip of orange peel over the drink and run it around the rim before placing it in the glass.
• Step 6: Add a cocktail cherry for color and a touch of sweetness.

The Sazerac

The Sazerac is the godfather of American cocktails, a drink so historically significant that the city of New Orleans declared it their official cocktail. It predates Prohibition by decades but thrived in speakeasies thanks to its boldness and complexity.

It arrives in an old-fashioned glass rinsed with absinthe, which coats the interior with a green-gold film and an anise fragrance that greets you before the first sip. The rye whiskey is bold and spicy, the Peychaud’s bitters add a floral cherry note, and the absinthe rinse ties it all together in a way that feels almost alchemical.

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Ingredients:

• 2 oz rye whiskey
• 1/4 oz absinthe (for rinsing the glass)
• 1 sugar cube
• 3 dashes Peychaud’s bitters
• 1 dash Angostura bitters
• Lemon peel, for garnish

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Instructions:

• Step 1: Chill an old-fashioned rocks glass by filling it with ice. Set it aside.
• Step 2: In a separate mixing glass, muddle the sugar cube with Peychaud’s bitters and Angostura bitters.
• Step 3: Add rye whiskey and a handful of ice. Stir for 30 seconds until well chilled.
• Step 4: Discard the ice from the rocks glass. Add the absinthe and swirl it around the inside of the glass to coat, then discard any excess.
• Step 5: Strain the cocktail into the absinthe-rinsed glass.
• Step 6: Twist a lemon peel over the drink to express the oils, then either rest it on the rim or discard it per your preference. No cherry, no ice. That is the Sazerac way.

Mary Pickford

The Mary Pickford is as glamorous and luminous as its namesake. 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 pours a blushing rose-pink into a coupe glass, catching the light with the warmth of a sunset. The flavor is tropical and playful, with sweet pineapple, rich rum, and the floral sweetness of maraschino liqueur dancing together. A splash of grenadine gives it that gorgeous blush color. This is a cocktail that feels like a vacation.

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Ingredients:

• 2 oz white rum
• 1 oz fresh pineapple juice
• 1 tsp grenadine
• 1 tsp maraschino liqueur
• Ice
• A cocktail cherry, for garnish

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Instructions:

• Step 1: Combine white rum, pineapple juice, grenadine, and maraschino liqueur in a cocktail shaker filled with ice.
• Step 2: Shake vigorously for 15 seconds to blend the flavors and chill the drink thoroughly.
• Step 3: Double-strain into a chilled coupe glass.
• Step 4: Watch as the cocktail settles into its beautiful pink gradient.
• Step 5: Garnish with a Luxardo cherry perched on the rim for an extra touch of Hollywood glamour.

The Hanky Panky

The Hanky Panky is a cocktail with one of the most charming origin stories in mixology. 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.

It is particularly meaningful for women who love cocktail culture, as Ada Coleman was a trailblazer in a male-dominated field. The drink itself is a luscious ruby-hued sipper served up in a martini glass, with the bittersweet complexity of Fernet-Branca weaving through sweet vermouth and gin. It tastes like sophistication with a wink.

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Ingredients:

• 1.5 oz dry gin
• 1.5 oz sweet vermouth
• 2 dashes Fernet-Branca
• Orange peel, for garnish

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Instructions:

• Step 1: Combine gin, sweet vermouth, and Fernet-Branca in a mixing glass with plenty of ice.
• Step 2: Stir for 30 seconds until the drink is cold and properly diluted.
• Step 3: Strain into a chilled coupe or martini glass.
• Step 4: Express an orange peel over the drink by giving it a firm twist to release the oils, then place it on the rim.
• Step 5: Serve immediately and enjoy the layers of flavor as they evolve in the glass.

Corpse Reviver No. 2

The Corpse Reviver No. 2 has one of the most theatrical names in cocktail history, and it absolutely lives up to the intrigue. An early recipe for the Corpse Reviver is found in 1903 in The Steward’s Handbook and Guide to Party Catering. With the inclusion of Corpse Reviver 2 in the Savoy Cocktail Book, these gin cocktails would be forever associated with the Flapper era.

The cocktail pours a pale, luminous gold with a faint herbal shimmer from the Cointreau and Lillet Blanc. A touch of absinthe rinses the glass before serving, adding a whisper of anise to every sip. It is sharp, citrusy, a little mysterious, and entirely addictive. The name comes from its supposed restorative powers the morning after a long night out.

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Ingredients:

• 3/4 oz dry gin
• 3/4 oz Cointreau
• 3/4 oz Lillet Blanc
• 3/4 oz fresh lemon juice
• 1 dash absinthe (for rinsing)
• Orange twist, for garnish

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Instructions:

• Step 1: Rinse a chilled coupe glass with a small dash of absinthe by swirling it around the inside and discarding the excess.
• Step 2: Combine gin, Cointreau, Lillet Blanc, and lemon juice in a cocktail shaker with ice.
• Step 3: Shake vigorously for 15 seconds.
• Step 4: Double-strain into the absinthe-rinsed coupe.
• Step 5: Garnish with a thin orange twist, expressed over the glass and draped over the rim.

The Clover Club

The Clover Club is a cocktail that predates Prohibition but truly found its moment in the speakeasy era. Named after a Philadelphia men’s literary club from the 1890s, it became fashionable in hidden bars where women were suddenly welcome to drink alongside men for the first time in social history.

It is one of the most visually beautiful cocktails you can make: a shimmering, frothy pink cloud in a coupe glass, with a silky texture from egg white and a flavor that is tart, sweet, and deeply refreshing. This is the cocktail for a bridal shower, a birthday brunch, or any moment when you want to feel a little bit magical.

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Ingredients:

• 2 oz dry gin
• 3/4 oz fresh lemon juice
• 3/4 oz raspberry syrup (blend equal parts fresh raspberries and simple syrup, then strain)
• 1/2 oz dry vermouth
• 1 egg white
• Fresh raspberries, for garnish

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Instructions:

• Step 1: Combine gin, lemon juice, raspberry syrup, dry vermouth, and egg white in a cocktail shaker without ice.
• Step 2: Seal the shaker and perform a dry shake, shaking vigorously for 15 seconds. This step creates the foam from the egg white.
• Step 3: Open the shaker, add ice, and shake again for another 15 seconds until very cold.
• Step 4: Double-strain through a fine mesh sieve into a chilled coupe.
• Step 5: Gently place two or three fresh raspberries on top of the foam as a garnish. They will sit beautifully on the surface.

Singapore Sling

The Singapore Sling transports you somewhere tropical and impossibly chic with every sip. The Singapore Sling is a gin cocktail invented in Singapore around 1915. It was most likely created by a bartender at the Raffles Hotel. By the time the Prohibition era was in full swing, it had already become an international sensation, served to celebrities and socialites wherever quality gin could be found.

It arrives in a tall glass over ice, a rosy, jewel-toned drink that is layered with fruit, spice, and herbal complexity. The pineapple juice brings tropical sweetness, the cherry brandy adds a deep berry note, and a float of Bénédictine gives it a honeyed, herbal depth that keeps it from being overly sweet.

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Ingredients:

• 1.5 oz dry gin
• 1/2 oz cherry brandy (Cherry Heering)
• 1/4 oz Cointreau
• 1/4 oz Bénédictine
• 4 oz fresh pineapple juice
• 1/2 oz fresh lime juice
• 1 dash Angostura bitters
• A splash of grenadine
• A pineapple slice and cocktail cherry, for garnish

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Instructions:

• Step 1: Combine gin, cherry brandy, Cointreau, Bénédictine, pineapple juice, lime juice, and bitters in a cocktail shaker filled with ice.
• Step 2: Add a small splash of grenadine for color.
• Step 3: Shake well for 15 seconds until very cold.
• Step 4: Strain into a tall glass filled with fresh ice.
• Step 5: Garnish with a pineapple slice and a bright red cherry for a presentation that is as fun as the drink itself.

Blood and Sand

The Blood and Sand is the dark horse of speakeasy cocktails: the one that surprises everyone who tries it for the first time. It is one of the few classic cocktails with Scotch from the 1920s and 1930s. It is similar to a Manhattan or Martinez, but with blood orange juice and cherry liqueur. It is light and semi-sweet, with a balanced and cherry-forward flavor.

Named after a 1922 Rudolph Valentino bullfighting film, this cocktail pours a stunning deep crimson that lives up to its dramatic name. The flavor is complex and beguiling: smoky Scotch whisky, sweet cherry liqueur, herbaceous sweet vermouth, and bright citrus from fresh blood orange all woven together into something unexpectedly harmonious.

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Ingredients:

• 3/4 oz blended Scotch whisky
• 3/4 oz Cherry Heering or cherry brandy
• 3/4 oz sweet vermouth
• 3/4 oz fresh blood orange juice (or regular orange juice)
• Flamed orange peel or cocktail cherry, for garnish

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Instructions:

• Step 1: Combine Scotch, Cherry Heering, sweet vermouth, and blood orange juice in a cocktail shaker with ice.
• Step 2: Shake vigorously for 15 seconds. Because of the citrus, this cocktail is shaken rather than stirred.
• Step 3: Double-strain into a chilled coupe glass.
• Step 4: Admire the extraordinary deep red color for a moment before garnishing.
• Step 5: Finish with a flamed orange peel: hold a lit match near a strip of orange peel and squeeze it over the flame so the oils ignite briefly, creating a caramelized, smoky aroma over the glass.

Conclusion

Speakeasy cocktails are more than a trend. They are a living link to one of the most fascinating and creative periods in drinking history, a time when bartenders transformed limitation into innovation and hidden rooms became the birthplace of recipes we still cherish today.

From the golden simplicity of the Bee’s Knees to the smoky drama of a Blood and Sand, each of these cocktails carries a story worth telling. They reward curiosity, encourage creativity, and remind us that the best drinks are always about more than what is in the glass.

So clear a space on your kitchen counter, chill your coupe glasses, and gather your ingredients. Whether you are mixing one of these classics for yourself after a long day or serving a full spread at your next gathering, every sip is an invitation to step into the spirit of the Roaring Twenties, where the music was loud, the drinks were inventive, and women claimed their place at the bar with absolute style.

The password? Consider yourself already in.

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