Cocktails with Dina–
For 13 long years, the 18th Amendment prohibited the buying or selling of alcohol. But the ban unwittingly sparked a transformation of the industry still felt today. December 5, 1933, now known as National Repeal Day, marked the end of that dry spell and the return of spirits to the public sphere. But it wasn’t just the legal flow of alcohol that returned; there was a reinvention of bars, pubs, and breweries, with new innovations and culture.
During Prohibition, clandestine establishments known as speakeasies were the birthplace of the modern cocktail. The harshness of illegally distilled spirits forced speakeasies to concoct inventive recipes to make the drinks more palatable with bitter, sour, sweet, and herbaceous flavors. These hidden spaces paved the way for the modern cocktail bar. The gathering for a drink became tasting an art and experiencing a social ritual. During the month of National Repeal Day, let us honor the enduring legacy of these speakeasy pioneers.
Today, bartenders continue to draw inspiration from the Prohibition era, emphasizing quality and creativity with fresh, local ingredients—a nod to the resourcefulness of that time. Just as speakeasy mixologists turned limited and sometimes questionable supplies into timeless creations, modern bartenders craft innovative drinks that embrace sustainability and the minimalistic approach of the era. From crafting syrups in-house to reducing waste with zero-waste cocktail programs, this spirit of inventiveness lives on, nowadays reflecting a thoughtful balance between flavor and environmental responsibility.
Two Prohibition-era cocktails that are near and dear to my heart are the Corpse Reviver No. 2 and Scofflaw Cocktail. The Corpse Reviver No. 2, as suggested by the title, revives the palate with a lacing of herbal, citrus, and slightly bitter. This cocktail was made famous by Harry Craddock, who compiled recipes for The Savoy Cocktail Book that was published in 1930. Harry was a renowned bartender who fled the United States during Prohibition to England to continue his craft, at which point he compiled his iconic cocktail manual. This drink’s name also hints at how it was crafted to revive the spirit of conviviality in an era when gathering over alcohol was both risky and rebellious.
Similarly, the Scofflaw Cocktail was created in 1924 at Harry’s New York Bar (a haven for American expatriates in Paris) by Harry MacElhone. The Scofflaw Cocktail gained notoriety quickly, because it directly mocked Prohibition and celebrated those who “scoffed” at the law. The cocktail is elegant and balanced; it combines rye whiskey, dry vermouth, lemon juice, grenadine, and orange bitters. The way the tartness, sweetness, and spice intertwine is an artful approach to a balanced cocktail.
As we gather with family and friends, let us reflect on how far we’ve come—from secret gatherings and makeshift spirits, to vibrant bars that celebrate both the art of the cocktail and a more sustainable future. Share a Corpse Reviver No. 2, or the Scofflaw Cocktail, not just as a toast to the past, but as a celebration of the creativity, resilience, and community that define cocktail culture today.
San Francisco-based Dina Novarr enjoys sharing her passion for fine wines, spirits, non-alcoholic craft beverages, and more with others.
Scofflaw Cocktail
2 ounces Michter’s Rye Whiskey
½ ounce Lo-fi Aperitifs Dry
Vermouth
¾ ounce grenadine
¾ ounce fresh lemon juice
orange twist, for garnish
1. Combine all ingredients except garnish in a cocktail shaker filled with ice.
2. Shake vigorously for 15 – 20 seconds until well-chilled and strain into a chilled coupe.
3. Garnish with an orange or lemon twist.
Corpse Reviver No. 2
1 teaspoon absinthe, to rinse
3/4 ounce Crop Farmer’s Organic
Gin
3/4 ounce Lo-fi Aperitifs Dry
Vermouth
3/4 ounce triple sec
3/4 ounce lemon juice, freshly
squeezed
orange twist, for garnish
1. In a chilled cocktail glass, add absinthe. Swirl to coat the interior of the glass, and discard excess.
2. In a cocktail shaker filled with ice, combine gin, triple sec, lemon juice, and Lo-Fi Aperitifs Dry Vermouth. Shake for 12-15 seconds until well chilled. Double-strain through a fine mesh strainer into the prepared glass.
3. Garnish with an orange twist.
Cocktails with Dina
Published on December 5, 2024
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