Prohibition, the law that banned the manufacture, transportation, and sale of alcohol in the United States, may have banned liquor, but it didn’t ban innovation. In line with the true American spirit, prohibition’s strict regulations actually paved the way for a lot of what we consider today to be classic, beloved cocktails.

Because there was little leeway in what kinds and quality of booze commercial retailers could get their hands on, people pretty much had to drink whatever was smuggled, questionably sourced, or made in someone’s bathtub (it was cheap, barely drinkable, and rather questionable, giving rise to the term ‘bathtub gin’). So, bartenders nationwide had to find a way to make these otherwise unpalatable spirits into something totally new, and this is where you see the introduction of more fruit elements and more inspired sweeteners. In many ways, we can thank the 18th Amendment for bringing some of our favorite cocktails into existence! 

Check out some of our favorite classic Prohibition-era cocktails, as well as some fresh takes that we think are the bee’s knees to reminisce the Roaring Twenties at home.

The Monkey Gland

First up is a fun classic: The Monkey Gland. With a bit of a sordid history and an intoxicating, fruity taste this can quickly become your go-to cocktail. Where does that name come from? Well, we’ll let you google it but it’s based on some wacky experiments from Franco-Russian surgeon, Serge Voronoff, during the 1920s and 1930s. 

Splash of St George Absinthe Verte
2 oz Future Gin
1 oz Natalie's Orange Juice
¼ oz BG Reynolds Grenadine
Garnish: Orange Slice

Rinse a chilled cocktail coupe with the absinthe. Dump the excess and set the glass aside. Combine gin, orange juice and grenadine in a cocktail shaker filled with ice. Shake well for 30 seconds, then strain into the prepared glass, and garnish with an orange slice.

The Greene Grape Gin Rickey

Not only was gin a favorite in the 20’s. Today, there are so many artisanal, well-crafted options out there, which means that anyone can easily elevate simple classics to make new and inspired drinks. The Gin Rickey is for those who aren’t into all that saccharine jazz. The classic recipe doesn’t call for any vermouth but Lo-Fi has crafted a modern zesty, bright, sweet vermouth that adds great depth to this breezy sipper.

2 oz Breuckelen Distilling Glorious Gin
1 oz Fresh Lime Juice
½ oz Lo-Fi Sweet Vermouth
Topo Chico Club Soda
Garnish: Lime Wedge

Fill a Collins glass with ice. Add the gin, lime, and sweet vermouth, then stir for 15 seconds, or until the outside of the glass becomes frosted. Top off with club soda and garnish with a lime wedge.

Hanky Panky

One of the head bartenders at London’s Savoy Hotel, Ada Coleman, known as “Coley,” created the Hanky Panky for Sir Charles Hawtrey, an actor who frequented the Hotel bar. As the story goes, Hawtrey asked for a drink with a punch, and Coley mixed up what would become her signature drink, to which Hawtrey exclaimed, “By Jove! That is the real hanky-panky!” And the name stuck ever since.

1½ oz Hendrick’s Gin
1½ oz Dolin Red Vermouth
2 dashes Fernet Branca
Garnish: Orange Twist

Add the gin, vermouth, and Fernet into a mixing glass with ice and stir until well-chilled. Strain into a chilled cocktail glass, and garnish with an orange twist.