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8 Cocktails to Drink on Repeal Day

8 Cocktails to Drink on Repeal Day


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Celebrate the anniversary of the repeal of Prohibition with a drink, naturally.

Maryse Chevriere

French 75 at Summit Bar

Sunday, December, 5th, marks the 77th anniversary of the end of that dark and legally booze-less era known as the Prohibition. To honor those dedicated, alcohol-loving lushes who kept cocktails alive during the years between 1920 and 1933, why not spend this Repeal Day in intoxicated bliss?

The truly dedicated might attempt a do-it-yourself moonshine, while others might simply opt to visit their favorite local speakeasy-style bar. Alternatively, we've collected recipes for eight great cocktails created during or inspired by the Prohibition. Cheers.

French 75

Apparently, this gin and champagne-based cocktail gets its name from a powerful piece of French World War I artillery. It was said that the drink had as big of a kick as the gun did.

Scofflaw

The intent of the rule-breaking imbibers is quite clear from the name of this cocktail. Since it was created during the Prohibition era, those who drank this rye and dry vermouth creation were obviously "scoffing" at the law.

Whiskey Old-Fashioned

Although first created before the Prohibition, this cocktail was popular at the time for improving the taste of badly distilled whiskey by muddling a sugar cube in the glass.

Colony Cocktail

Named after the tony New York speakeasy where it was created. According to culinary historian David Wondrich, when the Vanderbilts and the Windsors needed an under-the-table drink, the Colony Restaurant is where they would go.

Blood & Sand

You might not guess it, but this scotch-based drink actually has a sweet, fruity touch from the mix of cherry brandy and orange juice. It was named after the 1922 film, Blood and Sand, starring Rudolph Valentino.

This recipe, from Kate Simon's book, Absinthe Cocktails, is an adaptation on a Prohibition-era classic. The pale purple color from the inclusion of crème de violette makes it a real stunner.


These Aperitif Drinks Are Perfectly Acceptable Cocktails Before Dinner And Beyond To Enjoy

In the US, we have always admired Italian drinking customs including Aperitivo and digestivo. The word Aperitivo, or aperitif, defines the ritual of pre-dinner happy hour before a meal. It created the wonderful tradition of gathering with friends to unwind and sip cocktails before dinner. Alternatively, digestivo, or digestif characterizes the leisurely act of drinking after a meal, the ideal way to end a perfect evening. They both typically involve a blend of ingredients such as native citrus, herbs, and roots to help jump start or aid in digestion. These are found in classic cocktails such as a Negroni, Aperol Spritz, and Americano.

While under stay at home orders, we are becoming creative in the kitchen and crafting the perfect aperitif and digestif has upped our mixology cred. We have listed 8 cocktail recipes to drink before dinner and afterwards. But don’t limit yourself, these libations are light and refreshing that you can sip anytime.

Anisette Martini

Ingredients:

In a mixing glass with ice, Add all ingredients. Stir and then strain into a chilled martini glass with olives.

Strega Mule

Ingredients:

Combine Strega and lime juice in a mule mug filled with ice. Top with ginger beer and serve.

Anisette Mojito

Ingredients:

  • 2 oz Meletti Dry Anisette
  • 1 oz Fresh lime juice
  • 1 oz Fresh grapefruit juice
  • .5 oz Simple syrup
  • 8 Leaves of fresh mint

In a cocktail glass, muddle anisette with mint. Next, add lime juice, grapefruit juice, simple syrup and ice. Shake vigorously and strain into a Collins glass over crushed ice. Garnish with a sprig of mint and a lime wedge.

Rosato Gin & Tonic

Ingredients:

Pour ice cubes into a wine glass. Add all ingredients and stir with bar spoon. Garnish with rosemary.

Rosato Fresco

Ingredients:

  • 1.5 oz of Ramazzotti Aperitivo Rosato
  • 3 oz of Tonic Water
  • 0.5 oz of Vodka
  • 2 slices of Grapefruit

Place ice into a wine glass and add the Aperitivo Rosato, vodka and top off with tonic water. Stir with bar spoon and finish off by garnishing with two slices of grapefruit.

Flamingo Rosato

Ingredients:

  • 1 oz Ramazzotti Aperitivo Rosato
  • 1 oz Pink Malfy Gin
  • 2 oz Pink Grapefruit juice
  • Bottle of tonic water

Fill a tall glass with ice and then add all ingredients. Top with tonic water. Stir to mix and garnish with anything seasonal and fresh!

Nocello Colado

Ingredients:

Combine all ingredients into a cocktail shaker with ice. Shake vigorously and then strain and serve in a glass with crushed ice.

Black Coffee in Bed

Ingredients:

In a glass mug, add Nocello Toschi and espresso and stir with bar spoon. Serve with whipped cream on top.


14 Mezcal Cocktails for a Satisfyingly Smoky Sip

From edgy twists on the margarita to bold old fashioneds, mezcal is just what you need to shake up your cocktail routine.

Don't get us wrong, we love a classic tequila cocktails, but after a season full of delectable margaritas and palomas, sometimes we find ourselves itching to branch out to tequila's smokier cousin, mezcal. From bold, spirits-forward takes on traditional Manhattans and Old Fashioneds to adventurous twists on citrus sips, these are some of our favorite ways to add some mezcal to our cocktail rotation this season.

Ingredients

1.25 oz Montelobos Mezcal
.75 oz Ancho Reyes Verde
.75 oz strong green tea
1 oz fresh lime juice
5 mint leaves
Simple syrup to taste

Instructions

Combine all ingredients in a shaker over ice. Shake and serve, garnished with a mint sprig and lime wheel.

Ingredients

1.5 oz Sombra Mezcal
1 oz grapefruit juice
.5 oz lime juice
.5 oz rosemary simple syrup*
Salt (if desired)

Instructions

Combine Sombra, grapefruit juice, lime juice, and rosemary syrup in a shaker with ice, and shake vigorously. Salt the rim of a rocks glass. Strain cocktail over ice in rocks glass. Garnish with grapefruit wedge and rosemary sprig.

*Rosemary simple syrup: Combine equal parts sugar and water in a sauce pan. Add two sprigs of rosemary and simmer until sugar has dissolved. Allow to chill.

Ingredients

1 oz Cointreau
2 oz mezcal
1 oz fresh lime juice
1 oz mango juice

Instructions

Add all ingredients to a shake along with 1-2 grinds of black pepper. Add ice and shake. Fine strain over ice into a salted rocks glass. Garnish with a lime wheel and/or pineapple frond.

Ingredients

2 oz Doña Vega Espadín Mezcal
1 oz sweet vermouth
3 dashes Angostura Bitters

Instructions

Mix all ingredients in a shaker and add ice. Stir for 15 rotations and strain into desired glass. Can be served 'up' or on 'the rocks.' Garnish with a charred orange peel, maraschino cherry, or a brandy cherry.

Ingredients

2 oz Avion Blanco
.5 oz Buenbicho Mezcal
.75 oz lime juice
.5 oz agave nectar

Instructions

Combine all ingredients over ice, shake, and strain over fresh ice in rocks glass that has been rimmed with salt.

By Percy Rodriguez of the Vine in New York City

Ingredients

1 oz Casamigos Mezcal
.75 oz Casamigos Blanco Tequila
.75 oz Ancho Reyes
1 oz lime juice
.5 oz agave nectar

Instructions

Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Fine strain into coupe glass. Garnish with lime wheel through skewer.

Ingredients

2 oz Mr Black Cold Brew Coffee Liqueur
.75 oz mezcal
1.25 oz pink grapefruit juice

Instructions

Stir all ingredients in a highball glass with ice, top with tonic water. Garnish with a half pink salt rim and a pink grapefruit slice.

Ingredients

.75 oz Peloton de la Muerte Mezcal
.75 oz Johnnie Walker Black
1 oz simple syrup
.5 oz fresh lemon juice
.5 oz fresh lime juice
.5 oz Malbec

Instructions

Combine all ingredients except the Malbec in a shaker with ice. Shake. Double strain over fresh ice in a Brandy Snifter. Float Malbec.

Courtesy of Añejo in New York City

Ingredients

Salt, pinch
1 oz lime juice
.75 oz Chai Syrup*
1.25 oz Banhez Mezcal
.75 oz Libelula Joven Tequila (or silver tequila of choice)
2 whole star anise for garnish

Instructions

Add all measured ingredients. Fill shaker with ice. Shake very well. Fill rocks glass with ice and strain into glass. Garnish with anise to serve.

*Chai syrup: Combine 1 quart water, 1 Tbsp whole allspice berries, .5 Tbsp whole cloves, 8 whole star anise, 3 inches fresh ginger rough chopped, 1 Tbsp whole black peppercorns, .5 Tbsp whole cardamom, 8 cinnamon sticks, and .5 Tbsp vanilla extract in a pot and boil. Then allow to simmer for 20 minutes, remove from heat, add 6 black tea bags and steep for 15 minutes. Add .75 quart sugar. Can refrigerate for up to 6 weeks.

By Gretchen Thomas of Bartaco restaurants

Ingredients

1.5 oz Doña Vega Espadín
.5 oz fresh pineapple juice
.75 oz lemon juice
.75 oz agave
1 egg white

Instructions

Reverse dry shake (shake with ice) and strain ice from the tin. Dry shake and pour into coupe. Garnish with crushed peppercorn on the froth.

Ingredients

2 oz mezcal
.25 oz simple syrup
2-3 dashes Angostura bitters

Instructions

Stir together all ingredients in a rocks glass with a large ice cube until well chilled.

Ingredients

2 oz Casamigos Mezcal
1 oz Fresh Lime Juice
.75 oz Agave Nectar
2 Dashes Orange Bitters

Instructions

Combine all ingredients into tin shaker. Add ice. Shake well. Strain into rocks glass. Add fresh ice. Garnish with a flamed orange peel.

Ingredients

1.5 oz Ojo de Tigre Mezcal
1.5 oz pineapple juice
2 oz ginger beer

Instructions

Build all ingredients over ice in a highball or rocks glass. Garnish with a pineapple slice.

Ingredients

2 oz Lobos 1707 Mezcal
.5 oz lime juice
6 oz ginger beer
Slice of lime


The Equipment

Mixology is all about balance, especially when you’re whipping up drinks as simple as these. Sure, you can pour some gin and vermouth in a glass and call it a martini, but it probably won’t taste very good if you don’t measure first. So keep the correct tool for measuring ingredients in the right ratios, known as a jigger, close by. I&aposm also a strong proponent of good glassware—just like with wine, a crumby glass can make even the best of cocktails taste flat and imbalanced. (Anything from Riedel will kick your quarantine cocktail up a notch.)

You’ll also need to consider your ingredients, just as you would when you’re cooking. Remember: the simpler the recipe, the better the ingredients should be. If you can&apost make them from scratch, buy the best quality mixers you can, or at the very least, use your favorites. The same goes for spirits: each batch gets its distinct flavor profile from a unique combination of raw ingredients. To make the drinks featured in the video above, I used Casamigos Tequila and Gus Ruby Grapefruit soda in the Paloma, The Botanist Gin with Rose&aposs Lime Juice in the Gimlet, and Lillet with J Vineyards California Cuvພ in the Lillet Spritz. Most importantly, use what you have on hand over running out to the liquor store.

Hey, no one said being a bartender was easy, but with this collection of perfect pairs you’ll be shaking and stirring perfectly balanced beverages in no time.


Environmentally-inspired Earth Day cocktail recipes

You recycle, drive a Prius, have a compost bin in your backyard, buy only organic vegetables and have even started biking to work. You definitely deserve a big pat on the back from Planet Earth (or Al Gore) for giving back.

So this Earth Day, celebrate your eco-friendly lifestyle by sipping one of these Earth-inspired cocktails out of a recycled glass.

These environmentally-inspired cocktails, like the deep blue sea martini and the greentini, are the perfect way to celebrate the lovely planet Earth. However, watch out for those mudslides, those suckers will knock you out.

Blue Sea Martini

This delicious concoction gets its beautiful blue color from the addition of blue curacao. Although this may look like the beautiful ocean, it certainly doesn’t taste like it (thankfully) and instead tastes like a tropical island vacation.

Ingredients:

  • 1-1/2 ounces lemon vodka
  • 1 once blue curacao
  • 1 tablespoon fresh lime juice
  • 1/4 cup light white cranberry juice (try this)
  • Lime and lemon for garnish

Directions:

  1. Mix all of the ingredients in a chilled drink mixer filled halfway with ice. Shake vigorously. Strain drink into two chilled martini glasses and garnish with your favorite fruit!

Frozen Mai Thai

There’s no better way to enjoy Earth’s beauty than to sip a drink inspired by one of the most beautiful places here. Enjoy this frozen twist on the popular favorite as you close your eyes and pretend you’re sipping this on a beach instead of in your cramped suburban kitchen.

Ingredients:

  • 2 ounces coconut rum (like Malibu)
  • 1/2 ounce lime juice
  • 1/2 ounce citrus rum (like Bacardi Limon)
  • 1-1/2 ounces pineapple juice
  • 1/2 ounce cherry rum (try Coconut Jack!)
  • 1/2 ounce maraschino cherry juice
  • Cherries for garnish
  • About 1 cup ice

Directions:

  1. Place ice in blender and add the rest of the ingredients (except for the cherries) in and blend on high until mixture is smooth.
  2. Serve in a chilled glass and garnish with cherries or your favorite fruit and enjoy!

Green Plantini

One of the biggest environmental pushes these days is to “go green,” and what better way to do so than to sip on a lovely green cocktail? But don’t worry, this drink doesn’t taste like a plant — it just looks like one!

Ingredients:

Directions:

  1. Mix all the ingredients (except for the lime wedge) in a chilled martini mixer filled halfway with ice. Shake vigorously.
  2. Strain liquid into a chilled martini mixer and garnish with a fresh lime!

Mudslide

In a real life, a mudslide is nothing to rejoice about, but in cocktail world, it’s actually quite a delicious drink! However, if you aren’t careful, this strong, deceptive drink will knock you right on your butt, sort of like a real mudslide would!


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Bacardí Cocktail

The Bacardí Cocktail became one of the most popular drinks in America immediately following the repeal of Prohibition. It is a variation of the Daiquiri that involves rum, lime and grenadine in place of sugar, and though a rare sight on menus today, it was a stalwart of the 1930s bar repertoire. Its origin, however, can be traced back to a couple decades prior to Repeal Day.

On November 13, 1913, The Oakland Tribune reported on a new cocktail containing Puerto Rican rum, lime juice and grenadine that had been imported from New York. While the Bacardi Cocktail wasn’t specifically named, that may be the first written account of the drink. Soon after, the Bacardi Cocktail appeared in the 1914 edition of "Drinks," specifying Bacardi rum as the base spirit. It continued to be included in other influential works throughout the decade, solidifying its place in the history books.

By the time the 1930s rolled around, Americans—especially those who drank in Havana during America’s dry years or those who’d already sampled the Bacardi Cocktail—were thirsty for the familiar recipe. In New York, it became a top-selling staple at many bars. However, the brand soon realized that not every Bacardi Cocktail actually contained Bacardi rum. This posed a problem for the brand, who acted by issuing law suits in 1936 against the establishments pouring Bacardi-less Bacardi Cocktails. They won, and the Bacardi Cocktail became a government-protected drink, similar to the Dark and Stormy, which can only be made with Gosling’s rum.

When making the cocktail today, it’s best to use homemade grenadine rather than the artificial, bright red versions you’ll find in stores. Real grenadine is rich, delicious and typically less sweet than most commercial options. It’s also closer to what people would’ve been drinking back in the 1930s, when the Bacardi Cocktail was king.


How to Drink Your Way Through a Three-Day Weekend (and Make It to Work on Tuesday)

Whoever designed the weekend had a drinker in mind. They made one night, Friday, to quickly transition from work to fun. Then Saturday, an entire day to go all-out, with few responsibilities or repercussions the next morning. Finally, Sunday, a so-called "fun day" of rest, recovery, and eliminating the hangover any which way you can&mdashusually by drinking a little more&mdashbefore Monday rolls around.

The rare three-day weekend throws a wrinkle into those drinking plans. No one would dare turn down an extra day of crushing beer and pounding cocktails, but if you're not careful, you could easily wreck the entire holiday. With a three-day weekend upon us, here's a guide for surviving a three-day weekend while imbibing your way through it&mdashand returning to work in one piece on Tuesday.

FridayWhat you're drinking: bar specials (now, to-go)

You'll be raring to go once you're let out of work. Maybe your company gives you a free half-day. Why not head straight to a socially distanced happy hour with the coworkers you can actually stand? But don't go too hard. You're just warming up for the weekend. Rather, don't go too long. Show savvy in both economy and sobriety, because you'll need to stretch your dollars (and sense) through Monday. Capitalize on whatever the bar is serving for "specials"&mdashpitchers, buckets, or maybe even those carafes of sangria that come with a giant wooden stick. Drink fast so you're drunk early, and reel it in once that one quasi-responsible coworker&mdashthe one who also has a company credit card&mdashleaves. Be home before dark and in bed before midnight.

SaturdayWhat you're drinking: spritzes

You shouldn't be hungover this morning, and you should have gotten plenty of sleep. Eat a hearty breakfast with nothing stronger than coffee. Maybe jog a few miles or lift something heavy (this will be your only exercise for the weekend unless you somehow find yourself involved in a game of cornhole). Keep the cocktails dainty.

There are plenty of great day-drinking drinks, but spritzes are perfection. Blending bitter liqueur (like Aperol ) and sparkling wine, they are tasty, refreshing, and low in alcohol. You'd have to drink about a thousand to get faced. Even though today is Saturday, mentally pretend it isn't. You're not looking to peak tonight like you normally would.

In fact, this should be the one day of the weekend you mostly devote to yourself. Your house is your day spa. After spritzes, spend the afternoon on the couch drinking canned rosé and watching sports. Wheel a cooler of beers into your backyard and chain-drink those while buzzed-reading a trashy novel. Hollow out a coconut or pineapple and fill it with rum, bathing in self-worth&mdashyou are truly living the life. Call it an early night.

SundayWhat you're drinking: frozen drinks and G&Ts

Smart bars have long since adjusted their Sunday hours&mdashchurch crowd and silly blue laws be damned. It might be hot today, and it's a holiday, so start with a frozen drink as if you were at an all-inclusive beach resort and not a strip mall Chili's. Frozen margs and daqs are great for day-drinking the potential for brain freeze and the tedious blender requirement mean you can't drink them too fast, keeping you relatively sober. Unfortunately, the metric fuck-ton of sugar in them will eventually wreck you.

By mid-afternoon, switch to gin and tonics. The ol' reliable G&T is the quintessential day-to-night libation. As thirst-quenching as Gatorade, the quinine in tonic water is also good for combating malaria and leg cramps&mdashtwo possible afflictions if you're drinking in the bug-infested outdoors while rarely getting up off your keister. Begin with G&Ts built on a ratio of 1 ounce gin to 4 ounces tonic. As the day progresses, those ratios should be inverted. By late afternoon you'll be 2:2 gin to tonic. By nightfall you'll be topping a full pint glass of gin with a splash of now-flat Canadian Dry (and skipping the lime wedge altogether). By late-night you'll have swapped the tonic for some pizza.

MondayWhat you're drinking: Pimm's Cups and American-made lite beer

One of your more respectable friends is surely hosting a barbecue today. Go as early as it starts, when the families with kids are eating hot dogs and drinking root beer. Eat all the meats, all the dips, and all the "salads," which are really just cabbage, potatoes, and/or hard-boiled eggs swimming in pools of Hellmann's. You have two days' worth of hangovers to kill and one more day of boozing to defray. Play yard games like cornhole and badminton to work up a little sweat. Avoid hard alcohol and wine start with a Pimm's Cup instead. Essentially adult lemonade, a Pimm's Cup is a gin-based liqueur mixed with lemon soda, a ton of ice, and basically an entire bowl of fruit salad. It is crushable and kinda healthy and, okay, pretty British.

Realize that, spit your drink on the ground, and curse King George. Then, decide to act like a true patriot&mdashone who actually knows what Memorial Day is all about&mdashby finishing the weekend strictly drinking American-made beer. That unfortunately negates the Belgian-owned Budweiser, the Canadian-owned Miller and Coors, and, ahem, the Trump-backed Yuengling. Instead, opt for Carton Boat Beer, Live Oak Pilz, or Lost Nation's The Wind. Drink so much beer that your belly feels like bursting. Instead of parachuting down from the long weekend, you'll need to be wheelbarrowed into bed. Chug water before passing out around 8 p.m.

TuesdayWhat you're drinking: more water

Wake up early and take a hot shower. (Skip the shower beer&mdashyou don't have a problem.) Get to work before everyone else so people won't suspect how dipsomaniacal your last three days were. On a positive note: There are only four days of work left 'til you can spend all weekend drinking again.


Bad Booze, Good Cocktails

During Prohibition, there wasn't a lot of choice in brandy, gin, rum, or whiskey. Many people had to drink whatever they could get. Whether that was smuggled booze from the rum runners, doctored up "whiskey" or moonshine, or bathtub gin, quality was not always a guarantee.

These cocktails saved the day, turning what may have been undrinkable liquor into a boozy beverage anyone could enjoy! You'll notice patterns in the drink mixers used, including flavorful fruits, more sweeteners, long pours of soda, and ingredients like mint. It may have been a time of bad booze, but the bartenders didn't let that stop them from creating amazing cocktails.

One could even argue that it was because of Prohibition that many of the classic cocktails which top today's bar menus have remained favorites over the last century. Would we be so fond of the gin rickey or the sidecar if it weren't for the 18th Amendment? We'll never know for sure, but it is interesting to think about.


We&aposd be remiss if we didn&apost include the original low-cal Cocktail Queen in our roundup of light summer sips. Bethenny Frankel started the trend with her signature Skinnygirl marg and has since expanded the line to include several other flavors, the newest being the White Cranberry Cosmo-which she describes as "a sassy take on a classic [drink], combining hints of orange essence, subtle lime, berry fruit notes, and cranberry into a natural, agave-sweetened wonder."

And because it&aposs pre-mixed with actual white cranberries and premium vodka, you can finally enjoy a cosmo Sex and the City style-without the calories! This bottled concoction, available at liquor stores, has only 100 calories per serving.


Watch the video: The Best Rum Drinks Ive Ever Had. How to Drink