Top 10 celebratory Repeal Day cocktails
To mark the anniversary of Repeal Day today and the end of the 18th Amendment, we round up 10 of the best Prohibition cocktails to celebrate.
During the Prohibition era, illicit bartenders were quick to discover that they could create a swathe of delicious cocktails to mask the low-quality alcohol being produced by mafia gangs and illegal manufacturers.
While some opted for strong, boozy drinks such as the Negroni, others chose to cater for sweeter palates with creations such as the Mint Julep.
From twists on Sidecars and Sazeracs to Old Fashioneds, both brands and bars remain inspired by the 13 years of Prohibition and in celebration of Repeal Day have concocted a wide assortment of drinks.
Furthermore, the industry has witnessed an increase in speakeasy-style bars hidden from sight all over the world.
Click through to the following pages to see 10 of the best cocktail recipes to celebrate Repeal Day.
Eau de Vie – The Eau de Vie Blazer
50ml Ron Zacapa 23
1 Barspoon Pedro Ximenez Sherry
1 Barspoon Muscovado sugar
Method: Flame and Throw. Mix all ingredients in a tempered tumbler. Set alight and slowly pour from one vessel to the other making sure that you do not burn yourself or set fire to your surroundings. Once you feel that the liquid has been sufficiently heated and all the muscavado has melted, extinguish the flame by placing one cup on the top of the other. Pour into a fresh brandy balloon. Serve warm
Barts – 12 Years
50ml Woodford Reserve infused with balsamic vinegar and apples
1 cube of brown sugar
3/4 of a drop of apple and cinnamon Angostura homemade bitters
Method: Prepare in the same way as you would an Old Fashioned and garnish with over cooked apple slices and balsamic vinegar.
Hornitos Tequila – Black Barrel Old Fashioned
45ml Hornitos Black Barrel Tequila
30ml Simple syrup
2 Dashes bitters
2 Dashes orange bitters
Method: Add simple syrup, Hornitos Black Barrel Tequila, amaro and bitters together and stir, adding in ice. Strain over fresh ice and garnish with an orange peel.
Old Forester – Bourbon Smash
50ml Old Forester
20ml Lemon juice
1 Teaspoon of white caster sugar
8 Mint leaves
Method: Add the sugar and two teaspoons of water into an empty cocktail shaker and stir for 30 seconds or so. Pour all of the remaining ingredients and add ice. Shake vigorously and then pour into a tumbler full of crushed ice and garnish with a mint sprig.
Eau de Vie – Smoky Rob Roy
25ml Talisker 10 year old – 25mls
15ml Lagavulin 16 year old – 15mls
10ml Zacapa 23 (Oliva 5 series Cigar infused) – 10mls
25ml House blended sweet vermouth – 25mls
2 Dashes House orange bitters – 2 dashes
Bourbon and Port soaked Sherry
Method: Firstly, smoke the stemmed goblet with Hickory Wood, leave the glass turned over on the hickory board to capture the smoke. Add the bitters then the vermouth to a vintage cocktail shaker. Add the liquor, beginning with the Oliva Cigar infused Zacapa 23 Rum to add a richness to the drink. Stir all ingredients in the shaker, once ideal dilution has been achieved, strain into a flask and add liquid nitrogen to the flask to keep the drink chilled. Turnover the stemmed goblet which has been smoked, serve the drink to the guest on a small serving tray with flask, glass and garnish for the guest to add liquid when required.
The Roosevelt – Mr Sin
10ml Wild Turkey Rye
15ml Fino Sherry
1 Barspoon raw pulverised sugar
Dehydrated Orange Wheel
Method: Add raw sugar to the mixing beaker. Add Fino Sherry to the mixing glass. Follow this with the Port. The Rock’n’Rye and Wild turkey Rye are added last of all. Stir all ingredients in a cocktail beaker. Strain in to a Glass Gun. Serve the Gun with a crystal rocks glass with hand cut ice. Garnish the glass with a dehydrated orange wheel. Dispense liquid from the gun in to the glass when desired.
Hornitos Tequila – Mexican Mint Julep
75ml Hornitos Black Barrel Tequila
4-6 fresh mint leaves
1 tsp. sugar
Splash of sour mix
Method: Put mint, sugar, and a small amount of Hornitos® Black Barrel® into a mixing glass. Gently muddle the mint and sugar, then let stand for a bit to allow the muddled leaves to release their flavor. Include the remainder of the Black Barrel and a splash of sour mix into the mixing glass and shake. Strain and pour into a julep cup or rocks glass filled with ice. Garnish with a mint sprig and serve.
Eau de Vie – The Highlander Sazerac
50ml Apricot and raisin infused Johnnie Walker Black
10ml Salamandre Eau de Coing
5 drops Peychaud’s bitters
5ml Henri Bardouin Pastis (forrinse)
Method: Begin by rinsing the chilled glass with pastis. (Personal preference should dictate whether you decide to leave some in). Combine ingredients in a mixing glass with ice and stir. Strain into chilled, pastis rinsed, old fashioned glass.
Hornitos Tequila – The Sweet Amigo
45ml Hornitos Reposado Tequila
15ml apricot liqueur
15ml parts honey
20ml lemon juice
1 Egg white
Method: Add all ingredients into a mixing glass. Shake without ice for approximately 10-12 seconds. Double strain into a cocktail glass. Garnish with cinnamon.
Old Forester – Mint Julep
50ml Old Forester
2 Teaspoons of caster sugar
8 Mint leaves
Method: Muddle the Old Forester, sugar and mint together, pour over crushed ice and top with soda water. Add more crushed ice. Garnish with a mint sprig.