Bartenders’ top 10 Repeal Day cocktails

Celebrate the abolishment of the 18th Amendment in style this Repeal Day by sipping on one of these Prohibition-inspired cocktails.

Early Dawn by Brett Esler, Whisler’s – Austin, Texas

Eighty-three years since the 21st Amendment was fully ratified – repealing Prohibition and restoring the right to a celebratory drink or two – and still America’s failed “noble experiment” continues to inspire bartenders around the world when it comes to crafting cocktails.

Throughout the period obtaining quality booze was nigh-on impossible, so to deflect from the potent flavours, bartenders devised a wealth of concoctions to please the palate.

So the cocktail was born; manifesting thousands upon thousands of forms across the years – from short and bitter to sweet and long, we’ve collected 10 of the best Prohibition-inspired cocktails for you to enjoy in celebration of Repeal Day.

Click through to the following pages to see 10 bartender cocktail recipes.

Do you have a recipe to contribute? Share your ideas in the comments below.

Bed of Roses by Miguel Aranda, Botanic Lab, NYC

Photo: Zandy Mangold

$14
1 1/2 oz ESP American Beauty Gin, 1/2 oz Domaine de Canton infused with Irani roses, 1/2 oz fresh lemon juice, 1/2 oz Irani rose syrup, egg white

Method: Shake all the ingredients and strain into a coupe glass. Garnish with a rose petal

Cider of the Elit by Amin Benny, Fig and Olive, LA

2 oz. elit Vodka, 0.5 oz. pear purée, 0.5 oz. fresh lime juice, 0.5 oz. homemade cider syrup, 2 oz. unfiltered apple juice

To make cider syrup: Lightly toast cinnamon and clove. Add water a steep spices until water starts to boil. Add sugar and stir till dissolved. Let heat, but do not let boil. Cover and allow it to get to room temperature. Strain out all spices. Refrigerate and should be good for 2 weeks

Method: Shake and strain over ice and serve in a rocks glass topped with a dehydrated Apple Ring garnish. Place straw through hole in ring

Ha! He’s A Ginger by Moses Laboy, Bottle & Bine, NYC

$14
1.5 oz Reyka Vodka, 1 oz Domaine de Canton Ginger Liqueur, 0.5 oz Cointreau, 0.5 oz fresh lemon juice, Prelude Cava, candied powdered ginger

Method: Add all ingredients into a shaker (except Cava) Add ice. Shake till cold (10 or so seconds) Double strain into a coupe style glass add cava and enjoy

Manhattan Sour by JJ Goodman at London Cocktail Club, London

30ml Old Forester Bourbon, 20ml Martini Rubino, 20ml lemon juice, 10ml sugar syrup, 10ml egg white, 2 dashes Angostura Bitters

Method: Dry shake, shake, double strain, garnish with cherry on a skewer

Pineapple Milk by Jillian Vose, BlackTail, NYC

$16
1 dash Aromatic Bitters, 1 dash Bitter Cube Cherry Bark Vanilla Bitters, 0.5 oz Tonka Bean syrup (2:1 cane syrup base), 0.75 oz pineapple juice, 0.75 oz half n’ half, 0.5 oz hazelnut cordial, 1.5 oz Lustau Solera Reserva Spanish Brandy, 0.5 oz Bacardi 8yo

Method: Shaken, garnish with nutmeg

Clean Slate by Leo Robitschek, The Nomad, NYC

1/3 oz. Campari, 1/3 oz. lemon juice, 1/3 oz. cinnamon syrup, ½ oz. Amontillado Sherry, 1 ½ oz. Cinzano Prosecco

Method: Build all ingredients outside of Prosecco in a shaker with ice. Shake to chill, then pour into a coupe glass, top with Prosecco and garnish with a lemon twist.

Three Rings by Nick Bennett, Torchlight, NYC

$15
1.5 Old Forrester, 0.5 Laird’s Bonded Apple Brandy, 0.25 dried cherry syrup, bar spoon Cruzan Black Strap Rum, 3 dashes Black Hand Bitters, 2 drops Cider Vinegar de Normandie

Method: Build ingredients in a mixing glass over ice and stir briefly to chill and dilute. Strain into a glass over fresh ice and garnish with cherry

Snake Charmer by Gates Otsuji, The Standard Grill, NYC

$13
2 oz ESP Noho Gin, 0.75 oz durian/white nectarine cordial, 0.75 oz lemon juice, 0.25 oz Cointreau, 2 dashes Cecil & Merl turmeric bitters

Method: Shake well and fine-strain into a chilled Martini glass. Garnish with safflower petals

Early Dawn by Brett Esler, Whisler’s – Austin, Texas

$13
0.50 oz Lustau Manzanilla Papirusa sherry, 1.5 oz Domaine de Canton ginger liqueur, 0.75 oz Fresh lemon juice, 3 dashes Peychaud’s bitters

Prep: Add all ingredients to a mixing tin and shake until properly chilled. Strain into chilled coupe glass and garnish with lemon wheel

Deco the Halls by Stephen King, The Clocktower, NYC

1.5 oz. Patrón Silver, 0.75 oz. lemon juice, 0.5 oz. simple syrup, 1 oz. egg whites, 3 drops orange blossom water, pinch of activated charcoal

Method: Combine ingredients in shaker with a handful of crushed ice and shake until ice is completely melted and drink is nice and frothy. Pour through a fine strainer into coupe glass. Allow cocktail to settle into different layers. Hold stencil over the top of the cocktail and spray angostura to produce ‘art deco’ pattern