It wouldn’t be the ROARING Twenties without overindulgence. And despite Prohibition’s being in full force, there was no shortage of alcohol available. Well, maybe there was SOME shortage, but Americans are resourceful and most found a way around it.
Speakeasies, with their underground doors, special knocks and secret passwords added an extra layer of intrigue to the proceedings. And when you didn’t have a hook-up, you could always take matters into your own hands and brew up some bathtub gin. It was generally poor quality grain alcohol mixed with flavorings and juices, but when times are tough you gotta do what you gotta do.
Many of the cocktails of the era evolved to camouflage the nasty taste of bathtub liquor. Mmm, doesn’t that make you want to fly back in time? If so, here’s a recipe to sip along the way.
Add all ingredients to a shaker and fill with ice.
Shake, and strain into a chilled cocktail glass.
Garnish with a lemon twist.
The phrase “bee’s knees” was slang for “the best” back in the day. As in, “this homemade grain alcohol with a little dash of honey and lemon is the bee’s knees, baby.”
And if you need a menu to go with your drink, here you go:
Jellied tomato cream, anyone?
Wanna read more about food in the 20s? Click here.
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