The Lost Fizz of the 1920s: Unearthing the Forgotten Flavors of Prohibition

The roaring twenties, an era synonymous with jazz, flapper dresses, and unfortunately, a national ban on alcohol. But amidst the smoky speakeasies and bathtub gin, a surprisingly sophisticated mixology scene flourished.

While the era is often remembered for its focus on hard liquor, the truth is, cocktails—particularly fizzy concoctions—remained a beloved staple. During this time, bartenders experimented with unusual ingredients and techniques, striving to create new and exciting beverages that disguised the often harsh quality of illicit spirits.

Remember the classic french 75? It originated around this time, its delicate balance of gin, lemon juice, sugar, and Champagne symbolizing the enduring allure of cocktails, even in the midst of prohibition.

But the spirit of the era wasn't just about elegant cocktails. Simple, yet refreshing concoctions like mint Juleps and Tom Collins were popular, utilizing readily available ingredients and emphasizing the refreshing quality of the drink.

Today, we're seeing a resurgence of interest in these forgotten flavors. Vintage cocktail recipes are being dusted off and reinterpreted with modern twists, and the emphasis on fresh, seasonal ingredients reflects the ingenuity of our Prohibition-era predecessors.

So next time you raise a glass, remember the history behind your drink— a reminder that even during times of hardship, the human spirit finds ways to elevate the everyday experience, one sip at a time.