2pm – 5pm

PROHIBITION HOUR

$7 COCKTAILS (2 oz.)

Prohibition Hour

will take patrons back in time to the ‘’Roaring Twenties’’

In 1919, the US government sanctioned a law which would criminalize the manufacturing and sale of alcohol for 13 long years – resulting in the stratospheric rise of bootlegging and Al Capone’s gangster squad, as well some of the most creative innovation the drinks industry has ever seen. Some of these cocktails have fallen by the wayside over the course of spirits history, while others have stepped back into the drinks list spotlight due to a recent swell in speakeasy-style bars across the world.


“Custom cocktail creations will challenge convention, while vintage cocktails will honor the history of the craft of bartending. ”

The Cocktails

The Fizz

The “fizz” as we know it was first written of in Jerry Thomas’ book, Bartenders Guide. This “father of American mixology” popularized the drink to such an extent in places like New Orleans that speakeasy and cocktail houses would regularly employ four or five bartenders whose only job it was to take turns shaking this frothy American classic.
Ingredients: Bombay sapphire gin, lemon, sugar, egg Whites, soda

Manhatten

Some say the Manhattan was invented at a New York soiree for Lady Randolph Churchill in the early 1870’s, but as she was pregnant and in France at the time, that may be fictitious. Some say it was invented in 1860 by a bartender named Black just off Houston Street. A slightly different version of the drink appeared in William Schmidt’s The Flowing Bowl in 1891. We may never know for certain who stirred the first Manhattan, but we are forever grateful to them. Served neat or over ice.
Ingredients: Buffalo trace Bourbon, sweet Vermouth, aromatic Bitters

New York Sour

The New York Sour was first poured in Chicago (we don’t get it either) in the 1870’s, an improvisation on the wildly popular Whiskey Sour. The latter was already a staple of mixology, which begs the question, “why did we need to change it?” That’s the beautiful thing about this world. It’s never done growing, changing, adapting, and surprising. The tartness of the lemon and the bite of the whiskey bring out the fruits in the red wine. We love it dearly
Ingredients: Bearface Whiskey, lemon, sugar, egg Whites, Case paolin Cabernet

French 75

A sparkling combination of spirit and bubbles, this cocktail in its current form was first shaken in 1920’s New York, published in The Savoy Cocktail Book alongside our beloved Gimlet. The French 75 is pure class, ordered by Humphrey Bogart in Casablanca. The cocktail derives its name from the famed French 75mm field gun used in World War I. Both the cocktail and the gun were said to have the same amount of kick.
Ingredients: Bombay sapphire gin, lemon, sugar, mionetto prosecco

Old Fashioned

The name Old Fashioned is as old as the name “cocktail” itself. The original definition of a cocktail is “a potent concoction of spirits, bitters, water, and sugar…”, and we couldn’t think of a better way to describe this drink. Originally made with a variety of spirits, the use of bourbon was pioneered in Kentucky, and was a beloved drink at the famed Waldorf-Astoria Hotel in prohibition-era New York City. To this day visitors can celebrate “Old Fashioned Fortnight”, a festival of tastings and parties all over Louisville for the first two weeks of June.
Ingredients: Buffalo trace Bourbon, aromatic Bitters, sugar

Paper Plane Sour

For those who know cocktails, the Paper Plane seems to have been around for an age. When putting this list together, it seemed only natural to include what we thought was a signature prohibition cocktail. To our surprise, we learned that the Paper Plane is a 21st century creation; New York bartender Sam Ross had put together such an elegant cocktail we assumed it had been around for a century. Like a good book or the perfect song, Mr. Ross and his Paper Plane took us back to an era long since past. In his honour, we present the Paper Plane Sour.
Ingredients: Bearface Whiskey, aperol, amaro Vecchio, lemon, egg Whites

Contessa

It is widely reported that the Negroni was first stirred in 1910 when Count Camillo Negroni ordered that his usual cocktail of bitters and vermouth have gin added to it, giving it an extra punch. Since then, the Count’s cocktail has been served all around the world to millions of satisfied patrons. We humbly present Count Camillo’s counterpart, the Countess.
Ingredients: Bombay sapphire gin, aperol, Campari, sweet Vermouth

American Bar Gimlet

When Prohibition-fleeing Americans craved some style and sophistication in their cocktails, they inevitably ended up in London, where the Savoy Hotel and its legendary barman Harry Craddock created and poured some of the definitive Prohibition cocktails. The Savoy Cocktail Book is still considered a mixology standard, and the original gimlet one of its drinks. The American Bar at the Savoy is still open to this day.
Ingredients: grey goose Vodka, Basil, lime, sugar

Silver Sail

Rum-runners from the Bahamas and other regions of the Caribbean were transporting bootleg rum to the tune of three million dollars a trip from the Islands straight into Florida speakeasies, giving rise to a new wave of rum cocktails throughout the region.
Ingredients: Bacardi silver Rum, grenadine, Coca-Cola

The Julep

First poured in Washington D.C.’s famed Willard Hotel, the Julep traveled south shortly thereafter and since 1938 the Kentucky Derby has served nearly 12,000 Juleps on Derby Weekend every year. The Julep is referred to as a “smash” cocktail, representing the way the mint leaves are “smashed” to bring out the freshness of the cocktail.
Ingredients: Remy martin Vsop, mint, sugar, aromatic Bitters, mionetto prosecco