Christmas came early in 1933. When the repeal of Prohibition became official 80 years ago yesterday, bartenders at the Vanderbilt Hotel in Manhattan promptly began to serve 25-cent cocktails and Bloomingdale's announced the immediate opening of its liquor department. It seems only appropriate to celebrate the anniversary with a holiday cocktail party.
We've rounded up seven of our favorite cocktails (each with ingredients from the garden). See below for the recipes:
Above: A spicy Mamani Gin & Tonic sports a South American kick (read: jalapeño peppers); the recipe comes from Drunken Botanist author Amy Stewart, who makes her version with high-quality tonic water (sans high-fructose corn syrup). Photograph by Erin Boyle.
Above: Nothing says "holiday" like a fizzy cocktail. Erin's recipe for a Sour Cherry Rickey has a secret ingredient: small-batch bitters from Brooklyn. Photograph by Erin Boyle.
Above: The Apple Flip is "a refined descendent of the egg drinks that were a staple in America up until the middle of the 19th century," according to the Ethicurean Cookbook. "Early flips were a mixture of beer, rum, egg, and sugar, poured from container to aerate them." Photograph by Jason Ingram.
Above: A Mint Julep in a silver cup strikes a festive note. Photograph by Erin Boyle.
Above: Who doesn't love a pink drink? If you have a punch bowl, fill it with a big batch of Raspberry Sparklers. Photograph by Olivia Rae James.
Above: Mulled Apple Cider is a boozy, citrusy take on an old favorite. Photograph by Olivia Rae James.
Above: Brooklyn baker Hannah Kirshner's classic recipe for a lemony Tom Collins is the cornerstone of an instant party. Photograph courtesy of Sweets and Bitters.
Above: What kind of wine should you use for Sangria Soda? "Anything over $10 a bottle for this and you're just being excessive," says Luxirare. Photograph via Luxirare.
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