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As part of our pledge to bring you more content, we reached out to our friends and fans with the opportunity to get involved, and we’re pleased to share that we have a series of blog posts coming up.

First up, we’d like to introduce blogger, Lucy McOuat from McWhat, over to you, Lucy.

We’re once again in the Roaring ’20s, but how far have we come from the Gatsby-esque era of flapper dresses and American prohibition?

As pubs and bars continue to have their doors closed across the UK in attempt to combat the global Coronavirus epidemic, it’s ironic that just 100 years ago the same was done in the USA – but for a very different reason, of course.

In an attempt to reduce crime and corruption, prohibition was introduced in the USA with the intent to improve quality of life. However, all this resulted in was a rise in the number of people distilling their own alcohol – for some, they were able to sell this for profit, while others kept this for themselves.

In Little Italy, Chicago, the Genna brothers provided copper stills to people within the community to begin production of alcohol in their homes, providing speakeasies with their produce. While in Brooklyn, New York, notorious gangster Frankie Yale paid people to produce for him at home.

At this time, cocktails began to boom in popularity due to the poor tasting alcohol distilled by these rogue distilleries. The small stills fermented the alcohol from whatever there was to hand which often included corn sugar, potato peels and fruit. This would produce a very strong and unpalatable alcohol which was mixed with glycerine and juniper oil in order to create a gin. Gin was by no means a new drink to the global market; in the 1700s, there were around 7,000 legal gin shops in London alone.

Due to the high volume of water needed to turn this into something palatable, the distillers often used their baths – which gave us the term ‘bathtub gin’.

Free-flowing spirits in back alleys and illicit establishments created some of the best cocktails of their day. With cocktails a go-to for many, because the alcohol was often harsh and had to be diluted or masked to hide the taste of the less refined alcohol than what we have today. However, it has left us with a repertoire of delicious cocktails that are often simple to make, many of which we still enjoy to this day! 

So, if you’re looking to shake things up at home, then look no further than these prohibition cocktails that you can craft at home.

  • Honey I’m Home, an inspired take on the classic Bee’s Knees created for our latest suite of at-home cocktails.

Caoruun Honey Im Home Web Copy

Ingredients

50ml Caorunn Raspberry
25ml lime juice
1.5 teaspoons honey

Garnish
Lime zest

Glass
Coupette

Method
Shake all ingredients in a cocktail shaker with ice and double strain into a cocktail glass.

  • Mint Julep, although enjoyed across the US before prohibition, the sweet cocktail gained in popularity during the 1920s due to its ability to mask unpleasant bootlegged spirits.
  • French 75, originally said to be a World War 1 cocktail, the added ingredients would have made ingredients go that bit further.

Do you have a favourite prohibition inspired cocktail?  Join the conversation across our social media channels.

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International Beverage Holdings Ltd

Balmenach Road
Cromdale
Grantown-on-Spey
PH26 3PF

Email: contact@caorunngin.com

Telephone: + 44 (0)1479 874933 

Where to enjoy

A Truly Scottish Gin

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