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The word “cocktail” appeared around 1800. Then, its definition was “a powerful liquor made of sugar, water, spirits, and bitters.”
This is a recognizable concoction today. Later, its meaning would broaden and boom into countless different classifications and types of drinks.
Key Takeaway: Vintage Prohibition era cocktails reflect the values of American grit and individuality, proving that alcohol is as culturally meaningful as it is responsibly intoxicating.
1800—When the Word “Cocktail” Was Born
Oddly enough, the meaning has nothing clearly to do with alcoholic drinks directly. Instead, the origin of the term (and its intended suggestion about these drinks) is debated—but they all relate to horses.
Option A. (The “Mixed” Drink)
In one version, “cocktail” is explained as a comparison between “mixed” and “impure” spirits being combined with ingredients not properly alcoholic (such as sugar, water, or bitters).
The explanation says that this relates to the notion of the “docked tail” horse—which was a horse with much less full-bred pedigree. This version depends on the switch of consonants with what was, long ago, a well-recognized expression.
Option B. (The “Striking” Drink)
In the other popular argument, it may not have to do with the content of the drink and lineage of the horse. Instead, the idea is more lively than the first.
As one book explains, “cocktails” are literally meant for “cocking up your tail”—as in whipping you into an energetic activity like striking a horse while riding. In this sense, cocktails were invented to whip up our interest, engagement, and social connections.
1870—1900: The Golden Age for Bottles, Blends & Bartending
After the word’s invention, the first book of cocktail ingredients and recipes was published more than 60 years later (in 1862). This ushered in mixed drinks that remain in timeless fashion in bars everywhere to this day:
18070s: The “Manhattan cocktail” emerges.
This well-known, categorically great cocktail was, of course, created in the NYC borough of its name—probably the brilliant brain child of the Manhattan Club.
1880s: The “Old Fashioned cocktail” debuts.
Probably the first and foremost “classic cocktail” today, this king among cocktails with whiskey, cherry, and orange notes. As drink recipes go, the Old Fashioned is a coveted stroke of genius credited to Kentucky’s Pendennis Club. (Rowdy disagreement with this may never stop raging on from bar to bar.)
1890s: The “Highball cocktail” charms crowds.
Drinks like the Highball were quick to gain popularity as experimentation and more preferences began to emerge in early American drinking culture. This one testifies to the period's simple, elegant style.
By the time the Highball, Old Fashioned, and Manhattan were swigged in full swing—our 18th Amendment prepared and succeeded in a national ban on the production, delivery, and sale of alcohol without exception.
1920—1933: Strictly Prohibited Moonshine, Bootlegs & Speakeasies
Unfortunately for the Volstead Act and Prohibition Era’s 18th Amendment, determined drinkers and their conspirators were whipping up new cocktail creations for entirely new reasons:
- Bee’s Knees was made as sweet as can be (with real honey and liberal amounts of lemon) to cover the low-quality taste of gin brewed anywhere by bottle, bathtub, or bucket.
- French 75s were soon to follow, helping to elevate the poverty of alcohol quality at the time with bubbles appreciated—like nostalgia—by speakeasy patrons.
- Sidecars also put a sharp staple in the culture of underground bars at the time, especially as moonshine-makers and bootleg breweries were getting savvy enough to make Cognac brandy drinks holed up with sweet, natural citrus.
- Gin Rickeys kept up as a popular cocktail because gin was much easier to make than other alcoholic spirits, like the original cocktail’s rum, and it did a decent job of offering the desired alcoholic volume (ABV).
1933—Present: New Mixology for Vintage Cocktails
In a fresh year for the American experience of freedom, post-prohibition creativity was explosive. As you might expect from a culture sick with memories before 1920, the country drank as much as they were so long deprived.
Since 1933, America’s artisan cocktail culture has taken many surprising steps—from the elaborate “tiki” themes of the eclectic 1960s to cocktails in the hands of hot stars as early Hollywood captured the country’s attention.
Recollecting America’s Pride in Classic Cocktails
It is probably no accident that so many drinks developed immediately before, during, and after the key period of prohibition remain popular today. Why else would they be lovingly named after icons like Hemingway, Mary Pickford, Jack Rose, etc.
In fact, association between memory and mixology is more obvious than ever as the country grasps for what it knows. Alcohol sales have sharply risen as the population trudged through years of global epidemic and continues to face the anxiety of divisive American politics. Likewise, we are likely to see a newfound love for mixology of so-called “simpler times.”
Mixology in the Mainstream
Americans are still charmed by the sophistication communicated by cocktails as a symbol of culture, refinement, and class. After so many celebrity endorsements and consistent ad spend, the world’s Martinis and Manhattans cannot help but symbolize luxury, freedom, and social grace.
Craft Cocktails by Modern Chemistry
Mixology and the art of basic bartender drinks has steadily grown in technical demand. More drink recipes must be known, made, and introduced than ever, especially while every restaurant and bar competes for millions of customers ready to spend more on alcohol each year.
Today, it’s no surprise that innovation and technology has turned its eyes on the issue of craft cocktail perfection. Our thirsty fore-fathers might not have seen the need for spherical mojitos that require uncommon chemical knowledge to create—but the modern alcohol industry does.
Crucial Tips for Craft Cocktails Today
Alcohol—always new with cocktail trends and competition—has more commercial advantage than ever. As demand and alcohol pricing rise, customer requirements are carried high above what went down yesterday’s gullet.
While craft care, service technique, and bar training are critical, restaurants must not forget the history referenced in every new twist on the Tom Collins. For people with endless options, emotional authenticity is everything.
Above chemical processes and elaborate craft presentations—ensure your establishment is selling cocktails while aware of their cultural touchpoints like individuality, class, pride, celebrity, sophistication, and free choice.
People Also Ask about Prohibition Era Vintage Cocktails
Explore the Prohibition cocktail to see the values communicated by vintage craft and technique. Test how your customers like these classic cocktail recipes for summer weather and other seasons. Promoting knowledge of their connection to the past and iconic people will help them sell.
What are some vintage Prohibition Era cocktails?
Many of the best cocktails from 1920 to 1933 were the Bee’s Knees, Gin Rickey, French 75, and Last Word. (The Manhattan, Old Fashioned, and Highball actually pre-date 1920s passing of the 18th Amendment prohibition.)
When and where were Old Fashioneds invented?
The Old Fashioned was created before Prohibition, near 1880, and it is often credited to James Pepper at a Louisville club. This claim is disputed by some, but accepted by most.
Are many signature, speakeasy drinks still around?
The signature drinks, stylings, and appeal of speakeasy recipes remain popular and growing in momentum today. These classics hardly ever need their centuries’ old ingredients and portions redesigned—except within the occasional sales promotion.
