With the end of December almost here, it doesn’t look like I’m going to get to that big Repeal Day wrap-up I had planned. Luckily Tom Pearson’s all over it with Repeal Day and post-Repeal Day entries, so check over at his site for the links. See also Jeffrey Morgenthaler’s adventures in DC and “libertarian kind of guy” Lance Mayhew’s thoughtful reflections about Prohibition and the growth of government.
I was in DC too, kicking off the day at Cato’s Free to Booze event. I wasn’t able to watch the forum, being too busy setting up the bar in the lobby and teaching the interns some practical skills like how to juice citrus for 200 people. Thanks to their help, spirit donations from DISCUS, and a very last minute purchase of sweet vermouth, Jeff and I were able to mix up some tasty vintage cocktails for the thirsty mob. Here’s what we served:
Manhattan: Bulleit Bourbon, Sweet Vermouth, and Angostura Bitters
One of the first uses of vermouth in a cocktail and a true classic to this day
Martinez: Beefeater or Tanqueray Gin, Sweet Vermouth, Maraschino Liqueur, and Orange Bitters
Forgotten cousin of the Dry Martini, also born of America’s love affair with vermouth
Sidecar: Hennessy VS Cognac, Cointreau, and Lemon
An early mix of spirit, orange liqueur, and citrus, a versatile combination enjoyed today in the Margarita and Cosmopolitan
Aviation: Beefeater or Tanqueray Gin, Lemon, Maraschino, and Crème de Violette
A beautiful classic regaining popularity thanks to new imports of violet liqueur
Stone Fence: Maker’s Mark Bourbon, Cider, Angostura Bitters
Ethan Allen’s Green Mountain Boys drank a rustic version of this drink before storming Fort Ticonderoga. What are you gonna do?
Sazerac: Hennessy VS Cognac, Pernod aux extraits de plantes d’absinthe, Peychaud’s Bitters, Angostura Bitters, and Sugar
Vintage New Orleans cocktail; though originally made with cognac, rye whiskey became standard in the 1870s
Pegu Club: Beefeater or Tanqueray Gin, Cointreau, Lime, Orange Bitters, and Angostura Bitters
A refreshing gin drink published in Harry Craddock’s Savoy Cocktail Book (1930) and credited to the Pegu Club in Burma
Jeff and I had a great time making the drinks. I hadn’t worked a busy bar shift since leaving Open City in March, so getting back into the groove and working through a long line of orders felt great. One of my favorite moments of the night was informing a person who ordered a vodka tonic that we had neither vodka nor tonic. Working with a limited bar and a small menu let us put the focus on introducing people to new experiences and I think we opened a few eyes to well-crafted cocktails.
If you missed the Cato event, it’s too late to make you a drink but you can catch video of the policy forum online. Organizer Brandon Arnold also recorded a podcast for the occasion.
Following a nice dinner with friends, I went off to DC Craft Bartenders Guild’s fantastic Repeal Day celebration, featuring drinks from some of the DC’s best mixologists. Then we took the afterparty to Gibson, the new speakeasy off U St. As Jeff notes, some of these speakeasy themed bars stand on ceremony to the point of inconvenience. At one I watched the host make a woman search her Blackberry for her forgotten codeword before granting entrance, despite the fact that every table but my own was unoccupied. There’s none of that nonsense at Gibson. There the focus is entirely on serving wonderful drinks in a comfortable, relaxed environment. And the drinks really are excellent. If you’re in DC, it’s absolutely worth visiting. I just wish it had opened before I moved across the country.
This Repeal Day will be hard to top, but the 100th anniversary is just 25 years away. It’s hard to predict what will happen then. Perhaps there will be blowback against the nanny state’s current excesses. Maybe we’ll finally overturn some of our outdated alcohol distribution laws. Given all the momentum in the craft movement right now, I’m hopeful we’ll see even broader interest in mixology and be closer to overcoming Prohibition’s legacy of crap cocktails. Whatever happens, we’re going to have one hell of a party.