Prohibition (1920-1934)

When the Volstead Act banned the sale of alcohol in 1920, it didn't kill the cocktail — it just forced it underground and, ironically, made it more creative. Bathtub gin and smuggled spirits were often rough enough to strip paint, so bartenders in hidden speakeasies learned to mask harsh flavors with honey, citrus, and fruit juices. The Bee's Knees, the Southside, and the French 75 all owe their existence to the simple necessity of making bad booze drinkable. Meanwhile, the best American bartenders fled to Europe and Cuba, taking their craft global and cross-pollinating with local traditions. Prohibition may have been a dark chapter for personal liberty, but it scattered cocktail culture across the world and produced some of the most resourceful, delicious recipes ever shaken.