The Eighteenth Amendment, better known as Prohibition, became law in January of 1920 by way of the Volstead Act, which prohibited the production, importation or transportation of alcoholic beverages in the United States. Despite this, many brewers and distillers continued to thrive by either adapting to the changes or by going underground and ignoring them. Pabst Brewing Company of Milwaukee, Wisconsin, for example, abandoned beer to produce a processed cheese called Pabst-ett, (competition to Kraft’s Velveeta) and Coors, of Golden, Colorado, became the single largest supplier of malted milk in the world.

Apparently, US legislators had difficulty adhering to the very law they laid down. To quench their thirst for forbidden drink, they turned to George Cassiday, the best-known bootlegger on Capitol Hill. Affectionately dubbed the “Man in the Green Hat,” Cassiday typically made at least two dozen deliveries each day to Congress, even scoring a room to work out of in one of the congressional office buildings. The color of his hat was a nod to Capitol Police to let him and his leather suitcase full of bottles pass without question. It is interesting to note that a door painted green during this time signaled that a speakeasy lay behind it. In Chicago, some historic, surviving establishments got their start this way, such as The Green Door Tavern and The Green Mill Cocktail Lounge.

Junior Johnson of stock car racing fame got his training in driving at high speeds by participating in the family business they had engaged in since the Whiskey Rebellion of the late 1700s – moonshining. When he wasn’t tearing up a dirt track for sport, he would deliver homespun alcohol to points of sale at high speeds throughout North Carolina to outrun the highway patrol and revenue agents, sometimes with the headlights turned off to escape notice. This act of “running” would eventually evolve into the National Association for Stock Car Auto Racing, or NASCAR, where Johnson won more than a dozen races before becoming a co-owner.

You may have heard the term “black and tan” when referring to a drink that combines a pale beer with a dark beer, most notably Irish Guinness. This usage, however, is an Americanized expression and the term is actually considered offensive in Ireland because it also refers to the brutal constables of the Royal Irish Constabulary Reserve. (Tip: When in Ireland, unless you want to be thrown out of the pub on your keister, order a “half and half” instead.) But during the prohibition era in the US, secretive speakeasys became known as “black and tan” clubs because blacks and whites co-mingled, even though segregation still had a stronghold in the country.

Some of these clubs evolved into nightclubs where American jazz was king and music giants like Cab Calloway, Louis Armstrong and Billie Holiday reigned. Some notables: The Cotton Club in Harlem, The Sunset Café in Chicago, and Small’s Paradise in New York.

Juniper is the traditional flavoring for gin, but this version calls for ginger for a bright, citrusy flavor. The accompaniment of cardamom and allspice lend depth and warmth.

3 cups (750 mL) of gin
10 green cardamom pods, lightly crushed
6 pieces crystalized ginger
4 whole allspice berries

Combine all ingredients in a container with a secure lid. Set in a cool, dark place to infuse for 7-10 days (depending on desired strength), turning or gently shaking the container once each day. Strain and pour the reserved liquid into glass bottles and cap.

This will remind you of the fireball candies from your childhood. Perfect for a chilly winter night!

3 cups (750 mL) whiskey
3 ounces apple juice
⅓ cup raw sugar
8 cinnamon sticks (1-inch)
1 tablespoon crushed chili pepper flakes

Combine the whiskey, apple juice and sugar in a container with a secure lid. Place the cinnamon sticks and chili flakes in a small muslin bag. Add the bag to the container. Let the mixture steep in a cool, dark place for 7-10 days. Strain and bottle the reserved liquid.

Juniper is the traditional flavoring for gin, but this version calls for ginger for a bright, citrusy flavor. The accompaniment of cardamom and allspice lend depth and warmth.

3 cups (750 mL) of gin
10 green cardamom pods, lightly crushed
6 pieces crystalized ginger
4 whole allspice berries

Combine all ingredients in a container with a secure lid. Set in a cool, dark place to infuse for 7-10 days (depending on desired strength), turning or gently shaking the container once each day. Strain and pour the reserved liquid into glass bottles and cap.

The name says it all! Bold and flavorful, this infused bourbon is wonderful served “neat,” on the rocks, or mixed with soda.

3 cups (750 mL) bourbon
1 cinnamon stick (large)
4 whole cloves
15 whole allspice berries
2 tablespoons dried orange peel
1 tablespoon crystalized ginger
¼ cup raisins

Pour the bourbon into a container with a secure lid. Place the remaining ingredients in a muslin bag and add the bag to the container; replace the lid. Let the mixture infuse for 7-10 days. Strain and bottle the reserved liquid. Note: If the flavor is too strong, let it rest after straining for another week to allow the flavors to mellow.