A hundred years ago, the ban came into effect in 1920 65438+ 10/7. A year later, Nebraska became the 36th among 48 states in the United States to ratify the 18 amendment. It is forbidden by law to produce beverages with alcohol content exceeding 1%. Wineries, wineries and wineries all over America are closed. Most of them have not been reopened.
The ban may have expired long ago, but the sound and cocktails it gave birth to are still around us. Most of the moonshine at that time was disgusting. In order to make this inferior wine drinkable and provide a place for buyers to spend cautiously, this demand has caused the phenomenon of cocktail drivers' motivation and artificial voice that continues to this day.
For better or worse, prohibition changed the way Americans drink, and its cultural influence never really disappeared.
Smugglers became creative during prohibition. The main source of alcohol is industrial alcohol, which is used to make ink, perfume and bonfire fuel. 1 gallon of industrial alcohol can be made into about 3 gallons of gin or whiskey.
The author of the Prohibition Act, which was promulgated to implement the 18 amendment, predicted that industrial alcohol must be denatured, which means that it is mixed with chemicals that make it unfit for drinking.
Smugglers quickly adapted to and found ways to eliminate or suppress these adulterers. This process changed the taste of the finished product, but it didn't get better. Although the quality is poor, about one third of the1.500 million gallons of industrial alcohol produced in 1.925 is considered to have been transferred to the illegal alcohol trade.
The next most common source of alcohol to be banned is alcohol brewed in illegal distillers, which produces so-called moonlight. By the end of the prohibition, the Prohibition Bureau had seized nearly 250,000 sets of illegal drinking utensils every year.
In Santa Anna, California, the deputy sheriff of Orange County dumped illegal alcohol. (Orange County Archives, CC BY) Homemade alcohol is harsh in this era. It is almost never aged in barrels, and most people in moonlight try to imitate the taste by mixing some suspicious ingredients. They found that they could add dead mice or carrion in the moonlight and let it stand for a few days, thus simulating bourbon. They added gin oil to the original wine to make gin, and mixed gin oil with creosote, a preservative made of wood tar, to reproduce the smoky taste of scotch whisky.
There are few substitutes, but suspicious versions of these deja vu wines are still very popular.
Some private dealers prefer to trade with spirits rather than beer or wine, because a bottle of privately brewed gin or whisky is much more expensive than a bottle of beer or wine. Before the ban was issued,
Distilled liquor accounts for less than 40% of alcohol consumption in the United States. By the end of the aristocratic experiment, distilled liquor accounted for more than 75% of alcohol sales.
Covers up the unpleasant smell and makes the wine delicious. Drinkers and bartenders mix various condiments, usually sweet.
Gin was one of the most popular drinks of that era, because it was usually the simplest, cheapest and fastest drink: drink some wine, dilute it with water, add glycerol and gin oil, and then drink gin. Because of this, many cocktails made during prohibition period used gin. Popular inventions of this era include "bee's knee", a gin that uses honey to resist unpleasant taste. Finally, gin mixed with chartres and Marasino cherry wine is said to have been invented by/kloc-0 in Detroit Sports Club in 1922.
Rum is another popular prohibition. Mary pickford is a cocktail invented in the 1920s, which uses rum and red grapefruit juice.
Cocktail fashion has also become an important part of family entertainment. Due to the shortage of beer and wine, people held a dinner featuring creative cocktails. Some people don't even have dinner, but hold the latest popular cocktail party.
Cocktails have become synonymous with America, just as wine has become synonymous with France and Italy.
A modern movement was born in the late 1980s. Enterprising bartenders and restaurant owners try to recreate the atmosphere of pubs in the prohibition era and provide creative cocktails in dimly lit lounges.
The modern American craft cocktail movement may be traced back to 1988, when the legendary rainbow hall of Rockefeller Center in new york reopened. Dale Degroff, the new bartender, has made a cocktail list, which is full of classic dishes from the Prohibition era and new recipes based on timeless ingredients and technology.
Almost at the same time, opposite Auden, the bar owner Toby Checheney created the most popular international brand of "Sex and the City"-a vodka martini with cranberry juice, lime juice and three seconds. David Rockefeller was with the girls selling cigarettes at the party celebrating the reopening of the Rainbow Hall at Rockefeller Center. (Associated Press photo/Susan Ragan)
A movement was born: bartenders became superstars, and new drinks with exotic ingredients were added to the cocktail menu, such as Lost in Translation in Manhattan, Japanese whiskey, handmade absinthe and mushroom syrup, or dry dock, a gin soda made of bitter nutmeg, lavender-flavored simple syrup and grapefruit.
1999, Sasha Pitra, the legendary bartender, opened a milk and honey bar as a substitute for noisy bars that make bad cocktails. Peter Reske wants a quiet bar with world-class drinks. According to the customer code, there will be "no shouting, shouting or other loud behaviors", "men will not introduce themselves to women" and "men should take off their hats".
Peter Reske insists on the best quality wine and bartending. Even iced drinks are tailored for each cocktail. Many cliches in handmade cocktail bars-big and hard ice cubes, the bartender's beard and tie with Edward, the rules of entry and service-originated from milk and honey.
The custom of subscribing to handmade cocktails in many early bars imitated the speech of the prohibition era. The idea is to make them look special and unique. Some new "speakers" add some gimmicks, such as asking customers to enter from behind bookshelves or through telephone booths. Their purpose is to let customers enjoy drinks, not bands, not food, nor to pick up and drop off the scene.
Fortunately, today's drinkers don't have to worry about black locust: the craft distillation industry provides delicious white wine, which can be enjoyed in cocktails or simply sipped clean.
This article was originally published in Dialogue. Jeffrey Miller is an associate professor and project coordinator of hotel management at Colorado State University.