We are celebrating Bootlegger’s Day (Friday, January 17th) with prohibition style cocktails all week long! Stay tuned for our cocktail menu from the bar team. As always 20’s attire is encouraged! The holiday, founded in 2015 by National Day Calendar and Infinium Spirits, honors the legacy of those who produced and distributed alcohol during Prohibition. Celebrated on January 17th, it marks the birthdays of both infamous bootlegger Al Capone and Templeton Rye Whiskey.
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Bijou
Hayman’s London gin, Carpano Antica Sweet Vermouth, Gauloise Verte, orange bitters, Luxardo cherry
The Bijou cocktail, created by legendary bartender Harry Johnson and first published in his 1900 Bartender’s Manual, is named after the French word for "jewel," symbolizing its gem-colored ingredients: gin (diamond), sweet vermouth (ruby), and green Chartreuse (emerald). The original recipe used equal parts of these ingredients with a dash of orange bitters, creating a bold, herbal profile. Popular before Prohibition, the Bijou disappeared for decades until it was rediscovered in the 1980s by Dale DeGroff, who modified the recipe by increasing the gin ratio to suit modern tastes. His adaptation revived the Bijou as a celebrated classic in contemporary mixology.
The Mary Pickford
Flor de Caña silver rum, pineapple juice, Luxardo maraschino liqueur, grenadine, half sugar rum, lemon crisp
The Mary Pickford cocktail, a sweet and tropical rum-based drink, originated in Cuba during the 1920s. It was named after actress Mary Pickford and created for her—either by Fred Kaufman or Eddie Woelke—while she was filming in Havana with her husband, Douglas Fairbanks, and Charlie Chaplin. The cocktail, featuring white rum, pineapple juice, grenadine, and maraschino liqueur, first appeared in print in Basil Woon’s 1928 book When It's Cocktail Time in Cuba.
Chicago Fizz
Zaya Grande Reserva 16-Year, Dow’s ruby port, pressed lemon, cane syrup, soda water, egg white
The Chicago Fizz, a pre-Prohibition cocktail, first appeared in Jaques Straub's 1914 Drinks and was popular at New York's Waldorf-Astoria. Originating in Chicago, the drink eventually made its way to New York, though little else is known about its history. Unlike most gin-based fizzes, the Chicago Fizz stands out for its unique ingredients. Fizzes are cocktails made with citrus juice and carbonated water, often incorporating egg whites (Silver Fizz), egg yolks (Golden Fizz), or even whole eggs (Royal Fizz). They are typically served chilled without ice, adding to their distinctive appeal.
Classic 75
The Botanist, pressed lemon, cane syrup, Opra brut sparkling
The French 75 cocktail, named after the powerful French 75 mm field gun used in World War I, is said to pack a punch as strong as the weapon itself. Likely created in 1915 at the New York Bar in Paris (later Harry’s New York Bar), it is often attributed to barman and wartime pilot Harry MacElhone, though he never claimed sole credit. The drink’s precise origins remain unclear, with early references omitting his involvement.
Boulevardier
Woodford Reserve rye bourbon, Carpano Antica sweet vermouth, Campari, ice rock, orange crisp
The Boulevardier cocktail was created during Prohibition by American writer and socialite Erskine Gwynne, who introduced it at Harry's New York Bar in Paris, a haven for expatriates. First documented in Harry MacElhone's 1927 Barflies and Cocktails, the drink blends bourbon, Campari, and sweet vermouth. Often considered a whiskey-based variation of the Negroni, the Boulevardier offers a richer, warmer flavor profile.
