BLUES THROWS IT BACK WITH PROHIBITION COCKTAILS


We are fast approaching the new millennium’s “Roaring 20’s” and Bethany Blues is starting the celebration early. The Bethany location will be hosting a Prohibition Party on December 5, 2019, when they turn the whole joint into a bonafide speakeasy. To get everyone in the mood, they are rolling out three cocktails this summer from the 1920s. Come on in and wet your whistle in style with one of these authentic Prohibition-Era libations! 

Ask for the special “Noble Experiment Menu,” and you’ll gain access to these three refreshing drinks. After you’ve enjoyed these liquid treats at Blues, hop on to the web and purchase a ticket to their Prohibition Party at bethanyblues.com where you can be immersed in the splendor of 1920s era Bethany Beach, where gun-slinging bootleggers and rumrunners are cavorting with flappers and champagne tibblers in true luxury. 

The French 75- A fizzy gin dream, this drink combines gin, lemon, simple syrup and a champagne floater served over ice in a stemmed glass. Elegantly served and refreshing during the warm months, the drink was born of necessity. The idea was to combine whatever alcohol was on hand during Prohibition, in order to make bootlegged bottles last as long as possible. Adding the champagne floater to the gin drink amps up the beverage, but was originally intended to stretch the bottle of gin to full capacity back in the roaring 20s! 

The Original Daiquiri- This ain’t your resort town daiquiri, this is the uptown way to enjoy what has become a beach classic. Most people are familiar with the frozen, sugary version of this cocktail when in reality the drink came from having these standard ingredients and wanting to serve it with whatever was available during the 1920s. The classic daiquiri is shaken, not blended, and is more akin to rum martini than a frozen dessert. 

Old Fashioned –The Old Fashioned wasn’t originally muddled, it was sugar, bitters, water and whiskey with whatever fruit was on hand, served on the side. The bar patron was the one in charge of fruiting their own drink. Now it’s been reinvented, with points like fruit flavored bitters or luxardo cherries, or blood oranges. And this was born of mere convenience and broader availability in the markets. John Rogers, Bar Manager at Bethany Blues, serves it up traditionally over rocks and stirred with the four key ingredients then muddled, and double strained so that there is only the essence of the fruit, but no pulp.



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