Love mojitos? To some extent, you have Prohibition to thank for their popularity in America.
And beer, at least, fully survived Prohibition; no cider producers could claim the same. From the earliest settlers of America straight through 1920, hard cider was an enormously popular drink—particularly in the Northeast, given the ready supply of fruit—consumed as eagerly as lagers and ales. After Prohibition, it was all but forgotten; only, though it's unlikely to ever regain its early dominance.
"Prohibition drove many wealthy Americans to Cuba and other tropical ports in search of rum-based cocktails," says Camper English. Spirits brands were savvy enough to encourage this kind of booze tourism through marketing—and a little glad-handing. And the accelerated production of rum during Prohibition led to a cocktail movement that's still popular today—tiki culture. "Rum-centric tiki bars first opened right after Prohibition in the 1930s, but really took off after WWII ended in the 1940s," explains Camper English.
And while mixers were certainly in use before Prohibition, they became far more popular in that era—the better to disguise questionable liquor with, of course. Faux-gin tasted better with tonic than in a martini; bootleg whiskey was more palatable with ginger ale than with soda. And Coca-Cola made out like gangbusters, selling both to the teetotalers and the imbibers desperate to mask the taste of what they drank.
"The idea of the speakeasy is alive and well all over the world, mainly because every single one of us loves to be invited to the exclusive parties no one else can get into," says Gareth Evans.
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