Lorraine Eaton

Lorraine Eaton writes about food and spirits for The Virginian-Pilot. Look for her stories in www.hamptonroads.com/flavor. And find recipes posted by Lorraine. Visit her Facebook page, too.

Category: Food

■ 30 November 2008 | 10:46 AM

End of Prohibition commemorative cocktails

If you are so inclined, on Friday at precisely 5:32 ½ p.m., you’ll want to make a toast. It’s the moment of the 75^th anniversary of the repeal of Prohibition. We asked four of the area’s most popular bartenders to concoct commemorative recipes to mark the date and I promised to publish them here.

Each of these cocktails got rave reviews during a recent taste test excursion. The whole story is in today’s newspaper, that’s Sunday, Nov. 30. If you read the paper this morning, I promised to publish the recipes. All recipes are for one serving

First Place: Carrie Puglisi’s Carrie’s Temperance Tea

(The Lucky Oyster)

Using a 14 - 16 oz mason jar or drink glass, muddle Granny Smith and Red Delicious apples in the bottom and fill to the rim with cracked ice.

Add 1oz Firefly Sweet Tea Flavored Vodka

Add 1/4 oz Jim Beam

Add 1/4 oz Captain Morgans

Fill to the top with Apple Cider

Top with a splash of Sour Mix

Garnish with a slice of red and green apple or cinnamon stick

Second Place: Nick Crutchfield’s Grand Sidecar No. 75 (The Gosport Tavern) 2 ounces Grand Marnier Cuvee du Centenaire 3 ounces fresh lemon sours (See recipe below) ½ ounce Sonoma Syrup Co. No. 10 White Ginger Dash of blood orange bitters Top with Moet & Chandon White Star Champagne Demerara Sugar Orange "thumbs" Black cherry In a martini shaker, combine ice, Grand Marnier Cuvee du Centenaire, fresh lemon sours, Sonoma Syrup Co. No. 10 White Ginger, and a dash of blood orange bitters and shake like your mamma gave it to ya.

Strain into a chilled cocktail glass that has half of its rim coated with the demerara sugar.

Drop in the black cherry.

Top with the Moet & Chandon White Star.

Flame an orange "thumb" across the surface of the cocktail, caramelizing the edges, and drop it into the cocktail.

Lastly, and most importantly- Enjoy responsibly! Fresh Lemon Sours 1 part sugar in the raw (regular white sugar will do, this is just tastier) 3 parts freshly squeezed lemon juice

Stir until the sugar is fully dissolved adjust tartness to taste with water (purified recommended)

Third Place: Mark Hill’s Court House Cooler

(The Court House Café)

2 ounces Ketel One Citron vodka

1/2 ounce Cointreau

1 ounce Chambord

Collins mix and Sprite

Toss together in a shaker, pour into a stemmed glass. Garnish with an orange wheel and a cherry with lemon and lime spirals on top.

Fourth Place: Travis Klink’s Mona Tini

(Hot Tuna)

1 ounce Mona Vie Active Blend

½ ounce Cointreau or Triple Sec

1 ½ ounces Smirnoff Citrus vodka

2 ounces Cran-Grape juice

Shake with ice and strain into chilled martini glass. Garnish with a slice of starfruit.

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Prohibition cocktails

Submitted by lorrainee21613 on Wed, 12/03/2008 at 10:11 am.

After hours of reading old newspaper type (and nearly going blind!) and consulting with other sources, I'd say that anything with alcohol in it was the drink of the day during Prohibition. Lots of moonshining was going on around here . . . some of that brew was even coveted by big city drinkers, including the famed East Lake brew from northeastern North Carolina.

Lots of whisky, too. And boats from the Caribbean smuggling rum ashore.

About the mixing of drinks, I've heard it was popular to add sugar or juices because there was so much rotgut alcohol being served. . .