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SPEAKEASY STYLE BRINGS UNDERGROUND PLEASURES TO NIGHTLIFE
Not since prohibition, when the production, sale and consumption of liquor were banned in the US has the “speakeasy” been in voque. From 1920 to 1933, a ban on alcohol gave birth to millions of underground drinking establishments across the United States. In 1925, there were an estimated 30,000 to 100,000 of these “speakeasies” in New York City alone. Speakeasy as defined in the Merriam Dictionary, is a place where alcoholic beverages are illegally sold; specifically: such a place during the period of prohibition in the United States.
Fast forward, 77 years, speakeasies are back, and these furtive establishments can be found all over the United States as yet another manifestation of the public’s gravitation towards the nostalgic. Though some may not understand this desire to relive the past, the “noble experiment” which prohibition was also referred to, is seen by many as a time of mystery, intrigue and frivolity, when all ranks of society were forced to entertain their lust for liquor and easy talk to hidden and in fact illegal surroundings.
From San Diego and Seattle in the west to Boston and New York in the east, speakeasies are making an ever so subtle name amongst hip and trend setting circles of merrymakers. They go by names such as: Prohibition in San Diego; Bourbon & Branch in San Francisco; Varnish in Los Angeles; Tavern Law in Seattle; Safe House in Milwaukee; The Violet Hour in Chicago; and Milk & Honey in New York.
Today’s speakeasy is in many ways reminiscent of the original, the clubs and bars are for the most part hidden, shrouded behind non-descript doors of even more furtive buildings. The ambience once you enter these secret realms is pure backroom, with most decorated to reflect the 1920’s era, think dark wood paneling, subdued lighting, plush booths, and velvet curtains. Live bands play music from Blue Grass to Charleston, Swing and Bossa Nova.
Speakeasy bars are stocked with liquors such as corn whiskey that you might not find on the more beaten path. The drinks are far from what you might find in your usual bar or lounge as well. Prohibition was a period when alcohol not smuggled into the US from overseas was home distilled; liquor gins, rum runners, bootleggers, and the like turned out product that was mediocre at best. Bartenders concocted drinks with whatever mixers would soften the blow of these often hard edged liquors, to do so they used fruit puree’s, ginger and root beers, crèmes and the like. Fortunately, today’s speakeasy is a place of refinement with top shelf and often rarified liquor selections, at my local favorite, Prohibition in San Diego, my preferred drink is an awe inspiring Pimm’s Cup prepared by master “mixologist” Tim, though also not to miss is an evening nightcap/dessert the “Rum Brulee.” Be sure to explore this nostalgic style of drinking establishment, once you are initiated, you will speak ever so easily, sharing it only with your closest friends.
