Prohibition Cocktails
/Cocktails have evolved since the first bartender’s guide was published in 1862. At that time, a cocktail was considered to be a mix of spirits, sugar, bitters and water. That first guide, “How to Mix Drinks; or, The Bon Vivant’s Companion” by Jerry Thomas had recipes for sours, punches, slings, toddies, shrubs and flips.
While these early cocktail guides raised the level of cocktail culture, the counterfeiting and diluting of spirits was rampant and the customer was rarely able to be sure of the quality of the spirit served.
As the country entered World War I against Germany, anti-German feelings in the U.S. were linked to a campaign against beer drinking. That animosity against Germans and other immigrants, in combination with the strong Christian temperance movement opposing saloon culture and alcohol, caused Congress to pass the 18th Amendment, the Volstead Act, which was then ratified by the states. Although Woodrow Wilson vetoed the legislation, Congress overrode the veto and 100 years ago, this coming January, Prohibition was enacted: “No person shall . . . manufacture, sell, barter, transport, import, export, deliver, furnish or possess any intoxicating liquor.”
Rather than creating an alcohol-free country of sobriety where the jails were emptied, families stayed together and ice cream parlors replaced saloons, Prohibition created speakeasies, booze cruises, and an underground cocktail culture that changed cocktails in a few fundamental ways.
The home and clandestine production of spirits (primarily gin) produced a harsh, sometimes nasty, sometimes lethal, spirit that required creative recipes with additional ingredients to make the drinks palatable. Honey, fruit juices and other flavorings became common in cocktails made with home-distilled or smuggled spirits from Canada, Mexico and the Caribbean. Bartenders had to be creative in order to keep the customers happy.
Trey and Joe keeping the guests (and themselves) happy!
Rather than go underground and risk jail time, many bartenders fled the U.S. for England and Europe. During that time, a few bartenders made names for themselves by publishing mixing guides and experimenting with French and Italian spirits, Amari and cordials.
Harry Craddock, left the U.S. and became the head barman at London’s posh Savoy Hotel, writing “The Savoy Cocktail Book” in 1930. He was credited with inventing The White Lady (gin, Cointreau, lemon juice and egg white). The book was reprinted in 2008 and is still available today.
Gin became increasingly popular during prohibition, since it was so easily made at home or in secret stills and, unlike whiskey, didn’t require aging. A few gin cocktails created during this time were the Dubonnet Cocktail and the Bee’s Knees (gin, honey and lemon juice).
Rum drinks became popular since Americans were visiting Cuba and the Caribbean islands and they would take “booze cruises”, a cruise with no destination, but one that would sail into international waters where cocktails would be legal.
While still in his teens in the 1920s, Ernest Gantt, sailed to the Caribbean with his grandfather who was in the “import/export” business. He was exposed to the daquiris of Cuba and the rum punches of Jamaica. Entranced by island culture, he traveled the South Pacific then returned to Los Angeles as Prohibition was ending. He is credited with opening the first Tiki Bar, Don’s Beachcomber, where Hollywood was introduced to Mai Tais, Fogcutters, Scorpions, Zombies and other exotic rum drinks..
Authentic Whiskey didn’t fare well during Prohibition, since a quality whiskey requires years of aging in wooden barrels and bootleggers didn’t want to invest the time necessary. During Prohibition, clear moonshine would have oak sticks or chips added to it and after a few hours or maybe a few weeks, the results were bottled as whiskey. One cocktail, a Rock & Rye, (mixed sour cherries, cinnamon, orange juice and horehound candy) was considered a wholesome, “medicinal” beverage if you had the sniffles.
After thirteen years, Prohibition (The Noble Experiment) was responsible for an increased jail population, increased crime, and more than 10,000 deaths from drinking lethal home-made spirits. Considered a failure, the 21st Amendment was enacted on December 5, 1933, repealing Prohibition (the only time in U.S. history that an amendment has been repealed). The country could, once again, have a legal cocktail.
To celebrate the end of Prohibition, M’tucci’s Italian is having a special Prohibition Dinner on December 5. Chef Damian has created a 3-course menu of dishes popular during Prohibition. They are paired with 3 cocktails created by Trey that pay homage to that era and to the cocktail culture of that time. Reservations are suggested and the dinner is $40 per person, tax and gratuity not included.
1st Course:
Mai Tai with a vanilla spice, one of the cocktails that started the Tiki Bar culture.
Nduja Shrimp Cocktail: Nudja Cocktail Sauce, Olive Brined Pink Patagonia Shrimp.
Lemon, mixed Greens.
2nd Course:
Spiced Cranberry Sazerac, with Templeton Rye which was Al Capones bootlegging/drinking whiskey of choice. The Sazerac, created in New Orleans also featured Absinthe, which remained banned in the U.S. even after Prohibition ended.
Chianina Beef Meatloaf Involtini: Stuffed with Spinach, Bacon, Aged Mozzarella, Artichoke, Potato Puree, Tomato Reduction. "Ketchup Kinda"
3rd Course:
Roasted Corn Brandy Flip: Flips are arguably the oldest cocktail, probably invented in the 1600s, when they were served warm, heated with a red hot iron which caramelized the sugars in the cocktail.
Italian Cheese Cake, Candied Orange Peel, Rehydrated Cherries, Graham Cracker Crust.
M’tucci’s Italian Café & Market - Closing Permanently for retail sales Saturday, November 30 at 6:00 PM.
Stop by today and tomorrow for bread, meat, cheese and pastries. There will be a 15% off table with some tasty Italian imported products.
Friday & Saturday Specials
$3 Tap Pints
$5 Glasses of House Wine
Don’t miss the 15% off table today and tomorrow only!
M’tucci’s Restaurants is expanding its wholesale fabrication of bread, meats and cheese. The M’tucci’s product lines will soon be found throughout Albuquerque at several locations. The M’tucci’s Shrubs line, which is now available at Jubilation Wine & Spirits, will soon be available at Total Wine & More.
Due to the expansion, M’tucci’s Italian Café and Market will be converted to wholesale operations in 2020. The space will close its retail operations November 30, 2019, but the space is available for private parties up to 25 people throughout the month of December.
“The demand for authentic Italian products has far exceeded our expectations,” explained John Haas, M’tucci’s Restaurants Managing Partner. “It’s very exciting to see an explosion in demand for our custom meats, cheeses, breads and shrubs. Expanding our manufacturing operations allows us to continue to innovate and bring more products to market.”
People interested in booking the M’tucci’s Italian Café & Market should call 505-503-7327 and ask for the Manager on Duty.
DECEMBER SPECIALS: We hope you loved our Thanksgiving Pies (the Pecan Pie was the best Pecan Pie I have ever had). Watch this space and Facebook/Instagram for December Special Products. Think Chrismtas cookies and house-made Panettone.
M’tucci’s @ Lava Rock Brewing Co.
We were recently featured by the top NM beer blog, the New Mexico Dark Side Brew Crew. If you love NM craft beer and you don’t follow these guys, you are totally missing out. We’re lucky to have such a resource for beer news in NM and we are honored that they included us on their blog. Read the full post by clicking here.
Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!
Home Delivery now available through Door Dash
The “Two-Minute Warning HAPPY HOUR & Monday Night Football!
HAPPY HOUR EVERY MONDAY UNTIL THE TWO-MINUTE WARNING!
Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. You can catch your favorite team on one of our large five screens.
$5 basket of Wings all day on Sunday
On Tap Now - 32 Bravo DIPA (8% ABV and 100 IBU). Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).
We’re getting serious about Live Music at Lava Rock, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.
November Live Music:
11/29: Dos o Tres Pendejos
M’tucci’s Italian
Weekend Specials
Cut of the Day - 24 oz Hand-Cut New York Strip, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction
Pan-Seared Seafood - Mahi Mahi Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce
Ravioli - Baby Clam Mascarpone Ravioli, Scungilli Salad, Artichoke, Red Peppers,
Arugula, light Lemon Cream Sauce
Braised - White Wine Pancetta Artichoke Braised Pork Shank, Creamy Polenta, Sautéed Kale, Braising Sauce
December Prix Fixe Menu
12/4/19
1st Course- White Cheddar “Broccoli Soup” M’tucci’s Ciabatta Roll
2nd Course- Squngilli Fra Diavalo, Fettuccini
3rd Course- Rum Cake, Roasted Figs, Cinnamon Whipped Cream
12/11/19
1st Course- Grilled Vegetable Medley, Herbed Lemon Browned Butter
2nd Course- Chicken Limone, Grilled Asparagus, Crispy Potatoes, Preserved Lemon
3rd Course- Hazelnut-Mocha Panettone Bread Pudding, Vanilla Bourbon Gelato
12/18/19
1st Course- Creamy Roasted Garlic Polenta, Roasted Eggplant Ragu
2nd Course- Grilled Chianina Rump Steak, Parsnip Puree, Roasted Baby Carrots, Chimichurri
3rd Course- Italian Cheesecake, Pomegranate, Ginger Mousse, Candied Rosemary
M’tucci’s Moderno
Weekend Specials
Braised Pork Cheek Pappardelle Pasta - Savory Braising Sauce, Carrots, Celery, Prosciutto, Lemon Zest, Pecorino.
Fresh Pan Seared Rock Fish - A medium firm, very lean, sweet flavored fish with a nutty accent to finish, accompanied with Garlic Mashed Potatoes, Marinated Italian Artichokes, and Sautéed Arugula in a bed of Lemon Butter topped with Capers
Cut of the Day - 24oz Hand-Cut Porterhouse served with Crispy Saltwater Potatoes, Grilled Asparagus, and an Italian-style Salsa Verde Sauce
Holiday Special on December 23
“An Evening of Holiday Music by Delphia” 7:00.
Reservations taken for the dining room, where her performances will be carried on the speaker system throughout the dining rooms. Enjoy the exquisite style of Delphia together with M’tucci’s special holiday drink and food specials.
ONGOING NEWS
M’TUCCI’S AROUND TOWN
Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.
Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.
M’TUCCI’S TWENTY-FIVE JOB FAIR + ONLINE APPLICATIONS
Watch this space for the announcement of our January Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers. You can apply for a position at any of our locations online by clicking here.
SERVICE INDUSTRY NIGHT & DISCOUNTS
Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.
ONLINE ORDERING
Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.
MTUCCI’S YOUTUBE CHANNEL
Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here
See you next Friday - Ciao!
