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Ward 8

Image: Alex Kubsch

The Ward 8 is a cocktail with a bit of political history . Created in 1898, it is believed to have been made in Boston to celebrate a victory: Martin M. Lomasney’s seat at the state’s legislature. This mix of rye whiskey, lemon juice, orange juice, and grenadine offers a sweet and slightly tart taste that was a hit in the speakeasies.

The drink’s vibrant color and balanced flavor made it a favorite during Prohibition. It’s a bit more complex than some of the other cocktails of the time, but it’s worth every sip. Shake with ice, strain, and serve in a chilled glass for a sip of political history. Or to celebrate a victory of your own!

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The South Side

Image: Bri Tucker

This refreshing drink's origin is a matter of speculation. The main theories suggest that it was either created after the South Side district of Chicago , Illinois, or the Southside Sportsmen’s Club on Long Island. Whichever the origin, the popularity of the drink is connected to Al Capone’s preference for it.

It’s a blend of gin, fresh mint, lime juice, and simple syrup, making it crisp and revitalizing. The mint and lime give it a fresh, lively flavor that’s perfect for any occasion. Shake with ice, strain into a chilled glass, and garnish with a mint sprig for a touch of elegance.

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Sidecar

Image: Jia Jia Shum

The drinks were quite inventive, but the names? We’ll have to see about that. The Sidecar cocktail is believed to have been named after the motorcycle attachment in London or Paris around the 1920s. Nevertheless, the drink found it’s way across the Atlantic and into every bartender’s guide during the Prohibition.

Made with cognac, orange liqueur, and lemon juice, it’s a smooth, tangy cocktail that packs a punch. Its balanced flavor profile made it a favorite among those who sought both style and substance in their drinks. Shake it with ice, strain it into a sugar-rimmed glass, and you’ve got yourself a ride worth taking.

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Highball

Image: Timothé Durand

If a cocktail’s name comes from a phrase that means "you’re good to go," you simply have to drink it, don’t you think? Well, that’s the case with the Highball cocktail. This drink’s name may come from railroad signs, where a raised globe meant that the track ahead was clear.

Now, as for the ingredients, the drink has several variations, but the classic ones are scotch and soda. The Highball is a simple yet elegant cocktail that has stood the test of time. It’s made by mixing whiskey (or gin) with a generous amount of ginger ale or soda water, served over ice in a tall glass. Garnish a Collin-type glass with a lemon or lime wedge, and you’ve got a drink that’s both easygoing and refreshing.

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Old Fashioned

Image: Johann Trasch

If we’re discussing the classics, we can’t ignore the Old Fashioned, the number one drink of all time . Do you need any proof? Ask as many bartenders as you like, and they’ll each give you a different recipe. That’s because, as old as the drink is, it is also highly popular and has been the subject of countless versions ever since it was created.

The Old Fashioned dates back to the early 19th century, but it truly came into its own during Prohibition. This classic drink combines whiskey, a sugar cube, bitters, and a twist of citrus. The simplicity of the recipe made it a reliable choice when quality ingredients were hard to come by.

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Corpse Reviver

Image: Timothé Durand

Mornings after can be quite tough, and these names aren’t making them any easier! The Corpse Reviver was so named because it was intended as a "hair of the dog" remedy to revive the drinker from a hangover . This cocktail is a complex mix of gin, lemon juice, Cointreau, Lillet Blanc, and a dash of absinthe. It’s a drink that packs a punch but is also surprisingly smooth and balanced.

The Corpse Reviver No. 2, in particular, became popular during the Prohibition era for its bold flavor and reputed restorative properties. Have you ever tried this one?

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Mary Pickford

Image: Kurt Liebhaeuser

Named after the silent film star Mary Pickford, this cocktail is as glamorous as its namesake . It’s a fruity blend of white rum, pineapple juice, grenadine, and maraschino liqueur. The drink is sweet and vibrant, with a striking pink color that was as eye-catching in the 1920s as it is today.

Created in Havana, Cuba, it quickly became popular among Hollywood’s elite during the Prohibition era. Shake all the ingredients with ice, strain into a chilled glass, and then garnish with a cherry for a touch of old Hollywood glamour.

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Gin Rickey

Image: Rajasekhar R

The Gin Rickey was a Prohibition favorite for its simple ingredients and refreshing taste. Made with gin, fresh lime juice, and soda water, it’s light, crisp, and perfect for warm summer nights. This drink was named after Colonel Joe Rickey, a lobbyist known for his love of mixing bourbon with sparkling water.

During Prohibition, gin replaced bourbon as the spirit of choice due to its easy availability. It’s a low-calorie, no-sugar-added option that was as much a hit then as it is now. Simply pour over ice and garnish with a lime wedge for a zesty kick.

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Bee’s Knees

Image: Ash Edmonds

The Bee’s Knees is a classic example of how Prohibition-era bartenders used sweeteners to mask the harsh taste of homemade gin. You may think using honey for a cocktail is quite ordinary, but back in the day, this was quite an innovation. This delightful cocktail mixes gin, fresh lemon juice, and honey for a sweet and tangy flavor.

The name itself is a slang term from the 1920s, meaning "the best," and this drink certainly lives up to it. It’s refreshing and light, perfect for sipping on a sunny afternoon. Shake with ice and serve in a chilled glass for a taste of history’s sweeter side.

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French 75

Image: Stephen Harlan

The French 75 is as powerful as the artillery piece it’s named after. This cocktail combines gin, lemon juice, sugar, and a bubbly splash of champagne, making it both elegant and dangerously easy to drink.

Legend has it that the drink was invented in Paris and quickly became popular in American speakeasies. The effervescence of champagne made it a celebratory favorite, while the gin added just the right amount of kick. Serve it in a champagne flute with a lemon twist, and you’ll feel like you’re celebrating in style.

1

Giggle water

Image: Tristan Gassert

Sounds fun, doesn’t it? "Giggle water" was slang for champagne, but later came to mean any kind of alcoholic drink that made you feel good.

The term popped up around 1910 and hung around well into the ’20s. Lighthearted and cheeky, it captured the mood of a tipsy good time. It was all laughs—until the next morning.

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Blind pig

Image: Annie Spratt

A "blind pig" was code for an underground bar, or speakeasy, where patrons paid to see an "exotic animal" and conveniently received a cocktail with the show. This ruse was an early attempt to skirt the law. The term dates back to the 1800s and had a cousin in crime: the "blind tiger." No matter the name, nobody was there to admire animals—they came for the booze.

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Juice joint

Image: John Hernandez

At first glance, this might sound like a fruit stand. But during the 1920s, a "juice joint" was slang for a speakeasy—especially the more modest ones. However humble, they had it all: music, dancing, and definitely drinks, legal or not.

The name originally referred to soda stands, but it didn’t take long before it meant something much stronger. If you were thirsty during the dry years, this was a must-stop.

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Jake walk

Image: Ve al perfil de Andreas M Andreas M

Here’s a sobering one. "Jake" was shorthand for Jamaican ginger extract, a legal tonic with high alcohol content. But manufacturers altered it to skirt regulations—and the results were tragic. Drinkers developed a distinct limp from nerve damage, called the "Jake walk" or "Jake leg." Thousands were affected, especially in the South. It became both a medical crisis and a dark symbol of the risks people took to sneak a drink.

5

Ombibulous

Image: Kelsey Chance

Writer H.L. Mencken had a way with words—and a taste for booze. In 1920, he dubbed himself "ombibulous," meaning he happily drank anything alcoholic, no matter what. He was also known for calling bootleggers "booticians," always with a wink. A strong critic of Prohibition, Mencken turned his drinking habits into witty declarations.

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Needle beer

Image: Wil Stewart

You know the drill: desperate times, desperate measures. Some barkeeps took regular beer, injected it with alcohol via a syringe through the cork, and served it up as the real deal. This DIY hack became known as "needle beer." It was risky and often poorly mixed, but in an era when options were slim, creativity was all people had. Probably not the safest pint you ever drank, though.

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Brick of wine

Image: Kym Ellis

Yes, really! You could buy a block of grape concentrate, add water, and wait—voilà, wine! These "bricks" came with an ironic warning not to store them in a cool, dark place (wink, wink), or they might "accidentally" ferment. For wine lovers who craved a glass during the dry years, this was a sly workaround. Just add water, patience, and a sense of humor, of course!

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Bathtub gin

Image: Bjarne Vijfvinkel

Not a flavor—a method. "Bathtub gin" referred to homemade hooch often mixed in, you guessed it, a bathtub. Tall bottles didn’t fit under sink taps, so a larger space was needed. We’ve said it before, and we’ll say it again: how creative could they get?

The quality varied wildly, and safety wasn’t exactly guaranteed. However, it became the generic term for all sorts of homebrewed booze.

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Teetotaler

Image: Jessica Smith

This word originated before Prohibition but got plenty of use during it. A "teetotaler" is someone who avoids alcohol entirely. The term comes from the emphatic "T" in "total abstinence." It gained popularity thanks to temperance movements in the 1800s, long before the ban was official. While others were sneaking into blind pigs, teetotalers were proudly saying, "Thanks, but no thanks."

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Dry

Image: engin akyurt

If you were "dry," you were all in on Prohibition. Drys supported the ban, and dry counties banned alcohol completely. Agents who enforced the law were often called "dry agents." The term became both a political and cultural identifier. You were either dry or...

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Wet

Image: CHUTTERSNAP

...you were wet. A "wet" person supported legal alcohol sales, plain and simple. Wet cities and counties allowed booze to flow, and many Americans never bought into the dry movement. The wet/dry divide wasn’t just about drinks—it represented a much larger cultural clash. And as we know now, the wets eventually won.

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Whale

Image: Todd Cravens

Not a sea creature, but someone who could drink like a fish. A "whale" was a heavy drinker, often the life of the party and the last one standing. Whether at a juice joint or speakeasy, whales had reputations to uphold. The term lives on today in gambling circles, too—but back then, it was all about your booze tolerance.

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Soft drinks

People on the East and West Coasts might butt heads a lot of times, but they are united when it comes to the name of soft drinks. For them, it’s a soda . Midwesterners differ and will ask for a pop , while across the Southern U.S. coke has become a generic name for any soft carbonated drink. If you ask for a Coke in the South, they might bring you a Sprite or an Orange Fanta.

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Long sandwiches

If an extra-hearty sandwich (with substantial fillings, often on a long roll) is your lunch of choice, you need to be aware of the regional varieties and names that exist across America. Because asking for a hoagie in New England will get you a few weird stares and no sandwich. While sub is the most widespread term, it’s not the only one. People from South Jersey and the Philadelphia area will use the name hoagie , while New Yorkers will call it a hero if it's filled with cold cuts, cheese, and veggies. Upstate New York follows the New England tradition of the grinder , while Louisiana and the Gulf Coast prefer the Po’Boys , typically made with French bread and filled with seafood. The terms wedgie , spuckie , and torpedo are less common, but if you come across them, now you know what they are.

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Stuffing or dressing?

Does your family’s Thanksgiving table feature stuffing or dressing? There is a lot of debate about the proper name of this dish, but the answer is that they are two different, though similar, dishes, which leads to the names being considered interchangeable. Stuffing is typically cooked inside the turkey, allowing it to absorb the juices, while dressing is cooked in a dishpan, and it’s usually crispier and crunchier. Folks in the Northeast and Midwest, along with the West Coast, tend to use the term stuffing, even when they cook it in a separate pan, while Southern cuisine calls it dressing and, unlike other areas, mainly uses cornbread instead of white bread.

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Donuts

Do you spell it donut or doughnut ? In the end, it doesn’t really matter because there are many other names for it. Besides the classic ring-shaped donut , you can find the Midwestern long john (sometimes called eclair donut in the Mid-Atlantic or Southern U.S., and donut bar in the West Coast), the round bismarck or berliner (filled with jelly in the Midwest and with cream in the Northeast), the Louisiana beignet , or the New England twisted cruller .

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Pancakes

We can agree that pancake is a pretty universal term for this breakfast staple, but that doesn’t mean that regional names aren’t still alive and thriving. The terms griddle cake and hotcake are heavily used in the South, with hotcake having been made popular across the country thanks to the McDonald’s breakfast menu. The name flapjack is common in the Southeast, while part of New England uses johnycake —originally a corn flatbread— for buttermilk pancakes. For miniature pancakes, the term silver dollars is also widely used in different regions of the country..

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Gravy or sauce?

We find ourselves again discussing a technicality. All gravies are technically sauces , but sauce is a much wider concept than gravy. Why is there a debate, then? Italian immigrants, upon arriving in America, noticed that gravy was used in English for meat-infused liquids, so they adopted the name to refer to tomato sauces that included meatballs, sausage, or pork. While these are technically sauces, they are still called gravy by many Italian-Americans, especially in the Northeast.

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Milkshake

Although it's usually called just a shake in many parts of America, some regions have their own names for a blended drink of milk and ice cream. In New England, asking for a milkshake will get you milk with syrup, while for the ice cream version, you have to ask for a frappe (pronounced frap ). In Rhode Island and Southeastern Massachusetts, asking for a cabinet will get you a coffee-flavored milkshake, and many Midwestern chains offer thicker milkshakes under the name thick shakes or concretes . The malt , another popular version, includes malt powder in its formulation.

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Sprinkles or jimmies?

This debate is very local to a particular area of New England and the Mid-Atlantic. The overwhelming majority of Americans uses the word sprinkles for the small, colorful sugar confectionery used for decorating baked goods. That is, unless they are from Boston, Philadelphia, or some areas of New Jersey, where the name jimmies is more commonly used. Some claim that jimmies specifically refers to the chocolate version of sprinkles, but the name is also widely used for the multicolored version, so the jury is still out on that.

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Frosting or icing?

Again, two different things with a similar purpose that became synonymous. While both are used to cover and decorate cakes and baked goods, frosting is fat-based and has a thicker and fluffier consistency. On the other hand, icing is a mix of water and sugar, so it’s naturally more liquid. Where does the confusion stem from? Icing is often used as an umbrella term for cake and baked goods toppings —including frosting— which can lead to the idea that they are the same thing.

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Casserole or hot dish?

First of all, what identifies a casserole ? It’s a meal baked in a deep pan, usually including protein, vegetables, starches, and a binding liquid. Following that logic, the Midwestern hot dish is a type of casserole, but there is an important distinction. While casserole is a wide term that includes both sides and main dishes, Midwestern hot dishes are a main course on their own.

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Last piece of bread

The end of a loaf of bread can create strong emotions. People either love it or hate it, so it’s only fitting that it has unique regional names. The end piece or the heel seems to be the most widespread name for it, though butt is commonly used across the Midwest and the South. Knobby is a common name for it in New England, but it is used in combination with other terms, while it is sometimes called the booty in the African-American vernacular.