> I am talking about Speakeasies, and their relationship to the drinks
> of the 1920s. None of the classic cocktail, and cocktail books, were
> made/ published in the US.
>
> Craddock was in London.
> Frank Meier was in Paris.
> MacElhone was in London, and then Paris.
> Robert Vermiere was in Paris.
> Loads more were in Cuba.
>
> None of the famous bartenders, and their creations were in the US
> during prohibition. So how could they have been in Speakeasies?
>
> There seems to have been a big transatlantic interest in the US for
> what it was they were missing during their dry period, so presumably
> the US bartenders overseas were sending some recipes back to the US.
> Though I doubt it happened the other way around.
>
> Speakeasies to me are just gin joints run by the underworld for
> money, not for the art of cocktail making.
>
> As for morning dram drinking, only when I am on a bender. Plus I have
> only drank once in the morning this past year, not from want of
> trying. Anyways, I meant the habit of dram drinking morning, noon and
> night.
>
>
> Cheers!
>
> George S.
>
>
> g.sinclair[at]yahoo.co.uk
>
> http://www.wiki.webtender.com/wiki/
Craddock was in London, but he was an American citizen driven there by
Prohibition.
Most of the major drinks we refer to as "classic" cocktails were not invented
during Prohibition, but rather, before. Speakeasies have the (dubious) honor
of starting the trend of using fruit juices with the liquor, but they weren't
exactly "bar chefs," to use a commonly hated term.