Speakeasy Cocktails: 15 Drinks You Should Know Before You Go

You found the hidden door. You’re sitting at the bar. The menu is a single page of drinks you’ve never heard of, the lighting is too dim to read the fine print, and the bartender is waiting.

This is not the moment to panic-order a vodka soda.

Speakeasy cocktails are the whole point of the experience. These bars exist because someone cared deeply about making excellent drinks. The menus are designed around classic techniques, quality spirits, and recipes that have been refined over decades — sometimes over a century. Knowing a few of the staples before you walk in makes the experience better, not because you need to prove anything, but because you’ll actually enjoy what you order.

Here’s the essential list.

What Makes Speakeasy Cocktails Different

Before the drink-by-drink breakdown, it helps to understand what separates a speakeasy cocktail from the same drink at a chain restaurant.

Ingredients matter. Speakeasy bars use fresh-squeezed juice (never from a gun or a bottle), house-made syrups, quality bitters, and spirits chosen for how they taste in specific cocktails, not just whatever’s in the well. A Margarita made with fresh lime juice, good tequila, and house-made orange liqueur is a fundamentally different drink than one made with sour mix and bottom-shelf tequila.

Technique matters. Stirred drinks are stirred to precise dilution. Shaken drinks get a proper hard shake. Ice is often hand-cut or specially formed — large cubes for stirred drinks (slow dilution), crushed for tiki-style (fast chilling). These aren’t affectations. They directly affect how the drink tastes and how it evolves as you drink it.

Presentation matters. Not in a “garnish mountain on a tiki mug” way (well, sometimes), but in a “the right glass, the right ice, the right garnish that adds aroma or complements the flavor” way. An Old Fashioned in a rocks glass with a large clear ice cube and an expressed orange peel is the same recipe as one served in a pint glass with cloudy cubes and a maraschino cherry from a jar, but the experience is wildly different.

The bartenders matter. At a good speakeasy, the person making your drink has studied cocktails seriously. They know the history, they know the technique, and they can riff on classic recipes to make you something you’ve never had. This is the single biggest upgrade over a normal bar.

The Prohibition-Era Classics

These cocktails either originated during Prohibition or became popular because of it. They’re the foundation of every speakeasy menu.

Old Fashioned

What it is: Whiskey (bourbon or rye), sugar, bitters, citrus peel. That’s it.

Why it matters: The Old Fashioned is arguably the oldest cocktail recipe in existence, predating Prohibition by decades. But it became a speakeasy staple because it’s simple, strong, and showcases the spirit. During Prohibition, when whiskey quality was unreliable, the sugar and bitters helped smooth rough edges. Today, it’s the most ordered cocktail at most speakeasies.

What to expect: A rocks glass, one large ice cube, bourbon or rye (ask which they use or if you can choose), with an orange peel expressed over the top. The drink should taste like good whiskey with a touch of sweetness and aromatic complexity. If it’s cloyingly sweet or tastes like orange juice, something went wrong.

Order it if: You like whiskey and want something straightforward but well-made.

Manhattan

What it is: Rye whiskey (traditionally), sweet vermouth, Angostura bitters, cherry garnish.

Why it matters: The Manhattan dates to the 1870s-1880s and was one of the first cocktails to use vermouth, establishing the template for stirred spirit-and-vermouth drinks that dominates cocktail menus to this day. It survived Prohibition because it was easy to make and the vermouth helped mask poor-quality whiskey.

What to expect: Served up (no ice) in a coupe or Nick & Nora glass. It should be silky, balanced between the whiskey’s spice and the vermouth’s sweetness, with a rich, complex finish. A well-made Manhattan is one of the most satisfying drinks in existence.

Order it if: You want something elegant and spirit-forward without being as strong as a straight pour.

Bee’s Knees

What it is: Gin, honey syrup, fresh lemon juice.

Why it matters: This is pure Prohibition ingenuity. The honey and lemon were specifically chosen to mask the harsh taste of bathtub gin — homemade, unregulated gin that could range from tolerable to genuinely dangerous. The name is 1920s slang meaning “the best” or “excellent.”

What to expect: Bright, citrusy, with a floral honey sweetness that rounds out the gin. Served up in a coupe. It’s approachable, refreshing, and one of the best entry points if you’re new to gin cocktails.

Order it if: You want something light, citrusy, and easy to drink.

French 75

What it is: Gin (or cognac), fresh lemon juice, simple syrup, topped with champagne.

Why it matters: Named after the French 75mm field gun from World War I, reportedly because the kick from the champagne hits like artillery. It became a Prohibition favorite because the bubbles made even mediocre gin feel celebratory. It’s been a staple of upscale bars ever since.

What to expect: Effervescent, citrusy, and deceptively strong. Usually served in a champagne flute or coupe. The champagne makes it feel lighter than it is — be warned.

Order it if: You want something festive. Great for celebrations or as a first drink of the evening.

Sidecar

What it is: Cognac (or brandy), orange liqueur, fresh lemon juice.

Why it matters: The Sidecar originated in Paris in the early 1920s and quickly crossed the Atlantic. It’s one of the “sour” template cocktails — spirit, citrus, sweetener — and has spawned countless variations. The Margarita is essentially a tequila Sidecar.

What to expect: Served in a coupe, sometimes with a sugared rim. It should be bright and citrusy with the warmth of cognac. Balanced properly, it’s sophisticated without being fussy.

Order it if: You like brandy or want something in the citrusy-sweet spectrum but more refined than a Margarita.

Last Word

What it is: Equal parts gin, Green Chartreuse, maraschino liqueur, fresh lime juice.

Why it matters: Created at the Detroit Athletic Club during Prohibition, then lost to history until bartender Murray Stenson revived it at Zig Zag Cafe in Seattle in 2004. It’s become one of the most popular cocktails of the modern speakeasy era — a Prohibition recipe literally brought back from the dead.

What to expect: Herbal, complex, and surprisingly balanced despite the intensity of Chartreuse. Served up. The four equal-part ratio makes it easy to remember. It’s a bartender’s favorite, and if a speakeasy makes a good Last Word, they probably make good everything.

Order it if: You want something herbal and complex. Not for the faint of palate.

Corpse Reviver No. 2

What it is: Gin, Cointreau, Lillet Blanc, fresh lemon juice, a dash of absinthe.

Why it matters: Part of a family of “corpse reviver” cocktails designed as hangover cures (hence “reviving the corpse”). The No. 2 version, from the 1930 Savoy Cocktail Book, is the one that survived and thrived. The absinthe adds an anise note that transforms the whole drink.

What to expect: Served up. Bright, citrusy, slightly herbal from the absinthe. The Lillet adds a floral, wine-like quality. It’s complex but incredibly drinkable.

Order it if: You want to try something with a story and an unusual flavor profile.

Sazerac

What it is: Rye whiskey (or cognac), sugar, Peychaud’s bitters, absinthe rinse.

Why it matters: The Sazerac is New Orleans’ official cocktail and one of the oldest cocktails in American history. The glass is rinsed with absinthe before the drink is poured in, creating an aromatic layer that hits you before you even taste the whiskey. It predates Prohibition but was a speakeasy fixture.

What to expect: Served in a rocks glass with no ice, with a lemon peel expressed and discarded. It’s strong, aromatic, and distinctly New Orleans. The absinthe rinse isn’t overpowering — it’s subtle and adds depth.

Order it if: You love rye whiskey and want something with real history.

Modern Speakeasy Signatures

Beyond the classics, today’s speakeasies are doing things with cocktails that would have been impossible during Prohibition.

Barrel-Aged Cocktails

Some bars age pre-mixed cocktails in small wooden barrels for weeks or months. The barrel imparts vanilla, oak, and caramel notes while mellowing the drink. Barrel-aged Negronis, Manhattans, and Old Fashioneds are common. They taste rounder and more complex than their freshly made counterparts.

Clarified Cocktails

Using milk clarification (an 18th-century technique, actually) or agar filtration, bartenders remove all the particles from a cocktail, creating a crystal-clear drink that looks like water but tastes like a full cocktail. A clarified Milk Punch — clear, no foam, no color — is a showstopper.

Smoked Cocktails

Smoking a cocktail (usually with wood chips under a glass dome) adds another layer of flavor. Smoked Old Fashioneds are everywhere now. Done well, the smoke adds genuine depth. Done poorly, it’s a gimmick that makes your drink taste like a campfire.

Tinctures and Infusions

House-made infusions are standard at good speakeasies. Lavender gin, coffee bourbon, chili tequila, fat-washed rum (infused with butter or bacon fat, then chilled to remove the fat, leaving the flavor). These let bartenders create drinks with flavors that no commercial product can replicate.

The Dealer’s Choice

Many speakeasies offer a “bartender’s choice” or “dealer’s choice” option. Tell the bartender what spirits you like, what flavors you’re drawn to, and how strong you want it, and they’ll make you something custom. This is often the best way to experience a speakeasy’s cocktail program — you’re giving the bartender creative freedom with the tools they know best.

What to Order If You’re Not a Cocktail Person

Not everyone walks into a speakeasy with strong opinions about rye whiskey vs. bourbon. That’s fine. Here’s a quick guide based on what you usually drink.

If you normally drink beer: Try a Bee’s Knees or a French 75. Both are light, refreshing, and won’t feel like a departure from your comfort zone.

If you normally drink wine: A Manhattan (sweet vermouth connection) or a Corpse Reviver No. 2 (wine-like qualities from the Lillet). Both have complexity without overwhelming booze flavor.

If you normally drink vodka sodas: Try a Gimlet (gin or vodka, lime, simple syrup). It’s clean and straightforward. Or tell the bartender you like clean, simple flavors and let them guide you.

If you have no idea: Just say that. “I don’t know much about cocktails, but I like [sweet/sour/strong/refreshing] drinks.” Every good speakeasy bartender has heard this a thousand times and will happily make you something you’ll love.

If you really just want a beer: Order a beer. Most speakeasies have at least a few options. Nobody is going to judge you.

Cocktail Etiquette at Speakeasies

There aren’t strict rules, but there are norms that’ll make your experience better.

Don’t rush. Speakeasy cocktails are made to order, often with multiple steps. Give the bartender two to five minutes. The drink is worth the wait.

Trust the bartender. If you ask for a recommendation, go with it. These people make hundreds of drinks a week and know their menu better than you do.

Don’t modify too much. Asking for a cocktail with a different spirit or without a certain ingredient is fine. Asking a speakeasy bartender to make a Long Island Iced Tea with top-shelf everything is missing the point.

Tip well. A craft cocktail takes skill, time, and expensive ingredients. Twenty percent minimum. If the bartender made you something custom, more.

Engage if you’re at the bar. Bar seating at a speakeasy is a front-row seat to the craft. Ask questions about what they’re making, what’s in the drink, what technique they’re using. Most bartenders love talking about their work.

Don’t snap your fingers, wave money, or yell. This applies everywhere, but especially at an intimate speakeasy where the bartender is five feet away and can see you perfectly well.

Building Your Speakeasy Cocktail Knowledge

If you want to go deeper, a few resources:

• “The PDT Cocktail Book” by Jim Meehan — recipes and history from one of the most influential speakeasies in the modern era
• “Death & Co” by David Kaplan, Nick Fauchald, and Alex Day — a cocktail bible with hundreds of recipes and deep technique explanations
• “Liquid Intelligence” by Dave Arnold — the science behind cocktails, for when you want to understand why things work
• “The Savoy Cocktail Book” by Harry Craddock (1930) — the original, with hundreds of pre-Prohibition and Prohibition-era recipes

Or skip the reading and just go to a speakeasy. Sit at the bar. Order something you’ve never tried. Ask the bartender about it. That’s the best cocktail education there is.

Ready to find a bar? Browse our directory for speakeasies in your city — over 4,700 hidden bars across 60 cities, with details on cocktail programs, entry methods, and atmospheres.