BlackTail Celebrates Prohibition-Era Cuba
SHARE
BlackTail
[tw-divider]The Scoop[/tw-divider]
- During a time when New Yorkers couldn’t self medicate with alcohol or find a bar every two feet, a gloomy period known as the Prohibition era, thirsty Americans flew to Havana to open up shop — BlackTail glorifies this scene with the decor, food, and spirits from American bars that flourished in Cuba during the 1920s
- The team behind The Dead Rabbit, Sean Muldoon and Jack McGarry, delivers a list of 40 cocktails (centered around the brave Irish-American Cuba transplant Ed Donovan, who reinvented his NJ bar in Havana during the start of the Prohibition) marked into five simple categories: Highball, Punch, Sour, Old-Fashioned, and Cocktails, along with eight seasonally based creations
- BlackTail, named after the fleet of seaplanes that ferried “dry” Americans to Cuba at the time, honors cherished drinks from back in the day, like their deconstructed Rum & Cola (Puerto Rican rum, Italian amaro, Coca-Cola, champagne, and orinoco bitters) or the Mary Pickford (Cuban rum blend, cherry, pomegranate, lime, pineapple, and burlesque bitters)
[tw-divider]The Bar[/tw-divider]
Unique to BlackTail, the space is decorated with Havana-sourced artifacts and 300 museum-quality pieces of black and white artwork by American photographer Vern Evans, who has documented every aspect of contemporary Cuban life for the past 25 years
Next on
