Prohibition, the Gaslamp Quarter’s underground speakeasy located at 548 Fifth Ave., is stirring up its cocktail menu with the introduction of several seasonal handcrafted cocktails, each inspired by a different California city.
Available in time for the first day of spring, the cocktails have been created by beverage director, Ryan Andrews, and are inspired by flavors and travels experienced throughout the Golden State. Available for $13 each, new selections include:
- Sip Down Be Humboldt, made with Jameson Caskmates IPA, lemon, pamplemousse grapefruit liqueur, CBD hemp oil, IPA reduction and cardamom bitters;
- The F^&%ing Catalina Wine Mixer, made with Cognac, Pineau des Charentes, Domaine Santé Bored-O-ROUGE wine nectar, lemon and R&D house bitters;
Audgeo, a combination of Gin Mare, Papa George’s pickle brine, Mancino Vermouth Secco and infused olive oil;
Candy Bracelets, made with Old Forester bourbon, lemon, blood orange, blackberry, demerara and R&D house bitters;
- Fistful of Dynamite, a combination of Mezcal El Silencio tequila,
Chareau aloe liqueur, lemon, cucumber-jalapeño agave, celery bitters and R&D fire bitters;
- Tripping on Daisies and Daffodils, made with hibiscus-infused tequila, Dimmi, Falernum, R&D cherry apple bitters, acid phosphate and rose water;
- Don’t Look Starboard, a combination of dashi-infused Cutwater Old Grove gin, lemon, honey, ginger and sesame oil;
- What’s My Age Again?, a blend of Russell’s Reserve Single Barrel Bourbon, Jägermeister, honey and R&D aromatic #7 bitters;
- Happy Little Trees, made with St. George Terroir gin, lime, forest-infused demerara and R&D smoked bitters;
- Still Don’t Know What Day It Is, a combination of Brugal 1888 rum, orange, Galliano, lemon, Giffard vanilla and R&D house bitters;
- Keech & Dietz, made with Jägermeister, Fernet-Branca, chocolate and cayenne milk.
Andrews has also created a trio of top shelf cocktails, priced at $25 each, including:
- Booker’s Old Fashioned, made with Booker’s bourbon, Grand Marnier Cuvée du Centenaire, demerara and R&D house bitters;
- Knob Creek Sour, a combination of Knob Creek single barrel bourbon, lemon, Dimmi, honey, egg white and R&D cherry apple bitters;
- Basil Hayden Smoked Old Fashioned, made with Basil Hayden rye, Ardbeg An No, Mezcal El Silencio Joven and R&D smoked bitters.
For more information, visit Prohibition’s website at www.prohibitionsd.com.
In February of 2017 GBOD Hospitality took over management of Prohibition, a speakeasy known for its craft cocktails, where bartenders, rapturous live music and hypnotic lighting capture the elusive spirit of the 1920s-era underground bar scene. Prohibition, located at 548 Fifth Ave, is an underground bar and the stairs are located behind an inconspicuous “Law Office – Eddie O’Hare, ESQ.” door located adjacent to Havana 1920. It is open Tuesday through Sunday from 8 p.m. to 1:30 a.m. with live music beginning at 9 p.m. More information about Prohibition is available on the website at www.prohibitionsd.com and on Facebook, Instagram and Twitter @ProhibitionSD.
About GBOD Hospitality Group
GBOD Hospitality Group, the GBOD for “Go Big or Die,” was founded in 2012 by brothers Raymond and Patrick Davoudi in San Diego with the opening of Mezé Greek Fusion in San Diego’s Gaslamp Quarter. Two new partners, Joe Santos and Aleko Achtipes, joined GBOD in 2014 with the aim to build a portfolio of dynamic hospitality brands. Building on the success of Mezé, GBOD took over operations of Prohibition, an underground speakeasy at 548 5th Ave in February 2017, followed by the opening El Chingon Bad Ass Mexican in May, Mezé at Liberty Station in June, and Havana 1920, located at 548 5th Ave. in October. With five restaurants now under its umbrella, GBOD is now working to develop sister companies in related industries.