If ever there were a day to raise a glass, today is it.

December 5, 1933 is a day that will live not in infamy, but revelry, as Prohibition was finally repealed. Yes, today is Repeal Day when alcohol was made legal again (for production, sale, import, and transport) and fermented beverages poured freely again. It’s not surprising that alcoholic beverages have been around for a long time. That’s actually a bit of an understatement, considering that, here, a “long time” means about 9,000 years.

Yes, our Neolithic ancestors were intentionally brewing booze. It may have been made from rice and only 10% alcohol, but it started a revolution and we’ve been imbibing ever since. Of course, with every vice comes the naysayer, and alcohol has its detractors. While it’s hard to imagine a Neolithic Temperance League barring folks from consuming, that’s exactly what happened in the United States, albeit in the 20th not-so-Neolithic century. Prohibition was approved by the final necessary state on January 18, 1919 and America was officially dry for 14 years.

As many morality movements do, Prohibition backfired, producing more crime and possibly more drinking than America had seen before. Even FDR echoed the need for a drink — on March 23, 1933, when he signed the law that would allow beer to be made and sold ahain, he is famously quoted as saying “I think this would be a good time for a beer.” Aptly spoken.

In honor of Repeal Day, go out to your local and show some support, or just revel in your freedom by opening a beer, pouring a glass of wine, or whipping up a cocktail at home. And to put you in the festive spirit, here are a few classic — created pre-, during, and post-Prohibition — recipes.

Sidecar

Invented in either 1930’s Paris or 19th century New Orleans, depending with whom you speak, this is a serious drink to celebrate our bibulous freedom. The dance of sweet and sour are the key to this drink.

Ingredients:

• 1 1/2 oz. brandy or Cognac
• 1 oz. triple sec-style orange liqueur
• 1/2 to 3/4 oz. lemon juice
• Superfine sugar
• Lemon slice or twist

Preparation: Rim a cocktail glass with a slice of cut lemon, covering the outside in the juice. 
Dip the outside of the glass in superfine sugar to coat. Shake all ingredients in a cocktail shaker filled with ice and strain into a coupe-style or martini glass. Garnish with lemon slice or twist.

Southside

Possibly named for the Southside of Chicago where Al Capone may have sipped it, the Southside is much like a mojito — with gin. Especially nice if you live in warmer climes which can still be in the 70s in December.

Ingredients:

• 2 oz. dry gin
• 1 oz. simple syrup
• 3/4 oz. freshly squeezed lemon juice
• 6 mint leaves, plus extra for garnish

Preparation: Combine gin, syrup, lemon or lime juice and mint leaves in a cocktail shaker filled with ice. Shake vigorously and strain into a coupe-style or martini glass. Garnish with sprig of mint. Variations call for muddling ingredients and topping with club soda.

The Montmartre

From “Hollywood Cocktails”, an illicit recipe book printed during Prohibition, the Montmartre is the namesake of one of Hollywood’s most popular Golden Era nightclubs. Great for the morning-after your Repeal Day shenanigans.

Ingredients:

• 2 oz. amber rum
• 2 oz. heavy cream
• 1 tbs 1:1 simple syrup
• 1/2 tsp grenadine (homemade or artisan quality, if possible)

Assembly: Add all ingredients to a mixing glass. Fill the glass 2/3 full with ice cubes and shake the drink vigorously for 15 seconds. Pour the drink, ice included, into a rocks glass.