Roaring ’20s Speakeasy

A Jazz Age soirée with dim amber light, polished glassware, and a balanced menu of bright gin sours, silky stirred whiskey classics, a crisp zero-proof highball, and an easy whiskey batch built for smooth service.

Vibe & Decor

Keep the room warm and low-lit with table lamps or shaded bulbs that cast a soft amber glow. Layer dark wood with velvet or satin textiles in deep greens, burgundy, and midnight blue, then add a few geometric accents for a subtle Art Deco nod. Use unbranded, elegant glassware—coupes for sours, flutes for bubbles, rocks and highballs for spirit-forward and long drinks—and arrange them on a mirrored or lacquered tray. Set a label-free decanter or two beside bowls of fresh citrus, a jar of cocktail cherries, and a neat row of bar tools. Seat clusters of two to four around low tables to encourage conversation. Keep a mellow mix of instrumental jazz or swing at conversation volume; the music should color the room without competing with guests.

8 people (double everything for 16)

Drink Menu

Bee’s Knees (shaken sour, gin)
Description: A bright, honey-kissed classic that feels plush but restrained—perfect for the hush and polish of a hidden room.
Ingredients (per drink):

  • 2 oz gin
  • 0.75 oz lemon juice (fresh)
  • 0.75 oz honey syrup (2:1 honey:water)
    ×8 for the party: 16 oz gin; 6 oz lemon juice; 6 oz honey syrup
    Method:
  1. Add all ingredients to a shaker with ice and shake 10–12 seconds; 2) Fine strain into a chilled coupe; 3) Express a lemon twist over the surface and drop it in.
    Garnish: lemon twist

Boulevardier (stirred, whiskey)
Description: A silky, bittersweet blend of whiskey, sweet red vermouth, and red bitter liqueur that suits low light and late-night conversation.
Ingredients (per drink):

  • 1.5 oz whiskey (rye or bourbon)
  • 1 oz sweet red vermouth
  • 1 oz red bitter liqueur
    ×8 for the party: 12 oz whiskey; 8 oz sweet red vermouth; 8 oz red bitter liqueur
    Method:
  1. Combine all ingredients in a mixing glass with plenty of ice; 2) Stir 20–25 seconds until very cold; 3) Strain into a chilled coupe.
    Garnish: orange twist

French 75 (sparkling, gin)
Description: Lively, citrus-forward and effervescent—an elegant lift that brightens the room without overpowering the palate.
Ingredients (per drink):

  • 1 oz gin
  • 0.5 oz lemon juice (fresh)
  • 0.5 oz simple syrup (1:1)
  • 2 oz dry sparkling wine (very cold)
    ×8 for the party: 8 oz gin; 4 oz lemon juice; 4 oz simple syrup; 16 oz sparkling wine
    Method:
  1. Shake gin, lemon, and syrup with ice 8–10 seconds; 2) Strain into a chilled flute; 3) Top with sparkling wine and give one gentle stir.
    Garnish: lemon twist

Manhattan (stirred, whiskey)
Description: Spirit-forward and aromatic—whiskey and sweet vermouth framed by a few firm dashes of bitters.
Ingredients (per drink):

  • 2 oz whiskey (rye or bourbon)
  • 1 oz sweet red vermouth
  • 2 dashes aromatic bitters
    ×8 for the party: 16 oz whiskey; 8 oz sweet red vermouth; 16 dashes aromatic bitters
    Method:
  1. Add ingredients to a mixing glass with ice; 2) Stir 20–25 seconds until well chilled; 3) Strain into a chilled coupe.
    Garnish: cherry

Lime Rickey (mocktail, zero-proof)
Description: Tart, bubbly, and dry—an era-true highball echo without alcohol.
Ingredients (per drink):

  • 1 oz lime juice (fresh)
  • 0.5 oz simple syrup (1:1; adjust to taste)
  • 5 oz club soda (very cold)
    ×8 for the party: 8 oz lime juice; 4 oz simple syrup; ~40 oz club soda
    Method:
  1. Build lime juice and syrup in an ice-filled highball; 2) Top with club soda while gently lifting with a bar spoon; 3) Add garnish.
    Garnish: lime wheel

Whiskey Rickey (batched for 8, whiskey)
Description: Dry, refreshing and citrus-forward—built for quick service all night.
Ingredients (for 8):

  • 16 oz whiskey (well chilled)
  • 4 oz lime juice (fresh)
  • ~48 oz club soda (very cold; added per glass)
    Method:
  1. Combine whiskey and lime juice in a pitcher or swing-top bottle; chill thoroughly; 2) To serve, add 2.5 oz chilled batch to an ice-filled highball and top with ~6 oz club soda; 3) Lift once with a bar spoon and garnish.
    Garnish: lime wedge

Party Foods

Mushroom & Thyme Tartlets — Savory, caramelized mushrooms with herbs in crisp shells—a great match for stirred or sparkling drinks.
Ingredients for 8:

  • Mini tart shells (about 16)
  • Cremini mushrooms 12 oz, finely chopped
  • 1 small shallot, minced
  • 2 tbsp butter or olive oil
  • 1 tsp fresh thyme leaves
  • ½ cup finely grated hard cheese (optional)
  • Salt, black pepper
    Method:
  1. Sauté mushrooms in butter/oil until browned; add shallot and thyme; cook 2 minutes.
  2. Season; cool slightly; fold in cheese if using.
  3. Spoon into shells; bake 5–7 minutes at 375°F (190°C).
    Make-ahead: Filling keeps 24 hours chilled; reheat and fill to serve.
    Allergens & swaps: Gluten (shells), dairy (butter/cheese). Use gluten-free shells and plant-based butter/cheese as needed.

Citrus-Herb Chicken Skewers — Juicy lemon-herb bites with a light honey glaze that echoes the Bee’s Knees.
Ingredients for 8:

  • Chicken breast 1½ lb, cubed
  • 1 lemon (zest + juice)
  • 1 tbsp honey
  • 1 tbsp Dijon-style mustard (optional)
  • 2 tbsp olive oil
  • 1 tsp chopped fresh rosemary or thyme
  • Salt, black pepper; small skewers
    Method:
  1. Whisk zest/juice, honey, mustard, oil, herbs, salt and pepper.
  2. Marinate chicken 30–60 minutes chilled.
  3. Thread and roast/grill at 425°F (220°C) until 165°F (74°C), ~8–12 minutes.
    Make-ahead: Marinate up to 12 hours; cook day-of.
    Allergens & swaps: No major listed allergens; swap firm marinated tofu or mushrooms for vegetarian/vegan.

Cucumber-Mint Tea Sandwiches — Cool and crisp, perfect with Rickeys and sparkling cocktails.
Ingredients for 8:

  • Soft sandwich bread, 16 slices
  • 8 oz plain cream-style cheese or dairy-free spread
  • 1 English cucumber, thinly sliced, patted dry
  • 1 tbsp chopped fresh mint; optional dill
  • Lemon zest, pinch of salt
    Method:
  1. Mix zest, herbs and a pinch of salt into the spread.
  2. Spread bread; layer cucumber; top and trim crusts.
  3. Cut into neat fingers or triangles; keep covered.
    Make-ahead: Assemble up to 2 hours ahead; chill and cover.
    Allergens & swaps: Gluten (bread), dairy (spread). Use gluten-free bread and dairy-free spread as needed.

SHOPPING LIST – DRINKS

Spirits & Aperitifs

  • Gin 1×750 ml
  • Whiskey (rye or bourbon) 2×750 ml
  • Sweet red vermouth 1×750 ml
  • Red bitter liqueur 1×750 ml
  • Aromatic bitters 1 small bottle
  • Cocktail cherries 1 small jar

Wine / Bubbles

  • Dry sparkling wine 1×750 ml

Fresh Produce & Garnish

  • Lemons ×10 (juice + twists)
  • Limes ×18 (juice + wheels/wedges)
  • Oranges ×2 (twists)

Juices / Mixers / Syrups

  • Club soda / seltzer ~3 liters
  • Simple syrup (1:1) ~8 fl oz (or sugar to make)
  • Honey syrup (2:1) ~6 fl oz (or honey + hot water)

Sweeteners & Spices

  • Granulated sugar (if making simple)
  • Honey (if making honey syrup)

Other

  • Clear ice for shaking/stirring + service (about 20 lb)
  • Cocktail picks, napkins, reusable or compostable straws (optional)
  • Flutes, coupes, rocks/old-fashioned glasses, highballs

TOOLS & BARWARE NEEDED

Shaker; mixing glass or pitcher; jigger/measure; bar spoon; hawthorne strainer; fine strainer; cutting board + knife; citrus press/juicer; peeler; ice bucket + extra ice; glassware (coupes, rocks, highballs, flutes).

SHOPPING LIST – FOODS

Produce

  • Cremini mushrooms 12 oz; 1 shallot; fresh thyme; 1 lemon; fresh rosemary/thyme; English cucumber; fresh mint; optional dill; oranges for twists (shared with bar)

Proteins / Dairy

  • Chicken breast 1½ lb; butter 2 tbsp or plant alternative; cream-style cheese or dairy-free spread 8 oz; hard cheese ½ cup (optional)

Pantry / Bread

  • Mini tart shells (about 16) or gluten-free shells; sandwich bread 16 slices (or gluten-free); olive oil; honey; Dijon-style mustard; salt; black pepper

Frozen / Ready Made

  • None required (optional frozen tart shells if preferred)

Disposable / Serveware (only if needed)

  • Cocktail picks; small plates; napkins; skewers

NOTES FOR HOST

  • Batch honey syrup, simple syrup, and the Whiskey Rickey concentrate several hours ahead and chill thoroughly.
  • Keep sparkling wine and club soda very cold for high carbonation and clean texture.
  • Set up a garnish station with twists, lime wheels/wedges, and cherries; pre-cut peels to speed service.
  • Clearly label the zero-proof option; offer water and extra club soda as a hydration station.
  • Plan for at least 20 lb of ice (shaking, stirring, and serving); refresh frequently.
  • If transporting, seal batched components upright and keep raw poultry separate from ready-to-eat items.

LEGAL & SAFETY NOTES

All guests consuming alcohol must be 21+ where legal. Serve responsibly and pair drinks with food and water. Confirm allergies and label options; use the swaps provided. Décor suggestions are generic and brand-neutral, and all copy is original and suitable for commercial use.