Evolution of the Speakeasy, Barney Gallant’s “Speako de Luxe,” 1933. From the collections of the Museum of the City of New York.

Cocktails are very of the moment. Everyone, it seems, is rediscovering Prohibition-era drinks. At the Museum of the City of New York, which is launching Speakeasy at 1220 Fifth, they’re offering up a free drink with your paid admission.

Did you know that from 1926-1932, the city’s speakeasy count topped 32,000 establishments?

Then, there are new concoctions being shaken (or stirred) all the time.  Take the Plaza Hotel’s Pomona. I haven’t tasted it yet, but with honey, wine and other ingredients culled from producers within 100 miles of New York City, this drink sports all the trappings of sustainability.

Here’s how to get your  free drink at the City Museum:

What: The Speakeasy at 1220 Fifth

When: Wednesdays, July 15 – Aug.  26, 6:00 p.m. – 9:00 p.m.

What: Listen to the music and drink the spirits of the era on the Museum’s  Fifth Avenue Terrace.  Admission includes one free drink and access to the Museum’s first-floor galleries. No reservations, tickets sold at the door

What’s It Cost? Museum Members: $10, Non-Members: $12

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A watermelon cocktail is a refreshing summer drink. Photo: jspatchwork via flickr.

Watermelon Wave Cocktail
6 servings

INGREDIENTS

8 cups seedless red watermelon cubes

6 cups seedless yellow watermelon cubes, frozen. (Freeze the yellow watermelon cubes in an ice cube tray, at least a couple of hours. They will be used as ice cubes in the drink.)

1 cup Cointreau
½ light rum
1 ½ cups freshly squeezed orange juice
1 cup club soda
¼ cup Grenadine
2 ounces freshly squeezed lime juice

Garnish: 2 mint leaves per drink
Pinch flaky sea salt per glass

METHOD

1. Place red watermelon cubes in blender.  Blend until mixture is liquefied. Strain through a fine mesh strainer.
2. Not including the yellow watermelon cubes, mix next six ingredients until well blended, then add red watermelon juice.
3. Pour drinks into 6 old fashioned glasses filled with yellow watermelon ice cubes. Squeeze the mint leaves gently between your fingers and drop into the drink (don’t over press—mint will become bitter).  Sprinkle drink with sea salt (5-6 grains/flakes for each drink).

Feta-shized Popcorn

INGREDIENTS
1 bag microwave popcorn, popped—unsalted plain is best. Keep warm in a covered mixing bowl.  Or 1 bag popped plain popcorn, unsalted, which you will reheat later.

¼ pound hard feta cheese—the dry and salty kind, grated
1 teaspoon smoked paprika-sweet or hot
¼ teaspoon cayenne pepper
2 tablespoons good olive oil

METHOD

Warm the olive oil in a small pan (not smoking hot): add paprika and cayenne.  Stir the oil until it is red (about 1minute).  Pour onto popcorn and toss—quite a few times—until well distributed.

Add feta and toss again.

Place bowl (no plastic, please) in microwave and heat for 20-30 seconds (depending on the wattage of your microwave oven).  When cheese is melted, toss all together and serve. Taste for saltiness.  Have napkins handy.

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