A Dewar's ad in The New York Times on Tuesday reprinted the front page of the December 5, 1933 NYT to celebrate the anniversary of the repeal of prohibition. One of the articles was about how drink prices would drop by half once booze was legal. This article gave some of the new prices as furnished by the The Society of Restrauteurs. Here are some examples:
Gin and whiskey cocktails - 30 cents.
rum cocktails - 35 cents
Ginger ale or seltzer for Highballs an extra 5-10 cents
Whiskey $3.00 a quart
wine served in a restaurant $2.50
champagne - $8.00 at a table, $5.00 to take home
Of course this sounds great but really means nothing without adjusting for inflation. So I adjusted.
Gin and whiskey cocktails - $4.65
rum cocktails - $5.42
Ginger ale or seltzer for Highballs an extra $0.78 to $1.50
Whiskey $46.50 a quart
wine served in a restaurant $38.75
Champagne (brace yourselves) - $124.00 at a table and $77.50 to take home
So getting loaded in 1933 was pricey but not too far off today's prices. But the the day before you had to go to a speakeasy and pay double these prices! Man, we would have never made it in the 20's