They needed new sources of alcohol and on Capone’s recommendation, Alois set out for Cuba, which was drawing throngs of Americans during the Prohibition era. His mission was to scout the local distilleries, make the right connections and secure secret routes through which smuggled liquor could flow back into the United States.
Even in his new role, Alois never stopped being a bartender at heart. In Havana, he discovered the world of rum — which he knew little about until then. Raised on European gin, cognac and whisky, he was completely captivated by the tropical palette of Cuban spirits. The turning point came when he tasted the Mary Pickford, a favorite among American tourists back then. That single drink sparked in him a desire to explore local ingredients in depth. He continued south to Jamaica. “The molasses, the fruit, the rums here opened a whole new world for me,” we read in his diary. “I realized that a great drink isn’t just about the alcohol but about the spice — and the story.” In his recipes, he began combining generous pours of rum with fresh fruit juices and exotic spices, laying foundations that would later define the tiki cocktail movement.
Black Smuggla’