1920 When the 18th Amendment went into effect in the United States, ushering in thirteen long years of alcohol prohibition, it threw thousands of bartenders out of work and created a dilemma for hostesses across the country: What to serve guests at events. A wedding without a champagne toast? Unthinkable! A Christmas celebration without the rum punch? Tragic! A summertime picnic without a bottle of cold beer—that’s just not right. Yet Bertha E. L. Stockbridge rose to the new challenge, and in 1920 released a book of non-alcoholic drinks and cocktails suitable for serving at a variety of events.