"Though Prohibition affected many, the elite were largely unscathed because of private clubs, home bars, and underground methods of transporting and selling alcohol," Ternikar explains. Mixing helped disguise crappy booze; tomato juice and spices were especially effective. (So is orange juice, but remember, it was still a bit harder to come by in the 1920s unless you were squeezing it yourself.)
Of course, the same wealthy elites who might have sampled Petiot's Bloody Mary at Harry's Bar in Paris may have tried to emulate it at home or at the speakeasy.
Meanwhile, Ternikar notes, brunch -- whether served at home or in a restaurant -- had evolved into a leisurely, decadent meal that often revolved around rich dishes. For elites, this might also include mixed drinks that usually featured vodka or Champagne.