What are some colonial drinks?

Answer 1

Colonial Drinks and Recipes The following concoctions were discovered in the old files of the Gaspee Days Committee, and were apparently used by some Pawtuxet Village restaurants during Gaspee Days c1966-1972. Some selections were found in old hand-written cookbooks that had been families for over 200 years. BEVERAGES Cocktails have been traced back to before the Revolution. And since many of those Rhode Island Colonists that burnt the Gaspee in 1772 were involved in rum and gin distilling and smuggling, we can assume they were also very familiar with some of the following drinks. The usual drinks were punches, cobblers, toddies, slings, bounces, juleps, snagarees, and flip The common ingredients were gin, brandy, Medford (dark) rum, port wine (sack), bourbon, rye, and bitters. Cobblers are of American origin and are great favorites in all warm climates. Hot drinks included hot buttered rum, Tom & Jerry, hot brandy sling with nutmeg, and the Mulls including mulled cider, and hot applejack. BLACKSTRAP As per Webster's Unabridged Dictionary - A mixture of spirituous liquors usually consisting of rum and molasses. Among sailors Blackstrap was (maybe still is) considered any common wine of the Mediterranean. CHAMPAGNE COBBLER 1. 1/3 glass crushed ice 2. ½ teaspoon powdered sugar 3. 1 piece orange peel 4. To the ice add the sugar and orange peel, 5. Fill with dry champagne 6. Decorate with fruit. 7. Serve with straw. COLONIAL HOT CIDER PUNCH, AKA "WASSAIL' 1 Gallon heated apple cider 1/2 ounce brandy flavoring 1/2 ounce rum flavoring OR (even better) 1/2 quart light rum 3 sticks cinnamon 3 to 6 whole oranges small bag of whole cloves Simmer mixture with 3 sticks whole cinnamon to melt--DO NOT COOK. Allow to cool, pour into punch bowl. Separately stick whole cloves around entire surface of 3 to 6 whole oranges. Place oranges into baking pan with 1/2 inch of water, and bake at 350° for 45 minutes. Place oranges into punch bowl Serves 40 Serve with pound cake, nut cake, or cheese and crackers. FISH HOUSE PUNCH: Completely dissolve 3/4 pound of sugar in a little water, in punch bowl Add a bottle of lemon juice. Add 2 bottles Jamaican rum, 1 bottle cognac, 2 bottles of water 1 Wine glassful of peach cordial. Put a big cake of ice in the punch bowl. Let Punch stand about 2 hours, stirring occasionally. In winter, when ice melts more slowly, more water may be used; in summer less. The melting of the ice dilutes the mixture sufficiently Makes about 60 4-ounce glasses FLIP 3 eggs 3 teaspoons sugar 1 jigger rum 1 jigger brandy 1 red-hot flip iron or poker heated in fireplace tall, all-pewter mug 12-16 ounces of beer In a quart mug break three eggs Add three teaspoons sugar and stir well Add in the jigger of rum and the jigger of brandy, beating meanwhile. Fill remaining volume of mug with beer Insert red-hot iron until it hisses and foams. The drink will become only warm. GINGER BEER two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, sliced, two pounds of broken loaf sugar two gallons of soft boiling water. Put all ingredients into a kettle and simmer them over a slow fire for half an hour. Remove from heat. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. After it has fermented, which will be in about 24 hours, bottle for use. GRAPE WINE 2 quarts boiling water 2 pounds brown sugar 2 quarts Grape Juice 2 cups raisins 1 yeast cake Boil water in stone crock Dissolve brown sugar in boiling water Add grape juice and raisins Allow mixture to to cool Separately, dissolve yeast in a little warm water. When mixture is lukewarm; add in dissolved yeast Let stand for 10 days, stirring once each day. Strain out raisins from mixture Mash these raisins into a pulp and let dry Add raisin pulp back into mixture Let stand for 3 more days Strain mixture into bottle, and cork GROG Any mixture of spirits and water, especially rum and water. The term comes from the nickname of 'Old Grog' for Admiral E. Vernon (1684-1757) of the Royal Navy who, in bad weather, habitually wore grogram (a coarse silk and mohair fabric) and who introduced the idea of serving diluted spirits to English sailors. Thus it invaded colonial customs and was known variously as Grog, Grogshop, Groggy, and Groggery (which was a that time also a term for low-class drinking places.) MIMBO A simple and rather awesome drink consisting of straight dark rum diluted with loaf sugar MINT JULEP: Use a silver (or pewter?) mug--very important in order to obtain condition of proper frosting Add ½ teaspoon granulated sugar Add enough water to make a paste Grind fresh mint leaves into paste. Fill mug up to the top with finely scraped ice. Add bourbon whiskey pouring it through the ice Stir with spoon until mug is frosted. Top with sprigs of fresh mint. SNOWSTORM: Mint Julep topped with a dash of brandy. HAILSTONE: Mint Julep topped with a more generous dash of brandy OLD IRONSIDES RUM AND SODA Into a large bar glass put the juice of 1 lemon Add 2 dashes orange bitters Add 1 wine glassful of dark rum Add 3 large ice cubes Fill up with plain soda water Mix and remove ice Serve with straw OLD SALEM SMASH: Into a large bar glass put 2 tablespoons sugar 2 tablespoons water. 4 sprigs fresh mint rubbed to bring out the flavor, ½ glass shaved ice and 1 wine glassful dark rum Mix well PLANTERS' PUNCH: ½ bottle (12 ounces) fresh lime or lemon juice 1 bottle sugar syrup (or 1¼ pounds of sugar) 1 ½ bottles rum 3 lbs ice and water Mix all ingredients well. Decorate with fresh sliced fruit as desired. Makes about 30 4-ounce glasses. SHERRY COBBLER: "Refreshing as an east wind is a Sherry Cobbler." Half fill a tall glass with cracked ice Add 1 tablespoon of powdered sugar Add 1 sherry glass of sherry. Stir with a spoon until glass is frosted Decorate with choice of sliced fruit: orange, lemons, pineapple, cherries, etc. Serve with straw SNAGAREE Made of red wine or fruit juice (take your pick) and soda water. SPICED CIDER PUNCH 1 gallon apple cider 4 2-inch sticks of cinnamon 1 tablespoonful whole cloves 1 tablespoonful allspice 3 lemons 3 oranges Place cider and spices in large pot, heat slowly, stirring often Strain and chill Add sliced fruit to float on top Serves 25 SPICED TEA 4 tbs lemon juice 1 tsp whole cloves Sugar syrup (equal parts sugar and water boiled together until syrup forms) 1 tsp whole allspice 6 tsp tea 1 small piece cinnamon 6 cups boiling water Mint sprigs 6 tbs Orange Juice Pour boiling water over the allspice, cloves. and cinnamon. Cover and let boil 3 minutes. Add tea, and let steep about 3 minutes. Strain. Cool and add orange and lemon juice. Sweeten to taste with sugar syrup. Serve in tall glasses with cracked ice. Garnish with a sprig of mint. WHITE SPRUCE BEER 3 pounds loaf sugar 5 gallons water 1 yeast cake A small piece of lemon peel Essence of spruce (If unable to get essence of spruce, twigs may be boiled down and strained.) Mix all together, when fermented then preserve in closed bottles. Alternatively, Molasses or brown sugar can be used and the lemon peel left out. STONE-FENCE Sweet cider and apple-jack or brandy