Summer is here so what better way to celebrate than by sharing a few historical drink recipes with you? Here are four drink recipes from the 17th, 18th, 19th and 20th Centuries that we recently stumbled upon!
17th Century: Rum Flip
2 Oz of dark rum
½ oz of Demerara Syrup
1 whole egg
Add all ingredients except for the nutmeg into a shaker tin. Dry shake for at least one minute.
Crack the tin and add ice. Shake the drink in the tin for an additional minute (at least).
Strain the cocktail into a chilled coupe glass using a Hawthorne strainer.
Grate fresh nutmeg over the top of the drink.
18th Century Federalist Era: Whiskey Rebellion Punch
3 bottles 100-proof rye whiskey
16 oz. Jamaica rum (I used the nicely funky 114-proof Smith & Cross)
3 liters seltzer
12 oz. white granulated or superfine sugar
Slice the pineapple and the lemons thinly, and place them in a pot with the spirits. Cover and let infuse overnight (without squeezing the fruit.)
Make a simple syrup with 12 oz. sugar and 12 oz. water (which will result in about 20 oz. of the 1:1 syrup) and set aside.
To serve, mix the fruit, the infused spirits, the simple syrup, and the seltzer together, and slip in a large ice block. Garnish each serving with a piece of pineapple and a slice of lemon.
Early 19th Century: Canadian Punch
2 quarts of rye whiskey
1 pint of Jamaican rum
6 sliced lemons
1 pineapple, sliced
4 quarts of water
Add 12 oz. white granulated or superfine sugar for sweetener
Combine all ingredients in a large punch bowl and serve!
20th Century Prohibition Era: The Monkey Gland
2 ounces of gin
1 ounce of orange juice
¼ ounce of grenadine
Dash of absinthe
1 orange slice
Swirl a dash of absinthe in a chilled cocktail glass to coat it, then dump out any excess liqueur.
In a cocktail shaker filled with ice cubes, pour the gin, orange juice, and grenadine. Shake well and then strain into the prepared glass. Garnish with an orange peel.