Wife sent me a link to this article about “5 Colonial-Era Drinks You Should Know“.
The 5 are:
- Stone Fence
Flip sounds most interesting:
To make a basic colonial-style flip, fill a pitcher with two beaten eggs, two ounces of rum and a tablespoon of superfine sugar (or molasses) and beat to combine. In a saucepan, heat eight to 10 ounces of brown ale over a low flame until it begins to steam. Slowly pour the warm beer into the rum-egg mixture, then pour the drink back and forth between vessels until blended. Decant into a pint glass, shave some nutmeg over the top, and serve—it’s sort of like drinking liquified earth, but it has its charms.
On the surface, it sounds a little scary to try. But yet, it’s somehow compelling.
Stone Fence is pretty straightforward, and I’m sure I’d dig it. It’s basically a shot of dark rum then you fill the rest of the class with hard cider. I like both of those things, so I bet this could be good. Of course, the real fun is finding the right cider to pair with the right rum. This requires some serious investigation and research. 😉
Syllabub seems like too much trouble to make:
A syllabub is a sibling to posset, but uses wine or cider as its base and gains visual drama from the cloudlike egg whites that are spooned on top. Want to try it? In a measuring cup, combine five ounces of inexpensive floral white wine (these days, try Torrontes) with two or three ounces of cream, a spoonful of sugar, and the juice of half a lemon. (In lieu of sugar, a nontraditional tablespoon of maple syrup can add sweetness). Stir to combine. In a separate bowl, beat two egg whites with a dash of sugar until somewhere between frothy and peaked. Decant wine mixture into a favorite glass, spoon over thickened egg whites, and shave over some nutmeg. The flavors are akin to lemon ricotta cheese.
Despite all the trouble, doesn’t seem tasty enough to go through the effort. Of course, if someone made it for me and shoved it under my nose, I’d take a taste.
On its surface, this blend of dark beer, rum, lime juice, and nutmeg doesn’t seem to differ much from the other rum-based drinks of the day. Yet it packed a wallop from its proportions: three to four ounces of hard liquor (usually an equal split between rum and brandy) are dropped into a pint of strong porter, tarted up with the juice of half a lime and then showered with shaved nutmeg. This bad-ass drink is a dangerously smooth and stultifying concoction.
That sounds like it will live up to its name.
Sangaree perks my interest too:
Instead of Rioja or some other Spanish red, this wine-based punch drew on fortified wine such as Madeira or port. Combined with lemon juice, sugar, and nutmeg, it was served singly in its own glass, rather than from a communal bowl. Using fortified wine lends the drink a slightly more brooding quality than sangria.
I love a good port. Alas, the recipe lacks proportions so…. will have to research more before trying this one.
Because you know… life isn’t always about guns, lifting weights, and heavy metal music. Sometimes you gotta relax. 🙂