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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Forgotten Drinks of Colonial New England: From Flips & Rattle-Skulls to Switchel & Spruce Beer

Forgotten Drinks of Colonial New England: From Flips & Rattle-Skulls to Switchel & Spruce Beer

Paperback

Series: American Palate

American CookingLiquorRegional: New England

Publisher Price: $21.99

ISBN10: 1626192499
ISBN13: 9781626192492
Publisher: History Press
Published: Feb 18 2014
Pages: 144
Weight: 0.55
Height: 0.60 Width: 6.00 Depth: 9.00
Language: English

New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today.


Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed.

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Regional: New England