English Milk Punch – Make Benjamin Franklin’s Amazing 1763 Recipe

English Milk Punch
English Milk Punch

The History Of Clarified Milk Punch.

The typical origin story of this cocktail is provided in David Wondrich’s book “Punch” is the Clarified Milk Punch was invented by Mary Rockett. This cocktail seems to have been designed to preserve milk punch by curdling and removing the parts that go bad and would turn the drink. The alcohol and milk fats protect the drink from spoiling. When Charles Dickens Died, there is a story that months-old bottles of milk punch were found in his cellar still good. The recipe I have provided here is the classic Benjamin Franklin English milk punch from 1763.

The Clarified or English milk punch started to fade in the middle of the 1800s, and by the 1900s, there wasn’t a single book that mentioned it. The invention of commercial refrigeration in the mid-1800s meant people could now get their drinks cold even in the middle of summer. Hot cocktails, room temperature cocktails, and preserved cocktails like this fall out of favor with chilled beverages. Jerry Thomas gave one of the last printed recipes for it, and he is very similar to Benjamin Franklin’s recipe.

What Does English Milk Punch Taste Like?

This tastes absolutely nothing like what you would expect, and it should not taste as good as it does. English milk punch is refreshing and tastes like a fancy sparkling lemonade but without the bubbles. You would never guess this was the byproduct of cheese. I’m usually pretty good at tasting something and thinking about what is in it, or reading a list of ingredients and knowing what the final product will taste like, not all the time but enough. Still, I was utterly wrong when guessing what English milk punch would taste like. This is a fantastic drink that blew me away and one I will make many more times.

Just for fun, I also tried the leftover cheese strained out of the milk punch, which tastes EXACTLY like what you would expect. It wasn’t perfect. A sweet and sour, booze cheese, and it was so gross. If you make this, which you should, try both the cheese and the punch, and you will be amazed they both came from the same mixture.

How Do You Make Clear Milk?

By making cheese, of course. Milk is made mainly of 4 things, water, protein (cheese), fat, and lactose (sugar), and by denaturing/cooking the protein, you can isolate it. Cooking can be done two ways, with heat or acid. Typically when making cheese, you keep the protein part and throw out the whey, but this cocktail reverses that, and instead, you save the whey (water, fat, sugar) part. By removing the cloudy white protein, what is left is the clear pale yellow liquid.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

English Milk Punch

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

15

servings
Calories

180

kcal
ABV

19%

Total time

2

hours 

Learn how to make English Milk Punch.

Ingredients

  • 1 Cup Lemon Juice

  • 1/2 Cup Simple Syrup

  • 2 Cups Water

  • 1/2 Teaspoon Nutmeg

  • 3 Cups Brandy

  • 1.5 Cups Milk

Directions

  • Using a knife cut the zest of 5 lemons and juice the lemons to the required volume. Set juice aside. add the shaved zest to the brandy and let it sit for 24 hours. After 24 hours remove and discard the lemon zest.
  • Add the sugar to the brandy and stir till dissolved. Now set brandy aside.
  • In a large pot combine water, nutmeg, and milk and bring to 100f/37c.
  • Once milk has warmed turn off heat and add the lemon juice and brandy. Stir the mixture for 30 seconds then let it sit for 2 hours undisturbed.
  • Line a mesh strainer with a large paper coffee filter and strain out cheese, letting the clear whey run into a large pot. Bottle, refrigerate and serve cold.

Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Hot Toddy – Make A Deliciouse Classic 18th Century Style Toddy

Hot Toddy
Hot Toddy

The History Of The Hot Toddy.

Many of these old drinks that we still make today are hard to find information on—hot buttered rum, hot ale flip, buttered beer, toddies, etc. Most actual written recipes are from the mid-1800s and later. Books mainly were published for histories and stories, but skills and trades were just taught from master to apprentice. There were a few, but not like there is today. One tries to piecemeal as much as they can together.

In a 1769 book, “A Dissertation On The Oleum Palmae Christi,” by Peter Canvane mentions adding medicines to “warm milk punch, common punch, or toddy, in which a hot poker has been quenched.” as ways of administering medication to those who complain about the taste. (Total side note. All the older English writing has the long “S” character ( “ʃ” ), but I changed it to a standard “s” in the quote, it looks kinda like an f, but it’s just another symbol for s that we don’t use anymore. That’s why the Declaration of Independence looks like they spelled everything wrong.) In a 1783 fictional book “Smyth’s Tour of The United States” by J.F.D. Smyth notes that his character likes to “take a draught of Bumbo, or toddy, a liquor composed of water, sugar, rum, and nutmeg.” There was also a funny romance story from 1741 I found, where a beautiful lady walks into the kitchen and asks the lord of the house for a toddy. “Would you like it hot or cold? warm I replied.”

All silliness aside, the point I am trying to get at is that there is no actual formal recipe to make a toddy but the parts and qualities. There are as many toddies as there are people. The parts matter, so based on the works I referenced, let’s break those parts down.

  1. The first reference points to the colonial American way of heating drinks. Not by using a stove but by using a hot fireplace poker, often called a toddy rod or loggerhead. In a home setting, a stove probably was used as it was already fired up for cooking food, but in a tavern, it was more efficient to place iron rods in the already running fireplace. Rather than having a stove run all night to be ready for the occasional warm drink, they could dip the toddy rod into the drinks people request warmed.
  2. The second reference gives us the ingredient of the toddy. The four parts are water, sugar, rum, and nutmeg. Now any spice will do, but it is worth noting that only nutmeg is mentioned in the early 1862 Bartenders’ guide when adding spice toddies.
  3. The third reference shows us that toddies were served both hot and cold and sometimes warm. Now I am willing to bet that a cold toddy was not a heated one. Commercial refrigeration was not invented until the 1850s, so access to ice blocks was mainly limited to businesses. And while they did have ice houses that saved ice for most of the summer (some stayed in use up to the 1930s), something as special as the ice was not going to be wasted on a single drink.

So for this hot toddy recipe, I will stick to those points. It used only rum, water, sugar, and nutmeg. It was heated up with a toddy rod. Almost every recipe you find has lemon juice added it to add to its medicinal qualities, but since that is not traditional to the 18th or 19th century, I will leave it out and stick to the classic structure. On a fun side note, did you know the original name for the muddler was the toddy stick? That’s right, It was based on the pestle from the mortar and pestle but made of wood so it wouldn’t shatter glass cups. The shape was perfect for smashing together fruits, spices, and sugar cubes.

Do Hot Toddies Actually Help You Feel Better When You Are Sick?

So the short answer is, I guess… sure. The long answer is it depends on what ailment you hope to relieve. Western medicine has come a long way since the 18th century, but there are three reasons a person makes a hot toddy today other than tasting good. 1). When they have a soar throat. 2). When their sinuses are congested, and 3). It just feels nice to cozy up with one during the winter. The main health benefit of a hot toddy comes from honey; if you use sugar, you are missing most of the benefits of a hot toddy. Honey is pretty awesome nectar and has been shown to have anti-inflammatory properties. In some lab studies, if it is found to reduce pro-inflammatory cytokines, this combined with the warm steam from the drink can help reduce congestion as that is an inflammation of the sinuses. Or you can pop some Sudafed during the day and Benadryl at night, as those are some of the present-day gold standards of over-the-counter anti-inflammation medication.

Ignoring mechanical irritation of one’s throat like screaming a bunch, the most common reason for a sore throat is an infection, and the body’s natural response to infection is inflammation. So again, it’s honey with that anti-inflammatory response, or you could pop an ibuprofen or naproxen as they would be a more effective treatment. And the last point is it just feels good to cozy up with one, and it does. Being cozy makes you feel happy, but did you also know that nutmeg is a hallucinogen. The dose is so low that it’s hard to credit any effect on the brain to the nutmeg, but it does contain myristicin, making people trip in large amounts. Maybe that good feeling is just a psychedelic nut and alcohol-induced surface. Some people are susceptible to nutmeg and its active chemicals and get pounding headaches from even the smallest amount. So don’t ever use too much nutmeg, don’t use it to get high, and be careful as it can be dangerous in large doses. Make wise choices.

I will be using a traditional toddy rod, or as it is also called a loggerhead, to warm the hot toddy. A stove works too, but a toddy rod imparts a slightly toastier final flavor. If you are curious to learn more, check out this fantastic article that goes into early American toddy culture.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Hot Toddy

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

180

kcal
ABV

10%

Total time

3

minutes

Learn how to make a vintage style hot toddy.

Ingredients

  • 2/3 oz Honey Syrup

  • 2 oz Gold Rum

  • 5 oz Water

  • light dusting Nutmeg

Directions

  • Combine honey and rum into heat resistant or ceramic mug.
  • Either add hot water and stir or add room temperature water and dip a hot toddy rod in. Stir with the rod as the water boils.
  • Garnish with a dusting of nutmeg.

Recipe Video

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Hot Ale Flip – Make This Delicious Early Colonial Hot Beer Cocktail

Hot Ale Flip
Hot Ale Flip

A Short History Of Cooking Beer.

Before the days of bottling and refrigeration, fresh beer had a minimal shelf life, and having to waste any brought a tear to many people’s eyes. So like any food item on its way out, people tried to find ways to get just a couple more uses out of it. I’m sure you do this all the time. Strawberries are starting to get soft. Make a smoothie. Worried about your gigantic bag of onions getting too old, make French onion soup. There are many things you can do before food turns and during the 17th century cooking beer with honey and spices was one way to mask the flavor of a beer going bad.

Earlier forms of the hot ale flip we simple hot ale and honey drinks, and if you want to find these recipes, you’ll need to look in old cookbooks. One such recipe from the 1669 book “The Closet” by Sir Kenelme Digbie is an ale recipe with honey specifically for beer that is about to go wrong. Sir Kenelme Digbie described cooking old beer with honey would help the turned old beer and “set the whole a working a fresh, and casting out foulness.”

Some very old books had tips and tricks for the old food, but with the invention of commercial refrigeration in the mid-1800s, that stopped being such a big problem. Most of those recipes either got lost to time, but many still live on as things you usually eat—fruit pies, jellies, alcohol, pickles, hell, even banana bread. Hence, most recipes specifically call for nasty old soft brown bananas no one wants to eat. It’s for flavor, but it comes from a much older tradition. Old meat was a little harder to repurpose and was something you needed to persevere before it started to turn. Although old meat could be used as bait to catch fresh meat or go fishing, once meat goes bad, it needs to be discarded.

What Does The Hot Ale Flip Taste Like?

Check out my article here, where I have taste-tested many different beers to see which make the best flips. Depending on the beer you use, these can be good or bad. To make it more difficult, it’s almost impossible to know which beers are suitable as a flip and which are not without actually trying them. You think a dark flavorful beer would be tasty warmed with spices, whiskey, and sugar, but most are awful. The flavorful beers seem to turn too bitter, but lighter, more drinkable beers like Boston lager and Budweiser are excellent. The only way to know is to try. I started doing a whole YouTube series on which beers taste good and which taste bad, and my goal is to try every beer I can get my hands on hot. I have a hot beer tier list of my favorite beers so far. I like fat tire, to begin with, but hot it was amazing.

Keep in mind that this is a way of making old beers taste good again. I opened a bottle of beer, poured it, set it on the counter for a day, and it made a better flip than a fresh bottle of the same beer. The new beer tastes better cold, but the old beer tastes better flipped. My mind was blown. No of these results were expected. I believed the opposite to be true of what the actual results were. I only tried it with this one beer (Boston lager since I liked it flipped, to begin with), but I feel I should do the same experiment for others. Doing this will likely make me gain quite a few pounds in the next year, but I think it will be fun.

What Is A Flip?

No one knows where the term flip came from. Some guesses are that it described the bubbles leaving the drink. Like the bubbles flipped from the inside to the outside, or the drink was so strong it would make you flip out of your chair. No one knows, but I have my idea. Some 18th century and earlier books provided ways to repurpose food that was going bad or losing its freshness. I wrote a bit about that in the paragraphs above. It is often referred to as the food or drinks turning. My guess is the term flip was a clever play on words to describe making a turned beer taste good again. Again I have no evidence of this. It’s just a feeling.

I will be using a traditional toddy rod or, as it is also called, a loggerhead to warm the Flip. A stove works too, but a toddy rod imparts a slightly toastier final flavor. If you are curious to learn more, check out this fantastic article on early American toddy culture.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Hot Ale Flip

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

330

kcal
ABV

9%

Total time

3

minutes

Learn how to make a hot ale flip.

Ingredients

  • 2/3 oz Dark Simple Syrup

  • 2 oz Gold Rum

  • 12 oz Amber Ale

  • Light dusting Nutmeg

Directions

  • Add rum and simple syrup to a large beer glass.
  • Stir rum and syrup together and next add beer.
  • Dip a hot toddy rod into the drink and stir with the rod as the drink boils.
  • Garnish with a dusting of nutmeg.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Hot Buttered Rum – Make This Classic Early Colonial American Drink

Hot Buttered Rum
Hot Buttered Rum

The History Of Hot Buttered Rum.

Adding butter to hot drinks was not new during colonial America. Butterbeer dates back to the 16th century, but hot buttered rum was an early American twist on this type of drink. In the Americas, rum and molasses were plentiful and reasonably cheap because of their proximity to the Caribbean. Rum was the first real spirit of the Americas, not whiskey. I looked high and low, but I could not find a hot buttered rum-like recipe till the 1860s with Jerry Thomas’s book. I scanned drink and food recipe books and eventually just started looking for any historical book older than 1860 that might have a recipe or at least mention a hot buttered rum. Trust me; I put more effort into this cocktail than any reasonable person should. I did find a mention of it in the 1826 edition of the Pennsylvanian Historical society. I mentioned how it is common for “good women” to have hot buttered rum, wines, and cordial water served to guests at birthing. And if the baby is unwell or fretful, a dose of spirit, water, and spices could help too. I found an 1855 British book called the Practical housewife, which gave a very similar recipe to the one provided but called the drink a buttered toddy. A book from 1830 named “Three Courses and a Dessert” mentions the hot butter rum and says how it’s a terrible meaty drink. I found this referred to as a buttered toddy a couple of times, but not much, the much more common name was still hot buttered rum.

Lord knows I tried, but the earliest I could find this drink mentioned was in the 1826 Pennsylvanian Historical society. The titles of most of the books that had hot buttered rum recipes were like the domestic blah blah blah, housewife so and so, or friendly neighbor such and such. They all revolved around the house and made no mention of going out to a tavern, which made me think this was a homemade cocktail. This ultimately means its history is a bit muddy, and there is no single canon recipe, so take this recipe, modify it, and make it your own have fun.

What Does Hot Buttered Rum Taste Like?

This is a fantastic drink spiced well with great texture and flavor. The butter doesn’t come across as heavy or greasy. It adds a nice creamy mouthfeel similar to gum syrup, egg whites, or a full-bodied wine. This drink is not weak either. You can feel the warm rum but the light creamy butter and pumpkin pie spices make it pleasant and not too strong. When I was younger, I used to think of this drink as more of an overly sweet, almost milkshake-like, but it doesn’t have to be. And again, since there is no authentic single canon recipe for this, the recipe I have here is an amalgamation of older recipes I liked. The sweetness and spice toned down a bit with more rum. The 2 ounces of rum helps keep the drink from feeling flat, and the sugar and spice level makes it, so the drink tastes like a cocktail and not a dessert. The hot buttered rum batter is great on anything. I sometimes add it to coffee, on toast, biscuits, pancakes, etc. Add a little more sugar, spice, or butter if you feel the drink needs it. Here is the recipe for the batter, but feel free to check out my article on Spiced Butter Batter.

Spiced Butter Batter Recipe.

  • 1/4 tsp (1.5 g) Ground Cinnamon
  • 1/4 tsp (1.5 g) Ground Nutmeg
  • 1/4 tsp (1.5 g) Ground Clove
  • 1/4 tsp (1.5 g) Ground Allspice (or 1/2 tbs: Allspice dram)
  • 1/2 tsp (2.5 g) Vanilla extract 
  • 1/2 cup (120 g) Brown sugar
  • 1/2 cup (120 g) Unsalted butter
  1. On low heat or using a double boiler, melt the butter and turn off the heat. Don’t cook and separate the butter. Only melt the butter.
  2. Next, add all the other ingredients to the melted butter.
  3. Stir till the brown sugar has thoroughly mixed in. Cover spiced butter batter and refrigerate.

This recipe will make about a cup (240 grams) of spiced butter batter mix, about 12 drinks. This is good on biscuits, too, and my kids love this spread on toast.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Hot Buttered Rum

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

220

kcal
ABV

10%

Total time

3

minutes

Learn how to make a Hot Buttered Rum.

Ingredients

  • 2/3 oz Spiced Butter Batter

  • 2 oz Gold Rum

  • 6 oz Hot Water

Directions

  • Drop spiced butter batter into a ceramic or heat resistant mug.
  • Add hot water and stir till the butter is completely melted and incorporated into the water.
  • Lastly add the rum and give a couple last stirs to finish mixing the drink.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Eggnog – Make This Amazing And Simple Traditional 1862 Recipe

Egg Nog Cocktail
Egg Nog Cocktail

Some Variations On Eggnog.

There are countless eggnog recipes, and they all range from thick custard-like dairy drinks to non-alcoholic almond milk drinks and from really good store-bought to bad store-bought. A typical grocery store may sell well over a dozen different eggnogs during the holiday season. Although, you can have fun with eggnog when it’s homemade. Common homemade variations of eggnog are:

  1. Traditional no-cook eggnog. Like this recipe, most of your traditional eggnogs are not cooked but either shaken or beaten and drank right there or stored in the fridge for several days to develop more flavor.
  2. Modern cooked eggnog. Eggnogs started to get cooked due to the worry of food poisoning from consuming raw eggs. These tend to be very thick and custard-like and are the majority of most recipes today.
  3. Dairy-free eggnog. Typically made for lactose intolerance, these will replace the dairy with either coconut milk, almond milk, soy milk, oat milk, or other alternative milk. They also usually don’t have eggs, and most are also vegan.
  4. Egg-free eggnog. They are typically made for allergies, dietary, or just because some folks are grossed out by drinking eggs. Egg-free eggnogs exclude the eggs altogether and use heavy cream to provide a thicker texture.
  5. Vegan eggnog. Made for dietary and lifestyle choices, most of your dairy-free egg nogs are also vegan.
  6. Alcohol-free eggnog. Almost all store-bought eggnogs are alcohol-free unless bought at a liquor store. Typically purchased for their convenience, the option of adding alcohol or not, children can join in.

I love eggnog and have drank a ton of everything listed above. That being said, this 1862 Jerry Thomas recipe is the best eggnog I have ever had. THE BEST. This is not a sweet and thick recipe; it tastes like a slightly thicker milk punch. This recipe is ripped right from the 1862 Bartender’s guide. The only change I made was the addition of vanilla extract, cinnamon, and nutmeg. The original recipe did not have those ingredients, but I added them because they make the drink taste better and more in line with what someone expects eggnog to taste. This recipe is outstanding because it tastes exactly like you would expect eggnog to taste, but the texture is thinner and more like a standard cocktail. It may sound gross to crack an egg into your shaker, shake it up and drink it, but you will be blown away once you try this eggnog. Keep in mind that these are the original recipes that made eggnog famous.

Is Eggnog Cooked Or Not?

Most eggnogs are cooked at low heat, refrigerated for a few days, and taste like custard or melted ice cream. This is done to ensure that all the germs are killed that could potentially cause food poisoning and because most people are super grossed out at the idea of drinking a raw egg. Cooking also adds quite a bit of time to making eggnog, and it can be challenging to prevent clumping from the egg whites cooking hence why most buy it these days. Although if you add thickened cornstarch to the eggs before cooking prevents the egg whites from forming large cooked groups. Most recipes say the cornstarch adds thickness, but it prevents the proteins from forming large bonds and making the eggnog chunky.

This is not that kind of recipe. This one is fast and easy to make. No cooking, just a bunch of shaking. Most of the ancient recipes I found are not the cooked custard kinds but recipes like this one. You can let this drink sit in the fridge for a few days to develop more flavor or drink it right away.

As a word of warning, use pasteurized eggs if you can. Pasteurized eggs are still raw like a regular egg but with all the germs killed off. Pasteurized eggs don’t make big foamy egg white heads like non-pasteurized eggs do, but you can be sure they won’t get you sick. The FDA guesstimates that 1 in every 40,000 eggs has salmonella, which is super rare. Pasteurized eggs are hard to find, so you can pasteurize them yourself or roll the dice. If you have one of those fancy sous vide devices. As someone who has had Salmonella poisoning before, without going into detail, I will say it is one of the most painful things I have ever experienced. Again 1 in every 40,000. So rare, and if you get Salmonella, you’re much more likely to get it the same way I did by eating contaminated food prepared by someone who didn’t wash their hands. I’ve eaten countless raw eggs and have never gotten sick from eggs once.

The History Of Eggnog.

There is no definitive answer to where eggnog came from. Many guess it is a descendant of a medieval drink called posset, a milk and beer drink that would sometimes have an egg added for extra creaminess and flavor. The Oxford English Dictionary canonized the word nog in the late 1600s to mean a strong ale. It was probably used by the general population much earlier than that, but that’s when it was officially recorded. The first use of the word Eggnog started popping up in the United States in the late 1700s. England had a similar drink, but it was called an Egg Flip. Over time it became linked to Christmas and is not made much outside of the winter holiday season.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Eggnog

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

584

kcal
ABV

11%

Total time

3

minutes

Learn how to make the a classic Eggnog.

Ingredients

  • 1 dash Vanilla Extract

  • 1 Whole Egg White

  • 1/2 oz Simple Syrup

  • 6 oz Half u0026 Half

  • 1.5 oz Brandy

  • 1.5 oz Bourbon

Directions

  • Simply combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards and garnish with ground nutmeg.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Dry Mulled Apple Cider – Make This Amazing Dry Holiday Punch

Mulled Apple Cider Cocktail
Mulled Apple Cider Cocktail

Mulled Apple Cider came around 40 – 50 AD when the Romans made it to what is modern-day England. Brewed apple cider was a popular Celtic drink in the area, and the invading forces brought it back to Rome. The Romans had a tradition of brewing herbs into their wine (Hippocras) for flavor and medicinal properties. They applied that to cider, thus creating mulled or spiced cider. Read my apple cider ingredient description first but pick the cider you want based on what you want your final product to be most like and how you want to layer your flavors. I think the sparkling cider apple juice stuff is way too sweet. I save that for the kids. The orchard unfiltered apple juice stuff is pretty good but just a little too sweet. So you can’t add your sweeteners like maple syrup or honey etc. This limits your ability to add complexity. I prefer to make this with a semi-dry cider beer or still apple wine. These give you room to build more of your flavors and bring an excellent brewed and aged taste that the unfiltered stuff lacks. Regular cider-style beer works well for this too. The bubbles dissipate after a few minutes, and you just left with essentially a still apple wine. So before your next holiday party, get a variety pack of ciders. See what you like, and then buy a six-pack of the stuff. Also, a six-pack is almost equal to 3 bottles of wine, so keep that in mind, and don’t just add all six beers or adjust accordingly.

Next up is spices. Long story short, just read my mulling spices description. It can be summed up as not adding too much and sticking to just four different spices. Think cooking; you wouldn’t add a shit ton of salt or pepper to your fried eggs. It would be too much, so you do a light sprinkle. The same thing with this: add 2 or 3 cloves, three cinnamon sticks, etc. A little bit goes a very long way.

Next up is cooking. Most folks do this in a crockpot, so I would just set it to warm. High, low, and simmer are all too hot. Alcohol burns off at 173 f (78 c), and high, low, and simmer all go to around 180 – 200 f. High gets there faster than low and simmer, but warm only goes to 160 f. You can do a slow cooker if you want, but keep in mind that you will burn off most of the booze even at a warm temperature if you cook it for a long time. I think it boils better if you do it faster in a regular stovetop pot. Turn on the fire, pour it into the pot and quickly bring it to heat. If you have a thermometer, stop around 160 or till you start to see a light vapor coming off the top. Once your hooch is up to temp, drop it to low, add your sweetener and spices, and then cook for just 20 minutes. Most of the good flavors in your spices will come out in those first few minutes. Turn off the heat, add your bourbon, and serve. And that’s it. Serve it, put a lid on it, put it in a thermos, reheat it when you want more a little later, but stop the long-term higher temperature cooking. Some folks cook this stuff for hours, but I think that’s a little excessive. You won’t get any more good flavor out of it, and you will burn off the booze.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Dry Mulled Apple Cider

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

149

kcal
ABV

15%

Total time

3

minutes

Learn how to make a dry, boozy mulled apple cider.

Ingredients

  • 6.5 oz Honey

  • 1 bottle Apple Cider Wine

  • 8.5 oz Bourbon

  • 2 whole All Spice Berries

  • 3 whole Cloves

  • 1 peel Orange Rind

  • 1 whole Cinnamon Stick

Directions

  • Combine spices, honey, and wine in a stove top pot and heat to 71c (160f) or till vapor starts to appear.
  • Maintain this temperature and cook for about 20 minutes. Don’t over cook this as the flavors will become too strong and most of the alcohol will burn off.
  • After 20 minutes turn off the heat and remove the spices.
  • Add the fortifying spirit to the mulled wine and serve.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Sangria – Make A Classic Delicious Spanish Fortified Wine

Sangria Cocktail
Sangria Cocktail

Sangria is a Spanish fortified wine flavored with citrus and fruit. It is a very close cousin to mulled wine. The Romans loved to drink spiced wine that they called hippocras. Though Hippocras is flavored with mulling type spices like cinnamon or cloves, somewhere along the line, spiced wine in Spain became flavored with citrus and fruit instead. Since they are no longer trying to cook the flavor out of the spices, the wine is kept cool and infused with the citrus making this a cold beverage. It’s close to the word sange, which means blood in Spanish, or sangrando, which means bleeding, but I’ve only ever heard this word describe the drink. If you told a Spanish speaker you were bleeding and used the word sangria, they would be confused. So you may notice this is a milk punch, but I use half & half and not milk. Mixing with dairy is a pain in the ass, and that’s because alcohol, like acid, causes milk protein to bind together and make cheese. What protects the protein from tying together is fat. Regular milk doesn’t have enough fat, so you will make curds and whey punch every time instead. The trick is to balance the higher ABVs with the correct fat percentage. This one comes in around 15%, and at that abv half & half works well. Something like a white Russian, which is 30%, needs heavy cream because that’s too much booze and would curdle half & half. If you use milk, you would need to add less alcohol and water it down some to hopefully not have it curdle.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Sangria

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Spanish
Servings

1

servings
Calories

157

kcal
ABV

15%

Total time

3

minutes

Learn how to make a classic Spanish Sangria.

Ingredients

  • 6 oz Simple Syrup

  • 8.5 oz Brandy

  • 1 Bottle Red Wine

Directions

  • Cut slices of fruit that you would like to infuse into the Sangria.
  • Combine the sliced fruit, simple syrup, and brandy together and refrigerate for 4 to 5 hours.
  • Add wine. Serve in glass filled with ice.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Mulled Wine – Make An Outstanding, Easy Classic Recipe

Mulled Wine Cocktail
Mulled Wine Cocktail

This may be the oldest drink in this app because it dates back to the Romans. They had a spiced wine they called Hippocras. Unfortunately, there are no actual recipes for it. At least that I could find. It was not till the 1300s that the English and French started to specify the spices to use, and it’s basically what we still use today. This is NOT a hippocras recipe; this is a more modern, more palatable spiced wine you would expect to find in a standard cocktail app.

Now the drink. Pick a medium dry wine. If it’s already sweet, you can’t add your sweeteners like maple syrup or honey. This limits your ability to add complexity. These give you room to build more of your flavors. Next up is spices. Long story short, just read my mulling spices description. It can be summed up as not adding too much and sticking to just four different spices. Think cooking; you wouldn’t add a shit ton of salt or pepper to your fried eggs. It would be too much, so you do a light sprinkle. The same thing with this: add 2 or 3 cloves, three cinnamon sticks, etc. A little bit goes a very long way.

Next up is cooking. Most folks do this in a crockpot, so I would just set it to warm. High, low, and simmer are all too hot. Alcohol burns off at 173 f (78 c), and high, low, and simmer all go to around 180 – 200 f. High gets there faster than low and simmer, but warm only goes to 160 f. You can do a slow cooker if you want, but keep in mind that you will burn off most of the booze even at a warm temperature if you cook it for a long time. I think it boils better if you do it faster in a regular stovetop pot. Turn on the fire, pour it into the pot and quickly bring it to heat. If you have a thermometer, stop around 160 or till you start to see a light vapor coming off the top. Once your hooch is up to temp, drop it to low, add your sweetener and spices, and then cook for just 20 minutes. Most of the good flavors in your spices will come out in those first few minutes. Turn off the heat, fish out the spices, add your bourbon, and serve. And that’s it. Serve it, put a lid on it, put it in a thermos, reheat it when you want more a little later, but stop the long-term higher temperature cooking. Some folks cook this stuff for hours, but I think that’s a little excessive. You won’t get any more good flavor out of it, and you will burn off the booze.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Mulled Wine

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

143

kcal
ABV

15%

Total time

0

minutes

Learn how to make an outstanding Mulled Wine.

Ingredients

  • Pick 4 or 5 of the following All spice berries, cloves, cinnamon stick, orange peels, star anise, coriander, ginger, cardamom, black peppercorns

  • 6 oz Honey

  • 12 oz Brandy

  • 1 Bottle Red Wine

Directions

  • Combine spices, honey, and wine in a stove top pot and heat to 71c (160f) or till vapor starts to appear.
  • Maintain this temperature and cook for about 20 minutes.
  • After 20 minutes turn off the heat and remove the spices.
  • Add the brandy to the mulled wine and serve.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Philadelphia Fish House Punch – Make The Cocktail Of The Revolutionary War

Philadelphia Fish House Punch
Philadelphia Fish House Punch

The Angling Club That Helped Found America.

The iconic Philadelphia Fish house punch is believed to have come from the oldest angling club in the United States named the “Colony in Schuylkill.” Initially located in Fairmount, Pennsylvania, the club opened a clubhouse at the foot of the Schuylkill River Falls (The Club eventually changed its name to the Schuylkill Fishing Company and has moved several times since its founding and is now located in Andalusia, Pennsylvania). Playing a pivotal role in the revolutionary war, the governing members of the Colony of Schuylkill helped form the First Troop Philadelphia City Cavalry. The First Troop Philadelphia City Cavalry is still the oldest active and most decorated unit in the US Army today. George Washington & the Marquis de Lafayette often stopped at the clubhouse during the war, where they became honorary members. The Club would hold gatherings for military victories and, to celebrate, would mix up a special punch it served from their baptism bowl. These celebrations are the birthplace of the Philadelphia Fish House Punch.

The famed fish house punch did not stay in the clubhouse long and quickly became a well-known American punch. The oldest printed recipe for this cocktail is in the 1862 Bartender’s Guide by Jerry Thomas.

  • 1/3 Pint of lemon juice
  • 3/4 pound of white sugar
  • 1/3 pint of peach brandy
  • 1/3 pint of cognac brandy
  • 1/3 pint of Jamaican rum
  • 2 1/2 pints of cold water

Here is the punch recipe updated to use more convenient units. The single-serve recipe is below.

  • 3/4 cup of lemon juice
  • 1 1/2 cups (1/2 bottle) of simple syrup
  • 3/4 cup of peach brandy
  • 3/4 cup of cognac brandy
  • 3/4 cup of Jamaican rum
  • 6 1/3 cups (2 bottles) of cold water

A pint is the equivalent volume of a pound of water, so it’s good enough to use pound and pint interchangeably. Even the Mount Vernon historical estate recognizes this as the correct recipe, and I’m confident they know what they are talking about. But not all recipes use water. Some use black tea. The black tea tastes better and adds a nice earthiness to it, but water is the original ingredient.

Peach Liqueur Is Not Peach Brandy.

Another ingredient that can cause an issue is peach brandy. Brandy is a catch-all name for any spirit distilled from fruit. However, the word brandy is synonymous with specifically grape brandy distilled from grape wine; any fruit wine can be distilled into brandy. To differentiate the other fruits, it specified which fruit, so apple brandy is from apple wine or pear brandy from pear wine, peach from peach wine, etc. And these other fruit brandies are typically dry, 80-proof, un-aged spirits.

The problem is peach liqueurs, and peach schnapps will be marketed and sold as peach brandy when they are entirely different from real peach brandy. Again real peach brandy is dry and strong, almost like a peachy white rum. Real peach brandy is nearly impossible to find, making the issue worse in stores. I’ve only ever seen dry peach brandy as small craft distilleries in house stores. Christian Bros Peach Brandy is the closest I’ve found in most liquor stores. It’s pretty good. It’s brandy infused with peach flavors, but it’s pretty dry, 35% ABV, and the closest you will get taste-wise to an absolute peach brandy.

Advertisements
Advertisements

Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Philadelphia Fish House Punch

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

192

kcal
ABV

19%

Total time

3

minutes

Learn how to make a single serving of the iconic Philadelphia Fish House Punch.

Ingredients

  • 4 oz Water

  • 1/2 oz Lemon Juice

  • 1 oz Simple Syrup

  • 1/2 oz Peach Brandy

  • 1/2 oz Gold Rum

  • 1/2 oz Brandy

Directions

  • Combine all ingredients in a large punch bowl or pitcher.
  • Add Ice to chill and pour out individual servings.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.