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


Overview - 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.  Read more...

 
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More About Forgotten Drinks of Colonial New England by Corin Hirsch
 
 
 
Overview
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. 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..

 
Details
  • ISBN-13: 9781626192492
  • ISBN-10: 1626192499
  • Publisher: History Press
  • Publish Date: February 2014
  • Page Count: 128
  • Dimensions: 9 x 6 x 0.6 inches
  • Shipping Weight: 0.55 pounds

Series: American Palate

Related Categories

Books > History > United States - State & Local - New England
Books > Cooking > Beverages - Alcoholic- General
Books > Cooking > Regional & Ethnic - American - New England

 
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