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

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

byCorin Hirsch

Kobo ebook | February 18, 2014

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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.
Title:Forgotten Drinks of Colonial New England: From Flips and Rattle-Skulls to Switchel and Spruce BeerFormat:Kobo ebookPublished:February 18, 2014Publisher:The History PressLanguage:English

The following ISBNs are associated with this title:

ISBN:9990050698825

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