Since many of those Rhode Island Colonists that burnt the Gaspee in 1772 were involved in rum and gin distilling and smuggling, we can assume they were also very familiar with some of the following drinks. The usual drinks were punches, cobblers, toddies, slings, bounces, juleps, snagarees, and flip The common ingredients were gin, brandy, Medford (dark) rum, port wine (sack), bourbon, rye, and bitters. Cobblers are of American origin and are great favorites in all warm climates. Hot drinks included hot buttered rum, Tom & Jerry, hot brandy sling with nutmeg, Mulled wine and apple jack.
Into a large bar glass put the juice of 1 lemon
Add 2 dashes orange bitters
Add 1 wine glassful of dark rum
Add 3 large ice cubes
Fill up with plain soda water
Mix and remove ice
Serve with straw
2SPICED CIDER PUNCH
1 gallon apple cider
4 2-inch sticks of cinnamon
1 tablespoonful whole cloves
1 tablespoonful allspice
Place cider and spices in large pot, heat slowly, stirring often
Strain and chill
Add sliced fruit to float on top
Made of red wine or fruit juice (take your pick) and soda water.
4OLD SALEM SMASH:
Into a large bar glass put 2 tablespoons sugar
2 tablespoons water.
4 sprigs fresh mint rubbed to bring out the flavor,
½ glass shaved ice and 1 wine glassful dark rum
½ bottle (12 ounces) fresh lime or lemon juice
1 bottle sugar syrup (or 1¼ pounds of sugar)
1 ½ bottles rum
3 lbs ice and water
Mix all ingredients well.
Decorate with fresh sliced fruit as desired.
Makes about 30 4-ounce glasses.
6SHERRY COBBLER: "Refreshing as an east wind is a Sherry Cobbler."
Half fill a tall glass with cracked ice
Add 1 tablespoon of powdered sugar
Add 1 sherry glass of sherry.
Stir with a spoon until glass is frosted
Decorate with choice of sliced fruit: orange, lemons, pineapple, cherries, etc.
Serve with straw
7WHITE SPRUCE BEER
3 pounds loaf sugar
5 gallons water
1 yeast cake
A small piece of lemon peel
Essence of spruce (If unable to get essence of spruce, twigs may be boiled down and strained.)
Mix all together, when fermented then preserve in closed bottles.
Alternatively, Molasses or brown sugar can be used and the lemon peel left out.
4 tbs lemon juice
1 tsp whole cloves
Sugar syrup (equal parts sugar and water boiled together until syrup forms)
1 tsp whole allspice
6 tsp tea
1 small piece cinnamon
6 cups boiling water
6 tbs orange juice
Pour boiling water over the allspice, cloves. and cinnamon. Cover and let boil 3 minutes.
Add tea, and let steep about 3 minutes. Strain.
Cool and add orange and lemon juice.
Sweeten to taste with sugar syrup.
Serve in tall glasses with cracked ice.
Garnish with a sprig of mint.