Contrary to popular belief, alcohol and spirits played an important part in the life of the colonists -- and this was true for every region. A man might begin the day with a drink of rum, whisky, or peach brandy before breakfast. Even temperate drinkers were likely to start the day with a glass of hard cider. To counter act any ill effects from water, beer or cider was mixed with it and the mixture served at meals. Everyone partook, even woman, children, and yes, the stern clergyman. The belief that spirits prevented malaria added to their popularity.
In New England, the colonists utilyzed Indian corn in the making of beer. Also, bark from numerous trees, such as spruce, sassafras and birch, added to molasses and water, made birch or spruce beer. Applejack and cider were popular in the colonies because of the abundance of apples. Sack-posset was a potent dessert drink, concocted by thickening brandy and white wine with cream, eggs, sugar, and seasoned with mace or nutmeg. It was served in a bowl with a biscuit to crumble into it. Fruit wines, such as perry made from pears, and peachy from peaches were popular. Ebulum was made from elderberry and juniper berry juice. In haying season, Colonial farmers used switchel to quench their big thirsts. It was a concoction of water, sugar, cider vinegar, molasses and ginger. Although switchel was usually served straight, some farmers were known to spike it with hard cider or brandy.
In early times, the use of alcohol was not limited to just thirst or pleasure, but was also considered a medicinal beverage. No one can estimate how many fatal illnesses there would have been without the availability of some such drink as brandy, whiskey, or rum. In fact it is said that the first "cocktail" was dispensed from an apothecary shop in New Orleans in 1793. Customers suffering from a severe malady were served a mixture of cognac and bitters in an eggcup, or coquetier, as it was called in French. It is said that Americans, who soon insisted on having bitters with other combinations of liquors, slurred coquetier into "cocktail." And so the martini, manhatten, and old-fashioned were born.
Creating alcoholic beverages in miniature is especially enjoyable because of the endless choices available. So, put a little "tipsy" in your dollhouse, or if your little family happens to belong to the Sons of Temperance, you can always mix them up a batch of barley water!
Make the mixed drinks and add a touch of spice to your miniature party or festive occasion, or make the concoctions for your miniature bar scene.
MIXOLOGY IN MINIATURE JANUARY 1985 - By Mary Eccher - page 1 of 3
(These are Old Photos that do not represent scale)
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
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