This delicious recipe is our interpretation of a rum punch Colonial Americans might have enjoyed in the 1670s.

This twist on the mint julep made with cognac and rye whiskey is even better than the original! Recipe from 1857.

This boozey college classic is pared down into a smaller version to keep you from getting too carried away. Made with real lemon juice.

Easy to make and easier to drink. The Sea Breeze combines vodka, cranberry juice, and grapefruit juice to make one tasty cocktail.

This classic spicy bloody mary recipe comes with a bit of a history lesson on how the original recipe came to be.

Boston’s famous Ward Eight cocktail is essentially a gussied up whiskey sour, with orange juice and grenadine added. Tasty!

This delicious colonial era punch was famous for its flavor and potency. Made with rum, cognac, peach brandy, tea, & lemon.

This colonial cocktail is made with dry hard cider and molasses-y dark rum. Today’s drinkers would likely enjoy it more with a sweeter cider

A 19th century classic from San Francisco, the Pisco Punch is made with clear grape brandy called pisco, lemon juice, & pineapple gum syrup

This 80s classic is made with a gin based liqueur made from tiny jammy little berries from England. Tastes like a fruity Italian Soda!

This prohibition era cocktail is made with gin, lime juice, maraschino liqueur, and a green herbal liqueur called green chartreuse. So good!

What were Americans drinking in the era of George Washington? Most mixed drinks were simple, like this mix of whiskey, sugar, & water.

This colonial era cocktail is made with applejack and a mashed up baked apple! A true cold weather treat!