Alcoholic Beverages

Also see: More Beverages

Angelica Liqueur	Herb Beer	Meadowsweet Beer
Blackberry Cordial	Hop Ale	Mint Julep
Botanic Beer	Hop Beer	Nettle Beer
Burdock Ale	Horehound Beer	Orange Gin
Burdock/Dandelion Ale	Horehound Drink	Orange Whisky
Chamomile Beer	Hot Buttered Rum	Root Beer
Claret Cup	Lemon Ice Vodka	Scotch
Dandelion Beer	Marigold Cordial	Whisky, Canadian-style
Dandelion Stout	Mead	Whisky, Irish-style

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Angelica Liqueur

Ingredients
1 oz freshly gathered angelica stems, chopped 1 oz bitter almonds, skinned and pulped 2 pints brandy

Combine angelica and almonds in brandy and allow to set for 5 days. Strain and add a pint of liquid sugar.

Blackberry Cordial

Press juice out of berries. For each quart of juice add 2 lbs of sugar, ½ oz nutmeg and 5 cloves. Boil all together for a short time and allow to get cold and then add a little brandy. Do not double nutmeg and cloves if increasing recipe. Recipe is best made 1 quart at a time.

Botanic Beer

Ingredients
2 oz meadowsweet 2 oz betony 2 oz agrimony 2 oz raspberry leaves 2½ lbs sugar 3 gallons water

This recipe does not require yeast. Boil the meadowsweet, betony, agrimony and raspberry leaves in the water for 15 minutes. Strain and add sugar. When nearly cool, then bottle. Can be improved by adding 1 oz hyssop.

Burdock Ale

Ingredients
5 oz burdock root 2 oz chamomile 4 oz ginger 2½ lbs sugar 35 grains saccharine 550 2 oz foam essence 2 oz burnt sugar 10 gallons water

Boil burdock, chamomile and ginger in half of the water for 15 minutes. Add the burnt sugar and pour through a strainer onto the sugar and saccharine. Stir till it is all dissolved. Add remainder of the water and the foam essence. Add 4 tbsp of yeast and allow to work for 12 hours at a temp of 65°F. Skim off yeast and bottle for use.

Burdock and Dandelion Ale

Ingredients
2½ oz burdock leaves 2½ oz dandelion leaves 2 oz block juice 35 grains saccharine 550 2½ lbs sugar 10 gallons water 2 oz burnt sugar 2 oz foam essence 4 tbsp yeast

Boil burdock, dandelion and block juice in half the quantity of water for 15 minutes. Add the burnt sugar and pour through a sieve onto the sugar and saccharine. Stir till dissolved, then add the remainder of the water and the foam esence. Add yeast and allow to work for 12 hours at a temp of 65 to 70°F. Skim off yeast and bottle.

Chamomile Beer

Ingredients
12 oz chamomile 4 oz ground ginger 4 oz cream of tartar 35 grains saccharine 550 2½ lbs sugar 2 oz burnt sugar 10 gallons water 4 tbsp yeast

Infuse chamomile and ginger in 5 gallons of boiling water for 15 minutes in a covered container. Strain and pour onto the sugar and sacharine. Stir till dissolved. Add burnt sugar, cream of tartar, and 5 gallons of cold water. Mix well, add the yeast and leave overnight. In the morning, skim off yeast and bottle.

Claret Cup

Ingredients
1 bottle of claret 1 pint bottle of seltzer-water a small bunch of lemon balm a small bunch of borage 1 orange cut in slices ½ cucumber, sliced thick 1 jigger of Cognac 1 oz bruise sugar candy

Place all ingredients in a covered jug which is well immersed in ice. Stir all together and when the cup has been iced for about an hour, strain or decanter it off free from the herbs.

Dandelion Beer

Dandelion Stout

Ingredients
1 oz lemon balm 5 oz dandelion 5 oz ground ginger 2 oz block juice 35 grains saccharine 550 2½ lbs sugar 10 gallons water 4 tbsp yeast

Boil dandelion, balm and ginger in 5 gallons of the water for 15 minutes. Pour through a strainer onto the top of the sugar and saccharine. Stir till dissolved, then add the rest of the water. Add yeast and allow to work for 12 hours at a temp of from 65 to 70°F. Skim off yeast and bottle for use.

Herb Beer

Hop Ale

Ingredients
1 oz hops ½ oz bruised ginger root 1½ lbs sugar 3 pints water

Will keep for at least a week. Take hops and bruised ginger and put into 3 pints of water. Boil for 30 minutes. Add sugar and reboil till all sugar is dissolved. Pour into a crock and allow to stand overnight. Next day draw it off gradually into another container, then bottle.

Hop Beer

Put 2 oz hops in 2 quarts of hot water for 15 minutes. Strain and dissolve 1 lb of sugar in the liquid. To this add 4 quarts of cold water and 2 tbsp of fresh barm. Allow to stand for 12 hours in a warm place and it will be ready for bottling.

Horehound Beer

Ingredients
1 lb horehound 4 oz ginger 2 oz block juice 2 oz corainder seed 2 oz foam essence 35 grains saccharine 550 2½ lbs sugar 10 gallons water.

Boil horehound, ginger and coriander seeds in half the water for 15 minutes. Add the block juice and stir till dissolved. Strain and pour onto the sugar and saccharine. Stir well and then add the foam essence and ferment.

Horehound Drink

Ingredients
3 sprays horehound 1½ oz hops 1 oz whole ginger bruised 1½ oz sugar 1½ gallons water 2 tsp yeast

Boil for an hour and strain. When lukewarm put in the yeast. After 12 hours, bottle and cork. It is then ready to drink.

Early American Hot Buttered Rum

Ingredients
2 oz Puerto Rican rum 1 tsp sugar 1 stick cinnamon pinch of nutmeg

Place ingredients in a preheated mug. Fill with boiling water. Drop in a generous glob of butter. Dip a cube of sugar into some rum and light it. Float the flaming cube on top. Relax before an open fire.

Lemon Iced Vodka

Remove about ¼ cup (more if necessary) from a fifth bottle of vodka. Remove large pieces of rind from 3 lemons and place the pieces into the bottle. Add 1 to 2 tsp of sugar, ¼ tsp of salt and 5 drops of vegetable glycerine. Cap and refrigerate. Before serving, place the bottle in the freezer for 3 hours.

Marigold Cordial

Ingredients
1 peck marigold petals (Calendula officinalis) 1½ lbs raisins 7 lbs sugar 2 lbs honey 3 gallons water 2 oranges 1 lb sugar candy 4 or 5 tbsp yeast 1 pint brandy ½ oz isinglass

Gather marigold petals (Calendula officinalis) daily (in July) until about a peck has been collected. Add the raisins to the petals. Combine sugar, honey and water and bring to a boil. Clear the liquid while it's boiling with the whites and shells of 3 eggs and strain before pouring over the flowers and raisins. Cover the container with muslin or cheesecloth and let it stand for 24 hours. Sitr, cover again and leave till the third morning. Strain off the whole into a cask and to the liqueur add the rinds (pared without the whites) of oranges and a pound of sugar candy. Add yeast and cover the bunghole. Leave to work till it froths out. When all fermentation has ceased, put in a pint of brandy and dissolved isinglass. Stop up cask and leave untouched for several months.

Mead

Ingredients
1 blade of mace 6 quarts of water 2½ lbs honey ½ tsp powdered cinnamon 1 small ginger root, bruised 2 cloves 2 eggs 1 tbsp yeast

Place water into a pan, then add honey, cinnamon, mace, ginger, cloves and the beaten whites of the eggs. Heat and stir often till the mixture comes to a boil, then simmer gently for one hour. Allow to cool to lukewarm, then strain into a cask and add the yeast. Cover the bung hole with a folded cloth till fermentation stops. Bung the cask tightly and bottle the mead in 9 months time.

Meadowsweet Beer

Ingredients
¾ cup meadowsweet leaves ¾ cup betony leaves ¾ cup agrimony leaves 2 cups sugar

Simmer the leaves in 1¼ gallons of water for 20 minutes. Strain and stir in sugar. Cool to lukewarm, then bottle. This beer ferments with natural yeasts. Drink after a week.

Mint Julep

Ingredients
4 mint leaves 1 tsp sugar 1 fluid oz whiskey (Scotch, Irish or Bourbon) crushed ice

Put ice in glass, then add sugar. Stir and add the whiskey and more ice and finally the mint leaves. Let stand till the glass becomes frosted.

Nettle Beer

Version 1:

Orange Gin

This is actually prepared like wine with the taste of gin.

Ingredients
6 oranges 1 lemon 2 Seville oranges 5 oz sugar 1 bottle gin

Peel fruits and remove all white pith. Crush well and put pulp in a 4-lb Kilner jar. Grate the rind of one orange (but not a Seville), avoiding any white pith, and add this to the pulp. Sprinkle in the sugar and pour on the gin. Screw down tightly and place jar in a cool, dark place for 1 week, shaking jar each day. Strain into another jar and squeeze and screw down tightly again. Put away to clear. Pour or siphon liquid into bottles, putting exactly half into each. Fill the bottles to within an inch of where the corks will reach with boiled water that has cooled. Cork hard, seal and keep for at least two months.

Orange Whisky

This is actually prepared like a wine with the taste of whisky.

Ingredients
4 oranges 2 lemons 2 Seville oranges 4 oz sugar 1 bottle whisky

Peel fruits and remove all white pith. Crush well and put pulp in a 4-lb Kilner jar. Grate the rind of one orange (but not a Seville), avoiding any white pith, and add this to the pulp. Sprinkle in the sugar and pour on the whisky. Screw down tightly and place jar in a cool, dark place for 1 week, shaking jar each day. Strain into another jar and squeeze and screw down tightly again. Put away to clear. Pour or siphon liquid into bottles, putting exactly half into each. Fill the bottles to within an inch of where the corks will reach with boiled water that has cooled. Cork hard, seal and keep for at least two months.

Root Beer

Ingredients
1 quart sorrel leaves 1 pint horehound leaves 1¼ pints dandelion root 4 lemons, sliced ½ pint red and black currants 1 oz whole ginger 2 lbs brown sugar 1 gallon water

Place sorrel leaves, horehound and dandelion in a saucepan and add sliced lemons, currants ginger, sugar and water. Boil very gently for an hour and a half. Strain and when lukewarm, add a tsp of cream of tartar and one yeast cake dissolved in a little lukewarm water. Cover and stand in a warm place for 3 days, then skim, bottle and seal. Ready for use in 2 weeks.

Scotch

This is actually a wine with the taste of scotch.

Ingredients
1½ lbs wheat 1½ lbs raisins 4 oranges 3½ lbs sugar 1 oz yeast 9 pints water 1 tbsp fresh made strong tea

Pretreat the wheat by dropping into boiling water. As soon as the water boils again, remove from heat, strain and discard water. This will remove any dust or impurities the wheat has been subjected to. Do the same with the raisins to remove any sulphites that have been used to prevent fermentation.

Place wheat, raisins and oranges (cut-up) into crock. Work the orange peel between your fingers to press out the oil and give the liquid a good flavor. Boil half the sugar in 3 quarts of water for 2 minutes and pour this over the contents of the crock. Mix well and when cool, add yeast. Cover and ferment for 7 days, stirring well each day and covering again at once. Strain and wring out dry and put the liquid into a gallon jar with the tea. Boil the remainder of the sugar in 3 pints of water for 2 minutes and when cool, add to the rest. Cover or fit fermentation lock to neck and leave till all fermentation has ceased.

Whisky
Canadian-style

This is actually a wine with the taste of whisky.

Ingredients
2 lbs wheat 2 lbs raisins 1 lemon 4 oranges 3 lbs sugar 1 oz yeast 5 quarts water 1 tbsp freshly made tea

Pretreat the wheat by dropping into boiling water. As soon as the water boils again, remove from heat, strain and discard water. This will remove any dust or impurities the wheat has been subjected to. Do the same with the raisins to remove any sulphites that have been used to prevent fermentation.

Boil half the water with half the sugar for one minute and then pour on the wheat and raisins. Put all into a crock and squeeze in the juice of the lemon. Cut up the oranges and their peel and put these with the rest. Work the orange peel between your fingers to press out the oil and give the liquid a good flavor. When cool, add the yeast and allow to sit for 10 days. Strain out the solids and wring out as dry as possible. Place liquid into a gallon jar with the tea. Boil the rest of the sugar and water for 1 minute and when cool, add to the rest. Cover or fit fermentation lock to neck of jar. Leave till all fermentation has ceased. Can be used in 1 year, but 2 is better.

Whisky
Irish-style

This is actually a wine with the taste of whisky.

Ingredients
2 lbs wheat 1 lb raisins 1 lb potatoes 2 lemons 4 oranges 1 oz yeast 3 lbs sugar 9 pints water

Pretreat the wheat by dropping into boiling water. As soon as the water boils again, remove from heat, strain and discard water. This will remove any dust or impurities the wheat has been subjected to. Do the same with the raisins to remove any sulphites that have been used to prevent fermentation.

Place prepared wheat, raisins, sliced lemons and oranges into crock. Scrub, grate and boil potatoes in 5 pints of water for not more than 10 minutes. Take off all scum that arises. Boil gently for a little longer if scum continues to appear till it no longer does. Make sure to remove every bit of it. Strain the hot liquid into the crock and discard the potatoes. Boil half the sugar in 2 pints of water for 2 minutes and add this to thr rest. Allow to cool, add the yeast and allow to sit and ferment for 10 days, covered. After 10 days, strain and wring out the solids as much as possible and place liquid in a gallon jar. Boil the rest of the sugar and the remaining water and when cool, add to jar. Cover or fit fermentation lock to neck of jar and leave till all fermentation has ceased.