Tasting History: Colonial Era Rum Drinks
Recipes and Words by Katherine Hysmith
Photos by Jenn Bakos
Kill-Devil. Oh be Joyful. Rumbullion. Demon Rum. There were as many names for the spirit as there were ways to drink it. Rarely consumed plain – or neat as we say today – rum was often combined with all manner of tonics including spring water, citrus juices, freshly grated spices, small and dark beers, warmed through with cream, hot butter, or whipped into a frenzy with eggs. Drink like our ancestors did with these three rum-based recipes. Cheers!
• 3 oz. rum
• 1 oz. brandy (optional)
• Juice from half a lime
• 12 oz. porter or other dark beer (we’re partial to Mayflower Brewing Co. Porter), chilled
• Freshly grated nutmeg
In a chilled pint glass, add the rum, brandy, and lime juice and top with the porter to mix. Top with freshly grated nutmeg. Enjoy!
- 2 oz rum
- Splash of bitters
- 12 oz. hard cider, chilled
In a chilled pint glass, add the rum and bitters and top with the hard cider to mix. Serve immediately and enjoy!
- 2 oz rum
- 1 egg
- 1 tablespoon molasses
- 12 oz. ale
- Freshly grated nutmeg
In a small bowl whisk together the rum, egg, and molasses. Pour into a tall heat-proof drinking vessel (like a glass beer mug) and set aside. To a small saucepan set over low heat, add the ale and gently bring to a low simmer. When the ale is heated through, gently pour over the rum-egg mixture in the glass, then pour the same mixture back into the saucepan. Continue pouring back and forth to create a frothy consistency, ending with a final pour back into the glass. Top with a bit of freshly grated nutmeg and drink.