Events

Join us for a talk and tasting of three Revolutionary-Era drinks! As schoolchildren, many of us learned an idealized version of life in colonial America—a history that rarely touches on alcohol. Yet ale, beer, wine, cider, and spirits were swilled in staggering quantities during our earliest days by everyone from tweens to the founding fathers. Colonial New England’s drinking culture drew on and extended the region’s abundance of produce, from apples, berries, wildflowers, and hops to molasses and spices. Author and drinks writer Corin Hirsch will explore the origins and composition of early American beverages during an interactive lecture and tasting of three proto-cocktails that resurrect lost flavors. Corin Hirsch is a Vermont-based food and drinks writer whose work has appeared in The Guardian, Wine Enthusiast, Eater, Serious Eats, and Yankee.com, as well as in or on various newspapers, radio stations, and podcasts. She spent many years (and ate millions of calories) as a newspaper dining critic, most recently at Newsday. Her book, Forgotten Drinks of Colonial New England: From Flips and Rattle-Skulls to Switchel and Spruce Beer, was published by The History Press, and she continues to research, write, and speak about early American foodways. She runs several culinary-focused websites and publishes a weekly newsletter, Northern Appetites. Pre-registration is required, as this event is likely to sell out. You must be 21 or over to attend this event.