"Posset A posset (also historically spelled poshote, poshotte) was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. In the 16th century the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert similar to syllabub. To make the drink, milk was heated to a boil, then mixed with wine or ale, which curdled it, and the mixture was usually spiced with nutmeg and cinnamon. It was considered a specific remedy for some minor illnesses, such as"
"musk or ambergris. In England, in 1723, there was a recipe for red hippocras containing milk and brandy. The drink was well liked during medieval and Elizabethan times. Moreover, doctors prescribed it to aid digestion. It was served at most banquets all over Europe. The drink was highly prized during the high and late Middle Ages. In France, it has been noted as the favorite drink of notorious baron Gilles de Rais, who reportedly drank several bottles every day and had his victims drink it prior to assault. Later, King Louis XIV of France was also known to enjoy it."
"likely first thought of as medicinal elixirs. Liquor consumption rose dramatically in Europe in and after the mid-14th century, when distilled liquors were commonly used as remedies for the Black Death. Around 1400, methods to distill spirits from wheat, barley, and rye beers, a cheaper option than grapes, were discovered. Thus began the ""national"" drinks of Europe: ""jenever"" (Belgium and the Netherlands), gin (England), ""Schnaps"" (Germany), ""grappa"" (Italy), ""borovička"" (Slovakia), ""horilka"" (Ukraine), ""akvavit""/""snaps"" (Scandinavia), ""vodka"" (Poland and Russia), ""ouzo"" (Greece), ""rakia"" (the Balkans), and ""poitín"" (Ireland). The actual names emerged only in the 16th century, but the drinks were well"
"probably with reference and tribute to Hippocrates. The drink became extremely popular and was regarded as having various medicinal or even aphrodisiac properties. In the 16th century, food was classified by four axes: cold or hot, dry or wet. People at that time believed in such “balance”, that is to say, to stew dry ingredients like root vegetables and to roast wet food like suckling pig can achieve balance. Wine was regarded to be cold and dry, and so to this warm stuffs like sugar, ginger and cinnamon were added into wine, creating ""hypocras"". Since the 16th century, the word"
"allowing them to maintain nourished for longer periods of time. The most important drink is vodka. The world's first written mention of the drink was in 1405 in ""Akta Grodzkie"", the court documents from the Palatinate of Sandomierz in Poland. At the time, the word vodka (wódka), referred to chemical compounds such as medicines and cosmetics' cleansers, while the popular beverage was called ""gorzałka"" (from the Old Polish ""gorzeć"" meaning ""to burn""), which is also the source of Ukrainian ""horilka"" (горілка). The word ""vodka"" written in Cyrillic appeared first in 1533, in relation to a medicinal drink brought from Poland"
"not include any meat, and would likely include ¼ gallon (1.1 L; 0.30 US gal) of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals. By the 15th century breakfast often included meat. By this time, noble men were seen to indulge in breakfast, making it more of a common practice, and by the early 16th century, recorded expenses for breakfast became customary. The 16th-century introduction of caffeinated beverages into the European diet was part of the consideration to allow breakfast. It was believed that coffee and tea aid the body in “evacuation"
"as the fragrant leaves of garlic vine may have been appropriated. Other flavorings available included mesquite, vanilla, achiote, epazote, hoja santa, popcorn flower, avocado leaf, and other indigenous plants. Many different alcoholic beverages were made from fermented maize, honey, pineapple, cactus fruit and other plants. The most common was ""octli"" which was made from maguey sap. It is today known as pulque, an Antillean term. It was drunk by all social classes, though some nobles made a point of not downing such a humble beverage. Drinking was tolerated, even for children at some occasions, but becoming intoxicated was not. The"
"During the later part of the nineteenth century it was common practice to name a product with the prefix ""Dr."" to make it sound healthful; ""E.g."", ""Dr. Davis's Liver Pills"", ""Dr. Bell's Never-Failing Wonder Mixture for Chills and Fevers"", ""Dr. Chandler's Hemlock Plaster"", and ""Dr. Able's Compound Honey of Tar and Lemon"". Carbonated drinks were considered healthful, so the Waco drink was given a name that sounded medicinal. Based on this tradition, Morrison labeled the drink ""Dr. Pepper"", taking the name from his previous employer in Virginia. However, the assertion that Morrison was employed by Pepper, and named the drink"
"pears were plentiful. Medieval drinks that have survived to this day include ""prunellé"" from wild plums (modern-day slivovitz), mulberry gin and blackberry wine. Many variants of mead have been found in medieval recipes, with or without alcoholic content. However, the honey-based drink became less common as a table beverage towards the end of the period and was eventually relegated to medicinal use. Mead has often been presented as the common drink of the Slavs. This is partially true since mead bore great symbolic value at important occasions. When agreeing on treaties and other important affairs of state, mead was often"
"century, sales were boosted by a cholera epidemic and a widely held belief that ginger offered protection against the disease. Other 19th-century claims marketed it as a medicinal tonic that aided digestion and served as an effective aphrodisiac. Today, it is still produced and is widely available through most licensed premises. A ginger essence name ""Yulade"" was produced by the Co-op and was widely used at festive times to make a non-alcoholic 'ginger wine' popular for children and teetotal households. Ginger wine Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins which"
"made; the syrup is also known as drinking vinegar. Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks. The early English version of the shrub arose from the medicinal cordials of the 15th century and the drink from Persia called sekanjabin. The drink gained popularity among smugglers in the 1680s trying to avoid paying import taxes for goods shipped from mainland Europe: To avoid detection, smugglers would sometimes sink barrels of spirits off-shore to be retrieved later; the addition of fruit flavours aided in masking the taste of alcohol fouled by sea water."
"the 19th century. In the 19th century, the ""Champagne cup"" was a popular cocktail, consisting of champagne, lemon juice, sugar, and ice. Gin was sometimes added, yielding a drink much like the French 75. The drink was first recorded as the 75 in ""Harry's ABC of Mixing Cocktails"", 1922 edition, by Harry MacElhone, and in the same year in Robert Vermeire's ""Cocktails: How to Mix Them,"" which credits the drink to MacElhone. However, the recipes differed from the current form – MacElhone's version consisted of Calvados, gin, grenadine, and absinthe, while Vermeire added lemon juice. The recipe took its now-classic"
"hangover symptoms abound. The ancient Romans, on the authority of Pliny the Elder, favored raw owl's eggs or fried canary, while the ""prairie oyster"" restorative, introduced at the 1878 Paris World Exposition, calls for raw egg yolk mixed with Worcestershire sauce, Tabasco sauce, salt and pepper. By 1938, the Ritz-Carlton Hotel provided a hangover remedy in the form of a mixture of Coca-Cola and milk (Coca-Cola itself having been invented, by some accounts, as a hangover remedy). Alcoholic writer Ernest Hemingway relied on tomato juice and beer. Other purported hangover cures include cocktails such as Bloody Mary or Black Velvet"
"and 16th centuries. It is from this origin that cordials are frequently referred to in French as ""Liqueurs d'ltalie"", it is also from this that we have liqueurs. From the Renaissance onwards, cordials were usually based on alcohol in which certain herbs, spices or other ingredients were allowed to steep. The first cordials arrived in England in the late 15th century and were called distilled cordial waters. These were strictly used as alcoholic medicines, prescribed in small doses to invigorate and revitalise the heart, body and spirit as well as cure diseases. By the 18th century cordials were being imbibed"
"raw egg yolk mixed with Worcestershire sauce, Tabasco sauce, salt and pepper. By 1938, the Ritz-Carlton Hotel provided a hangover remedy in the form of a mixture of Coca-Cola and milk (Coca-Cola itself having been invented, by some accounts, as a hangover remedy). Alcoholic writer Ernest Hemingway relied on tomato juice and beer. Other purported hangover cures include cocktails such as Bloody Mary or Black Velvet (consisting of equal parts champagne and stout). A 1957 survey by an American folklorist found widespread belief in the efficacy of heavy fried foods, tomato juice and sexual activity. The following foods and dishes"
"Encyclopædia Britannica 1911 describes it as ""a drink of warm gruel, mixed with spice and wine, formerly given to women in childbed"". The word ""caudle"" came into Middle English via the Old North French word ""caudel"", ultimately derived from Latin ""caldus"", ""warm"". The Encyclopædia Britannica 1911 states the word derived from Medieval Latin ""caldellum"", a diminutive of ""caldum"", a warm drink, from ""calidus"", hot. Caudle A caudle (or caudel) is a British thickened and sweetened alcoholic hot drink, somewhat like eggnog. It was popular in the Middle Ages for its supposed medicinal properties. The OED cites the use of the"
"Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking. In some areas of the United"
"tranquility"". Ramboozle Ramboozle is a popular British mid-seventeenth century alcoholic beverage, similar to rum. The drink, and its variation, ""rumfustian,"" were made by mixing eggs, ale, wine, sugar, and various spices, and then distilling. The names, both British slang, have been linked with the gypsy word ""rum,"" meaning ""strong"" or ""potent,"" as the drink had a high alcohol content. The historian and novelist Thomas Fleming mentions the rumfustian variant of ramboozle in his Revolutionary War novel ""Liberty Tavern,"" whose narrator, James Kemble, provides its recipe but notes, ""This drink has gone out of style in America. If it ever returns,"
"sweating, which some people thought had health benefits. Sarsaparilla apparently made its debut as a patent medicine, an easy-to-take form of sassafras, much as Coca-Cola was first marketed in 1885 as a remedy for hangovers, headaches and morphine addiction. Besides the effects of the ingredients, sodas were popular in the United States at the time, due to the belief that carbonated water had health benefits. Sarsaparilla (soft drink) Sarsaparilla is a soft drink, originally made from the ""Smilax ornata"" plant, but now sometimes made with artificial flavors. Sarsaparilla was popular in the United States in the 19th century. According to"
"called ""chiva"". It is a digestif, or alcoholic drink taken after meals. It was most in demand with miners from the mid-19th century to the mid-20th century. This drink was thought to calm nerves and promote the health of the miners. It was invented by Jacobita Galán Archundia, owner of a bar, who infused medicinal herbs into alcohol. The recipe varies with every family and establishment that makes it, and each is jealously guarded. It is typically prepared with the herbs prodigiosa and anise. However, despite its supposed curative properties, it is now mostly drunk by tourists to the town."
"to the selling of beer labeled ""strong beer"" that had actually been diluted with small beer. In medieval times, ale may have been safer to drink than most water (the germ theory of disease was unheard of, and the sterilizing properties of boiling unknown); however, there is no period evidence that people were aware of this nor that they chose to drink ale for this reason. The alcohol, hops, and some ingredients in gruit used to preserve some ales may have contributed to their lower load of pathogens, when compared to water. However, ale was largely safer due to the"
"Saloop Saloop was a hot drink which was popular in England in the 18th and 19th century. Initially, it was made from salep — a flour made from orchid roots which thickened the drink — which mostly originated in Smyrna. Later, the roots and leaves of the North American sassafras tree were the key ingredient. This plant thickened the drink and also had a stimulating quality. This refreshing beverage was sold in place of tea and coffee, which were much more expensive, and was served in a similar way with milk and sugar. It was used as a remedy for"
"their mulled beverages. During the Victorian era, Britons drank purl, ""a heady mixture of gin, warm beer, sugar, bitter herbs, and spices"". In the Colonial era in America, the drink was transformed into an ""ale-and-rum-based flip"" warmed with a hot poker. In Britain, the drink was originally popular among the aristocracy. ""Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health."" Those who could afford milk and eggs and costly spirits mixed the eggnog with brandy, Madeira wine or sherry to make a drink similar to modern alcoholic egg"
"Ale Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops. As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. Later, hops replaced gruit as the bittering agent. Ale was an important source of nutrition in the medieval world. It was one of three main sources of grains in the medieval diet,"
"the north, east and middle Europe. Both drinks came in many varieties, vintages and at varying qualities. Those northerners who could afford to do so drank imported wines, and wine remained an integral part of the Eucharist, even for the poor. Ale had been the most common form of beer in England through most of the Middle Ages, but was mostly replaced with hopped beer from the Low Countries in the 16th century. The art of distillation was perfected in Europe during the 15th century, and many of today's most common and familiar spirits were invented and perfected before the"
"Everyone drank ale—water was often too impure to drink. Fruits and vegetables were seldom eaten. Rich spices were used by the wealthy to offset the smells of old salted meat. Vegetables and fruits were not popular. The potato was not part of the diet. The rich enjoyed desserts such as pastries, tarts, cakes, and crystallized fruit, and syrup. Among the rich private hospitality was an important item in the budget. Entertaining a royal party for a few weeks could be ruinous to a nobleman. Inns existed for travellers but restaurants were not known. Both the rich and the poor had"
"the majority of ale for both domestic and commercial use in England before the Black Death, and some women continued brewing into the 17th century. Ale represented a key part of the medieval English diet as it was both the most affordable and clean beverage available. The precise amount of ale that was ingested daily is not known, but it appears to have been up to a gallon a day per person. Because ale went sour within days after being brewed, constant production was necessary to meet demand. Therefore ale was produced in huge quantities using a somewhat simplistic and"
"juice of the century plant (maguey in Spanish), were the most common drinks, and there were many different fermented alcoholic beverages made from honey, cacti and various fruits. The elite took pride in not drinking pulque, a drink of commoners, and preferred drinks made from cacao, among the most prestigious luxuries available. Favored by rulers, warriors and nobles, they were flavored with chili peppers, honey and a seemingly endless list of spices and herbs. The Aztec diet included a variety of fish and wild game: various fowl, pocket gophers, green iguanas, axolotls (a type of water salamander), a type of"
"Caudle A caudle (or caudel) is a British thickened and sweetened alcoholic hot drink, somewhat like eggnog. It was popular in the Middle Ages for its supposed medicinal properties. The OED cites the use of the word to 1297. The earliest surviving recipe, from 1300–1325, is simply a list of ingredients: wine, wheat starch, raisins, and sugar to ""abate the strength of the wine"". In a description of an initiation ceremony at Merton College, Oxford in 1647, caudle is described as a ""syrupy gruel with spices and wine or ale added"". Another recipe from the late 14th century has more"
"of the Americas meant that Europeans came into contact with tea, coffee and drinking chocolate. But it was not until the 17th century that all three products became popular as social beverages. The new drinks contained caffeine or theobromine, both mild stimulants that are not intoxicating in the same way as alcohol. Chocolate was the first drink to gain popularity, and was one of the preferred drinks of the Spanish nobility in the 16th and early 17th century. All three remained very expensive throughout the early modern period. As nations began to form in Europe, the foundations of cuisine had"
"had increased dramatically. Rum was often enjoyed in mixed drinks, including flip. This was a popular winter beverage made of rum and beer sweetened with sugar and warmed by plunging a red-hot fireplace poker into the serving mug. Alcohol was viewed positively while its abuse was condemned. Increase Mather (d. 1723) expressed the common view in a sermon against drunkenness: ""Drink is in itself a good creature of God, and to be received with thankfulness, but the abuse of drink is from Satan; the wine is from God, but the drunkard is from the Devil."" In the early 19th century,"
"Bloody Mary (cocktail) A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s; there are various theories as to the origin of the drink, as well as the origin of its name. It has many variants, most notably the Red Snapper, the"
"which the term ""Dutch courage"" is believed to have originated. According to some unconfirmed accounts Gin originated in Italy. By the mid-17th century, numerous small Dutch and Flemish distillers had popularized the re-distillation of malt spirit or malt wine with juniper, anise, caraway, coriander, etc., which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. Gin emerged in England in varying forms by the early 17th century, and at the time of the Restoration, enjoyed a brief resurgence. Gin became vastly more popular as an alternative to brandy, when"