Aside from it mentioning a country tavern where a few friendly neighbors get together to spit, smoke cigars, and read the news, it mentions their standard drinks of choice were “apple whiskey, cider, or cider royal.” Apple whiskey was apple brandy, right? My assumption is that it was an unaged version of apple brandy- brandies usually having the association of being imported from Europe. That’s not to say that American distillers weren’t making brandies in 1799, I’m just saying the “whiskey” terminology is telling. If they were in Philadelphia, chances are they didn’t have to go far to get unaged apple whiskey/brandy in September. Apple cider could either have been non-alcoholic or a brewed cider, but I suppose with it being a tavern, it was the latter. But the cider royal is a cool one that you just don’t see anymore. Shame, really- it sounds like a great drink and I’d love to try it!
Cider Royal was a blend of cider and a distilled spirit- Next to straight cider, cider royal was the most common cider-based beverage in early America. They could’ve been adding anything- French brandy, apple brandy, white rye whiskey…hard to say, but I assume it was the decision of the tavern serving it. To make it cider royal, they would add what was called “sweets” to the blend- essentially a twist on simple syrup. It was boiled water and sugar with an egg white added! Then they’d let it condition for several months to several years. It seems that this was a tavern specialty and was quite popular. I’m ready to try one but I’m not sure I’m willing to wait several years when there’s egg involved…Then again, I doubted milk punch and I absolutely love that, so…I’m game.
(The featured image- the ad for “APPLES” was published in 1813)
