The amount of alcohol that the average colonial citizen could drink each day was illustrated in a description in William Black's diary. This is what Black was served on a trip to Philadelphia in 1744:
". . . cider and punch for lunch; rum and brandy for dinner; punch, Madeira, port and sherry at dinner, punch and liqueurs, with the ladies; and wine, spirit and punch till bedtime; all in punch bowls big enough for a goose to swim in." Here we'll explore three classics made modern.
What: Join us in the making and drinking of three cocktails
When: Saturday November 20th, 1PM
Where: The Violet Hour, 1520 N Damen
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