A Rob Roy is just a Manhattan with scotch instead of rye. I went to a Burns Supper a few years back that was serving them as aperitifs.
Lemon extract (i.e. from the peel, so no citric acid) plus “acid phosphate”, an acidic mix of salts of phosphoric acid.
I have a bottle of the stuff linked above but have yet to make anything I’ve really enjoyed.
Well, it’s one thing to ferment honey or argue whether bread was invented before beer. The former leads down a slippery slope of making your own chainmail and deciding there is nothing really off-putting to attending “Renaissance Fayres” or the bizarre modern equivalent, “Medieval Times”. The latter just allows you to appreciate recent advances in zymurgy.
Really? I’ve seen it on TV sitcoms, and, I, not a big drinker, have certainly heard of it. I thought it was pretty widely known.
I love gimlets! It’s my favorite mixed drink. Gin, only, please.
From “The Bark-Covered House” by William Nowlin, a drink of the pioneers made from fermented honey: Metheglin.
Although it may be known by other names. Several sources state that it is a spiced mead (honey wine).
We called the mixed pop creation “Swamp Water,” not least because it looks pretty muddy. This would be late '60s-early '70s in Vancouver, BC
Those sources are correct. There is also pyment (grapes), braggot (beer), cyser (apples), etc. All are forms of mead.
I didn’t mean that it was obscure, just that I haven’t actually seen anyone ever drink one. Not at a party, not while hanging out at anyone’s house, not at a bar, etc… Just seen commentary on TV, and heard comments from old-timers about them.
Whatever they’re called, I think they’re an emergent property of giving little kids a cup full of ice and an array of soda nozzles. First time my kids got to get their own sodas, they got some sort of ungodly mixture of everything available, and they still do.
Sonic has lots of drink flavoring mix-ins.
One of my profs at university used to line up with hoi polloi in the student pub to create his own concoction
Ah. That’s different. I misunderstood. I’ve never seen anyone order one either IRL.
Fentimans is widely available in the UK; I’ve seen all of the above flavours in the last few weeks, plus others.
Flavoured gins and vodkas are also very common over here, not something anyone would think of as even old fashioned, forget ‘archaic’…
Yeah, they must be thinking of Big Red. I tried Moxie for the first time last year — I really enjoyed it. It basically tasted like a slightly more bitter root beer. Definitely heavy on the wintergreen. I was expecting it to be far more bitter and was disappointed that it wasn’t but I still really liked it.
At summer camp and similar activities we often given Bug Juice to drink. It would come in one of those large metal insulated coolers that looked sort of like a coffee urn. The drink was just watered down Kool-Aid when I was a child in the Dark Ages but apparently there’s now a commercial product using that name
McDonald’s would provide coolers of watery orange drink for things like Field
Day when I was young.
If one had one’s birthday party at a McDonald’s, back in the day, they’d provide that same cooler of orange drink, along with the hamburgers and fries.
Regarding phosphate sodas; Ella’s Deli, a Madison landmark for decades, had them too. Sadly they closed.
I ate at Ella’s many times. Weird I don’t remember phosphates there.
Their menu is still online on their old website, it lists them. Page 3 under beverages.
http://ellasdeli.com/pdfs/DeliMenu.pdf
They also had egg cremes, listed on their dessert menu.
I had egg cremes from the Loose Juice once or twice.