EARLY 1800s, UNITED STATES OF AMERICA

Lustau Manzanilla & Amontillado Sherry, cinnamon syrup, fresh orange, mint, berries in season

LATE 1700s, STATE OF SCHUYLKILL, PENNSYLVANIA

Lustau Solera Reserva Brandy de Jerez, Hamilton Pot Still Rum, Wild Turkey 101 Bourbon, Arton Crème de Peche, lemon, Demerara sryup, clove, nutmeg

1784, UNKNOWN

Pierre Ferrand 1840 Cognac, Hamilton Pot Still Rum, mint, Demerara syrup, berries in season

LATE 1600s, SCOTLAND

Appleton Estate Reserve Blend, Pierre Ferrand 1840 Cognac, Caravedo Mosto Verde Pisco, Evan Williams Bonded Bourbon, Batavia Arrack, Kubler Absinthe, Peychaud’s bitters, whole milk whey, pineapple, lemon, chai tea, winter spices

LATE 1860s, SAN FRANCISCO

Hayman’s Old Tom Gin, RR Sweet Vermouth, Luxardo Maraschino liqueur, Boker’s bitters

LATE 1860s, NEW YORK

George Dickel Rye Whiskey, RR Sweet Vermouth, Angostura bitters, salt tincture

MID 1800s, NEW ORLEANS

George Dickel Rye Whiskey, Pierre Ferrand 1840 Cognac, Demerara syrup, Peychaud’s bitters, Kubler & St. George Absinthe, lemon oils

1849, SAN FRANCISCO

Your choice of spirit...
Scotch: Aberlour A’bunadh / Rye: Willet 4-yr / Bourbon: Old Grandad 114 / Brandy: Copper & Kings Butchertown / Rum: Plantation O.F.T.D. / Gin: Plymouth Navy Strength / Tequila: Tapatio 110 Blanco / Mezcal: Vago Elote

...lit aflame with ginger snap syrup, hot water, Abbott's Bitters, citric acid, lemon peel, and grated nutmeg.