9 Vintage Winter Beverages to Craft This Holiday Season

Whether you're hosting a festive gathering with loved ones or enjoying a quiet evening by the fireplace, historical recipes offer a variety of winter drinks to match the mood. This year, consider preparing a classic cocktail or mocktail from the past. Here’s a collection of nostalgic, festive beverages perfect for holiday celebrations and welcoming the new year.

Hot Brandy Punch

Punch has always been a staple at parties, and this warm rendition from Albert Barnes' 1884 book The Complete Bartender is ideal for winter. For each serving, combine a wine glass of cognac brandy, half a wine glass of Jamaica rum, two tablespoons of white sugar, and half a sliced lemon. Transfer the mixture to a large bar glass, top it off with boiling water, and finish with a sprinkle of nutmeg.

Eggnog

This creamy, indulgent holiday classic remains a perennial favorite. Eggnog has been a festive staple since the 18th century, with tales of George Washington crafting his own extra-potent version. For a crowd-pleasing recipe, Tom Bullock’s 1917 guide The Ideal Bartender provides instructions for a three-gallon batch. Begin by whisking 20 egg yolks until smooth, then mix in 2.5 pounds of superfine sugar. Add 1.5 pints of Jamaica rum and two quarts of aged brandy. Gradually stir in milk to taste, ensuring the mixture doesn’t curdle, and gently fold in the stiffly beaten egg whites. Serve this impressive concoction with a ladle.

Mulled Cider

A beloved winter beverage, mulled cider is reminiscent of the traditional English wassail, a roasted apple drink. It serves as a delightful non-alcoholic option for chilly days. A century-old recipe recommends sweetening a quart of fresh cider with four tablespoons of granulated sugar in a saucepan, then adding a cinnamon stick and a tablespoon of whole cloves secured in a cheesecloth bag. Boil the mixture and serve it in heat-resistant glasses.

Apple Toddy

Perfect for frosty evenings, the toddy traces its roots to British-occupied India, despite its association with cold weather. Derived from the Hindi word tari (meaning “palm sap”), this warm drink typically includes alcohol, hot water, sugar, and spices. Martha McCulloch-Williams’ 1913 cookbook Dishes & Beverages of the Old South features an apple toddy recipe. It involves baking six large, cored, unpeeled apples until tender, then mixing them with ginger, mace, cloves, and six sugar lumps per apple in a bowl. Add a quart of boiling water, let it steep for 15 minutes, then stir in a quart of smooth whiskey. Allow it to sit for another 10 minutes before serving in large goblets with an apple or half at the bottom. A sprinkle of nutmeg adds a finishing touch.

Mulled Wine

This timeless Christmas drink has origins dating back to the 2nd century CE and can be made with any red wine available. In the 1910 second edition of the Barkeeper’s Manual, Raymond E. Sullivan recommends using claret wine, a term for Bordeaux’s deep red blends. For each glass, mix a teaspoon of sugar, juice from half a lemon, a few cloves, and ground cinnamon in a saucepan. Heat until boiling, then strain into a glass for serving.

Hot Lemon Flip

For those avoiding alcohol, the 1896 book Drinks Of All Kinds For All Seasons by Frederick and Seymour Davies offers a refreshing mocktail. Whisk an egg with a tablespoon of powdered sugar in a tumbler, then top with hot water and a dash of lemon essence for a zesty, alcohol-free treat.

Hot Spiced Rum

For a cozy and indulgent drink, try this recipe from C. F. Lawlor’s 1895 book The Mixicologist. Mix a scant teaspoon of powdered sugar, a teaspoon each of whole cloves and allspice, a wine glass of Jamaican rum, and a small piece of sweet butter (about half the size of a chestnut) in a pre-warmed bar glass. Dissolve the sugar in a bit of boiling water first, then add the remaining ingredients and fill the glass two-thirds full with more boiling water.

Bishop à La Prusse

Bullock’s The Ideal Bartender features this luxurious recipe. Begin by roasting six large oranges until lightly browned. Sprinkle half a pound of granulated sugar over the oranges, then pour a pint of port or claret wine over them. Cover and let the mixture sit for 24 hours to meld the flavors. Before serving, place the dish in boiling water and extract the juice using a potato masher or spoon. Strain the liquid, mix with another pint of heated wine or port, and serve warm in wine glasses.

Grandmother’s Cherry Bounce

Start planning next year’s holiday menu early, especially for this drink from Dishes & Beverages of the Old South, which requires two whiskey barrels and time to mature. Fill one clean barrel with ripe Morello cherries, wild black cherries, and 20 pounds of sugar. Add mace, whole cloves, allspice, ginger, and nutmeg for a wintery flavor. Cover the fruit with a layer of quality corn whiskey, preferably aged and mild. Secure the barrel with a cotton cloth and let it sit in a warm, dry spot for six months. Transfer the mixture to a second barrel for another six months of fermentation before bottling.