This one’s basically a sparkling sling with a little pop of acidity from the cordial. The combination of cherries and baking spices reminds me of eating cherry cobbler (or pie!) outside toward the end of a long summer’s evening.

The Sangaree is one of the oldest in the tavern drinks canon and its existence long predates the foundation of the United States. Ours makes the most of summer’s bounty and mimics the presentation of the Sangaree’s more famous offspring — the Spanish punch Sangria.

The fix is one of the great pre-Civil-War templates but, for such a great drink, it doesn’t get nearly enough attention. Our version features a split base of genever and rye, both grain-based spirits and two of the megastars of early cocktail culture. Be sure to garnish with abandon.

The smash has evolved over its more than 150-year history. Our version splits the difference between its past as a small, shaken julep and its modern-day life as a muddled affair. I really love this presentation.

This recipe was adapted from Dr. Salmon's Family Dictionary or, Household Companion (1710 edition), which was a popular resource in eighteenth-century American cookery. This cordial was used in our Summer Drinks on the Erie Canal month (July 2021).

Ginger syrup can be used in a variety of cocktails from Sours to stirred drinks. We used this version, which is sweetened with honey, for our Summer Drinks on the Erie Canal Month (July 2021).

I developed this peach shrub around using up liqueur from a previous month in place of sugar. I love the way it turned out. It figured heavily in July 2021, when we explored the Erie Canal’s heyday.