What was it Like to Drink in a Tavern in the 1700s?? – With Fraunces Tavern Museum

It’s the 50th anniversary of the renovation of the historic Long Room at the Fraunces Tavern Museum and we’re celebrating by making some colonial cocktails.

I’m visiting the Museum to learn what it would have been like to have a couple pints in NYC in the 1700s. We’re talking oysters as big as your forearm, a muchhh smaller island of Manhattan, and rum made by your neighbor down the street!

In 1971 the room was renovated to be what is considered to be an authentic representation of the room George Washington would have seen when he delivered his Farewell Address in 1783.

But it wasn’t just Washington that partied in this room, many of the founding fathers had a drink (or a few!) at Fraunces Tavern.

Check out everything the Museum is doing to celebrate the anniversary of the renovation of the Long Room.

How to Make Fish House Punch

This is an authentic colonial cocktail recipe that was definitely enjoyed in NYC in the 1700s. It was also served as part of the 1971 celebration of the unveiling of the reinterpreted Long Room at the Museum.

Check out how to make your own historic cocktail at home!

Fish House Punch Recipe

• 1 Part Lemon Juice
• 1 Part Water
• 3/4 Part Sugar
• 1 Part Light (unaged) Rum
• 1 Part Dark Rum
• 1 Part Brandy
• 1/2 Part Apple Brandy
• 2 Peaches, sliced (fresh or frozen)
• Ice for serving

Steps to Make Fish House Punch

1. In a large vessel or pitcher, stir together lemon juice, water, and sugar until sugar has fully dissolved.
2. Pour in light rum, dark rum, brandy, and apple brandy. Stir to combine.
3. Add in peaches and chill until ready to serve.
4. Pour over ice to serve in order to avoid diluting your punch!