Back in colonial days, folks used to mix some mighty peculiar drinks. Here are a few favorites from the 17th and 18th centuries.

SACK POSSET: Made by mixing clots of curdled milk into ale or wine
EGG POP (or Egg Hot): Eggs, brandy, sugar, and ale
ALEBERRY: Ale boiled with sugar, spices, and sops of old bread
METHEGLIN: Spiced or medicated mead (fermented honey and water)
MIMBO: Rum mixed with water and sugar
FLIP: Mix strong beer with molasses and rum, then take a red hot poker from the fire and thrust it into the mixture to give the flip its characteristic bitter, burnt flavor
BELLOWSTOP: A variation of the flip made with eggs
LORD MAY’S FLIP: Like a regular flip, except you add a two-day-old mixture of sugar, eggs and cream to the beer and rum (leave out the molasses) and then heat it with the hot poker
CALIBOGUS: A straight mix of rum and beer
BLACK SAP: Cold rum and molasses, shipped in barrels and sold at general stores throughout the colonies
EBULUM: A cider-based punch flavored with juniper and elderberries
SWITCHEL: Molasses and water seasoned with sugar, vinegar, and ginger
COCK ALE: A mixture of chicken soup and beer
MUMM: A flat ale brewed from oats and wheat malt
WHISTLEBELLY VENGEANCE: A specialty of Salem, Mass., taverns. Old sour beer, boiled with molasses and rye bread and served hot
MARTHA WASHINGTON’S RUM PUNCH: (Taken from her journals) 3 oz. white rum, 3 oz. dark rum, 3 oz. orange curaçao, 4 oz. simple syrup, 4 oz. lemon juice, 4 oz. fresh orange juice, 3 lemons (quartered), 1 orange (quartered), 1/2 tsp. ground nutmeg, 3 cinnamon sticks (broken), 6 cloves, and 12 oz. boiling water (Yum!)