Alcohol Drinks

Bar Recreates One Of George Washington’s Favorite Drinks By Sticking A Red Hot Poker Into Beer

Photo: Cian Lahart

Everyone has a drink they like to unwind with at the end of a long day, even a Founding Father. In case you ever wanted to experience what a prolific figure like George Washington would order at a bar, one of his beverages of choice is now being recreated in the 21st century.

Porterhouse Brew Co. is offering the historical drink known as a Hot Ale Flip for a month at the New York Bar, located in the Financial District.

Made with molasses, egg whites, rum, and ale, the drink is completed by sticking a red hot fireplace poker straight into the concoction to warm it up. Though, as health precautions changed over the past few hundred years, the fireplace poker has since been replaced with an ale warmer loggerhead.

Originally served at the iconic Fraunces Tavern, sister restaurant to Porterhouse Brew Co., Hot Ale Flips were believed to be one of George Washington’s favorite orders back when he visited the Tavern and a was also a popular sailor’s drink that was served during the Colonial era.

Not sure how I feel about warm ale quite yet, but my curiosity is piqued.

The Hot Ale Flips will be available now through March 19 for anyone hoping to experience a taste of history to enjoy.


Apparently the Father of Our Country Made Really Crappy Whiskey


There were many things my history teachers told me George Washington was good at. Like having wooden teeth for example and posing for legal tender. But according to the folks over at Death and Taxes, one thing our first founding father wasn’t good at was booze. Or, more specifically, making booze.

Starting today, the first president’s estate at Mount Vernon will be releasing 1,100 bottles of the president’s original recipe un-aged rye whiskey for $95 each, despite reports that the concoction actually tasted “very bad.”

According to an essay published in American History in 2010 and partially summarized in Death and Taxes, the whiskey has been said to have a “pretty sharp taste” – though that didn’t stop at least 15,000 gallons of the stuff from being pushed through the distillery’s doors back in the good ol’ days of colonial America.

Today, the estate prides itself on maintaining the same grain recipe and fermentation process as those once used by folks who drank day-in and day-out, in sickness and in health, for nearly every reason imaginable.

Well you know what they say, if you can’t beat ’em . . .

H/T + PicThx Neatorama, Death and Taxes