While interesting food is now commonplace, new and interesting drinks have been rare -- until now. This fascinating classic book introduces the delights of drinks that were in vogue before the invention of mass market beverages. There are separate chapters for Cordials, Liqueurs and Syrups, Bitter Drinks, Wine Cups and Punch, and recipes for historic drinks like the Negus of Charles Dickens, Sir Walter Raleigh's Ale Posset and Sir Walter Scott's Wassail Bowl. There are recipes for novel ways of making coffee and coffee liqueurs, sections on brewing and a chapter on wine cups, which transform the experience of wine drinking. In all, more than 250 recipes.