Savory beef-based beverage that is distinct from beef stock or beef bouillon

Caramel-scented, lightly spiced mead made with burnt honey

A simple whiskey cocktail for people who like whiskey as it tastes like slightly sweetened whiskey

Surprisingly good WWII-era lemonade made from powdered lemon juice

Super rich and delicious dark hot chocolate with cinnamon and cardamom

Hot and flat Dr Pepper that was popular in the 1960s. Not bad if you like Dr Pepper

Wine spiced with galingale and licorice that gets its color from steeped violets

Surprisingly very good and not vinegary at all, this is more like a really gingery apple pie. Delicious on its own or with rum

Though nothing like coffee except that it’s ground and brewed, this blend is actually quite nice, tasting mostly of the sweet potato with a little nuttiness from the rye

A refreshing vinegar-based syrup that is wonderful in both alcoholic and non-alcoholic drinks.

The original Mai Tai created by Victor Bergeron, the proprietor of Trader Vic’s.

Nutty with a hint of sweetness, this unfiltered beer is a peek 4,000 years into the past

One of many, many versions of wassail, this is deliciously spiced with the less delicious texture of half beer, half applesauce

No coffee was made in the making of this drink. Creamy (but cream-less), port-forward, with the aroma of nutmeg, this cocktail looks like coffee, but that’s as close as it gets to the real thing

An absinthe cocktail in the French style made with a sugar cube and absinthe spoon. Mild, sweet, and light with the main flavor of anise

Wonderfully complex sweet wine with overtones of apple and lemon and a floral note from the orange flower water. The leftover fruit is a great bonus snack

Reminiscent of a Manhattan, there’s a bit of whiskey burn that’s softened by the sweetness of the vermouth and sloe gin

A coffee maker-less way to make coffee from the 18th century

A delightfully pink sweet and sour sloe gin cocktail with notes of citrus and dark fruit with a beautiful foam on top

A wonderful, Christmassy version of mulled wine, elevated by the whole roasted citrus