• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more

  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Colonial Flip

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Colonial tankard

Flip was a concoction of strong ale with a bit of sweetener and sometimes a dose of dried pumpkin. The drink was mixed in a large mug, into which was thrust a red-hot loggerhead or poker, causing it to bubble and froth, or “flip,” then finished with a healthy dose of New England rum.

Ingredients

  • 20 ounces barley wine or other strong, malty beer
  • 1 Tb brown sugar or molasses
  • 2 ounces dark rum
  • A poker or other iron rod heated in the coals of a wood fire
  • Optional: a sprinkle of dried pumpkin or grated nutmeg

Directions

In large earthenware mugs, combine the brown sugar or molasses with the beer. The mugs should only be filled two-thirds of the way or they will overflow.

Carefully remove the poker from the fire and immerse it in the mug. Reheat and repeat. Finish with rum and the optional spices.

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