Eighteenth Century monks’ favourite tipple

Two Eighteenth Century drinks recipes, discovered by researchers from Durham University's Department of Theology and Religion , have revealed that a brandy-based cocktail was a favourite drink amongst a community of English Catholic monks exiled in France. The recipes were discovered by Dr James Kelly , Research Fellow in Early Modern British and Irish Catholicism, during research work for the Monks in Motion project. Insight into tastes and times The two recipes describe how to make a punch and a similar drink known as 'shrub'. Both are flavoured with a choice of orange or lemon peel, sugar, water and up to ten pints of brandy or rum. Along with the large volume of alcohol, the recipes also call for several days of steeping and mixing. The recipes give an insight into when this drink would have been enjoyed. Dr Kelly explains: "The quantity of punch made, and the time taken to steep the drink, suggests that this was something to be enjoyed on special occasions by the whole monastic community - not a quick drink for cocktail hour!" Not only does the recipe give a fascinating insight into tastes of the time, but Dr Kelly highlights that it also illustrates how, even during exile, monks were keeping pace with trends from home.