Mulled Cider Punch

Hard cider, brandy, cinnamon, and cloves — a Colonial American communal punch tradition predating nearly every other American alcoholic tradition.

Mulled cider occupies a particular place in American drinking history because it predates nearly every other alcoholic tradition on the continent. English colonists arriving in the 17th century brought apple trees and cider-making knowledge with them, and in many parts of New England and the mid-Atlantic states, fermented cider was a more reliable source of safe drinking liquid than the local water supply for much of the colonial period. John Adams reputedly began each morning with a tankard of hard cider throughout his life. By the 18th century, American households were producing millions of barrels annually, and cider was the drink of ordinary rural life in a way that beer, wine, and spirits could not match in terms of sheer availability. Mulling — heating the cider with spices, citrus, and sweetener — transformed a workaday beverage into a ceremonial one, suited to the cold winters that defined life in much of colonial and early republican America. Cinnamon, cloves, and nutmeg were the classic additions, warming spices that arrived via the same trading networks that brought the colonies their brandy. Adding brandy itself to the spiced cider — a tradition well documented by the late 18th century — created a warming punch of genuine depth, elevating the farm beverage into something appropriate for a gathering around a fire. Served from large communal pots, mulled cider punch marked weddings, harvests, holiday visits, and any occasion that called for warmth shared in company.