Andrew, though, leaned more towards a modern rendition of a tavern drinks menu - a few key drinks from the 18th century, but a selection of more modern beverages, including possibly themed beverages like a "John Paul Jones." Andrew, if you're reading this, correct me if I'm wrong, ok?
Being a museum professional and a bit of a purist, I insisted that a town like Portsmouth would have been able to support a drink menu varied enough to appeal to a modern consumer. And so, to support my theory, I've done a bit of preliminary research. More could be done by scouring 18th and early 19 century newspaper and tavern records and I won't rule that out in the future. But for now, let's consider the beverages possibly available in the 18th or 19th century in a seaport town like P'mouth:
- whiskey: corn, wheat, rye & potato varieties
- beer: from local ales to imported London porters
- rum and such variations as rum punch, rum & cider, rum & molasses, and flip (beer, rum, and sugar, heated with a red hot poker)
- elderberry or currant wine
- fruit cordials
- Madeira wine