-Issued April 10, 1866
Improved Beverage
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Inventor Kenyon of Sempronius, New York brings us this potent potable. A concoction he has dubbed "Birch Nectar."
Birch Nectar is a straightforward mix of Birch extract, Oil of Wintergreen and Whiskey. Kenyon tells us that this combination provides a "healthy and palatable beverage." A fact he is clearly very proud of since he mentions it twice. Nevertheless, he doesn't actually tell us any proportions so we are left to our own devices to figure this one out. I don't think this patent would hold up under today's standards for written description and best mode, but it's an interesting starting off point.
The entire patent and some cocktail thoughts after the jump
Wintergreen, of course, is a very distinct flavor. Anyone who has had a Wint-O-Green Lifesaver knows that flavor. The birch extract will have a similar wintergreen essence but should add a root/herbal quality to the mix.
Given the time period and the location, Kenyon was likely working with rye whiskey. Even though wintergreen and Creme de Menthe don't have the same flavors, my initial thought for this patent is a Rye Stinger. I'd want to add a few dashes of an aromatic bitter (perhaps Fee Brothers' which I find particularly strong on the cinnamon) to round out the herbalness.
A mixology lab experiment is definitely in order.
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