What Was on the First Thanksgiving Drink Menu?

Thanksgiving has become synonymous with feasting and celebration, but when we think about the first Thanksgiving in 1621, our modern tables look vastly different from what the Wampanoag tribe and Pilgrims likely shared. While much of the focus is on the food—wild turkey, venison, and corn—the question of what beverages were served offers a fascinating glimpse into the traditions, resources, and ingenuity of the time.

Let’s delve into what might have been on the drink menu at that historic feast, from the fermented beverages of the Wampanoag tribe to what the Pilgrims may have brought from across the Atlantic.

The Wampanoag and Their Fermented Drinks

The Wampanoag tribe, indigenous to the region that is now Massachusetts, lived in harmony with the land, utilizing its resources for food, medicine, and drink. While water was the primary beverage, historical evidence suggests that the Wampanoag may have enjoyed fermented drinks made from the natural bounty around them.

1. Corn-Based Fermented Beverages

Corn, a staple crop of the Wampanoag, could have been used to make a rudimentary fermented drink. While there is no direct documentation of maize beer in the Wampanoag tradition, many Native American tribes were known to create corn-based beverages. This drink would have been low in alcohol and produced through natural fermentation, providing a slight fizz and earthy flavor.

2. Fermented Fruit Drinks

The Wampanoag had access to wild fruits such as grapes, cranberries, and blueberries. Fermenting these fruits would have resulted in simple wines or ciders. The naturally occurring yeast on fruit skins can initiate fermentation when mashed and left to sit, creating a mildly alcoholic beverage.

3. Maple Sap

Though more commonly consumed fresh or boiled into syrup, maple sap can ferment into a sweet, mildly alcoholic drink when left to its own devices. The Wampanoag, with their deep knowledge of the land, may have experimented with this process.

The Pilgrims and Their Imported Beverages

The Pilgrims, having crossed the Atlantic on the Mayflower, brought limited provisions, including beverages. Alcohol was considered safer than water during long sea voyages, as it was less likely to carry diseases. Their choices were influenced by European traditions and their need for practicality.

1. Beer

Beer was a staple of the Pilgrim diet, and barrels of it were likely on the Mayflower. Made from barley and hops, beer was a reliable and safe drink. However, by the time of the first Thanksgiving, the Pilgrims’ supplies may have been running low, making it a scarce commodity.

2. Hard Cider

Apples were not native to North America but had been introduced by early European settlers. Hard cider was a popular drink in England, and it’s possible the Pilgrims brought some with them or used imported apple varieties to produce cider once settled.

3. Mead

Mead, a fermented honey drink, was known in Europe for centuries. While it’s unlikely that honey production had reached full scale by 1621 in Plymouth, any remaining honey reserves could have been used to create this simple and sweet alcoholic beverage.

Water: The Likely Staple

Amid the speculation about alcoholic drinks, it’s worth noting that water was probably the primary beverage at the first Thanksgiving. The Wampanoag had access to fresh, clean sources of water, and while the Pilgrims often distrusted water due to contamination in Europe, they may have relied on local springs or streams.

Reimagining the First Thanksgiving Cocktails

If we were to recreate the spirit of the first Thanksgiving in a cocktail, it would draw inspiration from the ingredients and methods available to both the Wampanoag and Pilgrims:

• Corn and Cranberry Fizz: A modern nod to the Wampanoag’s use of maize and cranberries, this drink combines corn whiskey, cranberry juice, and soda water for a refreshing take.

• Honey-Maple Mead: A sweet blend of mead infused with maple syrup to reflect the shared knowledge of local resources.

• Apple-Spiced Ale: A beer cocktail with spiced apple cider, inspired by the Pilgrims’ European traditions and New World adaptations.

Thanksgiving Drinks Today

While the first Thanksgiving drink menu was likely simple and resourceful, it laid the foundation for the diverse and creative beverages we enjoy today. From ciders to cocktails, the history of Thanksgiving drinks reminds us of the ingenuity and adaptability of those who came before us.

This holiday season, raise a glass to the history and legacy of Thanksgiving’s first celebrants. And if you’re looking to up your drink game, join one of our Art of the Cocktail classes to craft your own festive creations inspired by history.