My former home of Virginia is known for its archaic, overly strict alcohol laws, but there is some good news from the Old Dominion: Beer cocktails are finally legal. Well, some of them anyway:
Virginia law allows restaurants to mix spirits with beer or wine “pursuant to a patron’s” order, meaning that individual cocktails prepared for a customer are perfectly legal. Storing drinks that mix spirits with wine or beer remains illegal, however, unless that mixture can be passed off as sangria (defined vaguely by the mixologists in the state legislature as containing “brandy, triple sec, or other similar spirits”).
Most of the drinks I write about would therefore be legal in Virginia, but there’s a long tradition of batched beer punches that the state’s bars are still forbidden from serving. Ale Punch, a recipe from the great nineteenth century American bartender Jerry Thomas, or Blow My Skull, the favorite of an eccentric Tasmanian governor known for drinking his subordinates under the table, would both fall afoul of the rules. So too would “Beer Nog,” a contemporary take on egg nog that adds porter to the usual mix of brandy, eggs, and cream. And if any Virginians want to go wassailing in the winter, they’ll have to settle for low-proof versions of the beverage that do not fortify the warm ale with stronger spirits.
That’s good news for my book Cocktails on Tap. Read the rest of my article at Reason for a look at more of the country’s liquor laws, and also check out fellow Portland writer Niki Ganong’s new book The Field Guide to Drinking in America, which breaks them down state by state.