Josh Jones writes: “So, um … you look like you could use a drink. How about a Stomach Julep (Julepum Stomachicum). It’s a ‘saffron syrup made with sherry, spirit rectified with mint, and a nonalcoholic mint distillate’ among other ‘fascinating ingredients.’ Yes, this is a recipe from a 1753 pharmacology textbook, but in 1753, one’s bartender might just as well also be the local alchemist, pharmacist, and captive audience.”