It seems fitting that Philadelphia is home to one of the country’s oldest bars _and_ one of the country’s oldest cocktails. The bar in question is City Tavern in Old City, where chefs prepare an 18th-century menu of braised rabbit and rack of lamb. If that sounds appetizing, you probably won’t need much convincing to order a Colonial Raspberry Shrub from the bar. A blend of rum, fresh raspberries, cider vinegar, and sugar, this cocktail must steep for a whole day before it’s ready to drink. But the best things in life require time and patience, and this one is no different. According to City Tavern, the drink first appeared in Martha Washington’s _Booke of Cookery_ all the way back in 1753.