|Full Recipe Name|
|Originally from Apicius, Cookery And Dining in Imperial Rome by Vehiing. Copied from “A Sip Through Time”|
|Hugh Of Ruantallan|
[ ] added by translator
The Composition of [this] excellent spiced wine [is as follows] . Into a copper bowl put 6 sextarii of honey and 2 sextarii of wine; heat on a slow fire, constantly stirring the mixture with a whip. At the boiling point add a dash of cold wine, retire from stove and skim. Repeat this twice or three times, let it rest till the next day, and skim again. Then add 4 oz of crushed pepper, 3 Scruples of mastich, a drachm each of [nard or laurel] leaves and saffron, 5 drachms of roasted date stones crushed and previously soaked in wine to soften them. When this is properly done add 18 sextarii of light wine. To clarify it perfectly, add [crushed] charcoal twice or as often as necessary which will draw [the residue] together [and carefully strain or filter through the charcoal]
|The book||Translation to modern measurement||Reduced for test run||Adjusted for final|
|6 Sextarii Honey||3.24 liters||225 ml||225mL|
|4 Ounces Crushed Pepper||109.6 grams||7.56 g||5 g|
|3 scruples Mastic||3.87 grams||0.26 g||0.5 g|
|20+ Sextarii Wine||10.8 Liters||750 ml||750 ml|
|1 dram Saffron||3.88 grams||0.26 g||0.25 g|
|5 Drams Roasted Date stones||19.44 grams||1.35 g||2 Date stones|
|1 Dram Spikenard or Bay laurel Leaves||3.88 grams||0.26g||1 Bay Leaf|
|Crushed Charcoal||No mesurement||about 1 cup||about 1 cup
Process and Notes
I looked up some of the ingredients because I didn’t recognise them and was able to find Mastic (Arabic gum) and Date Stones (date pits). I also looked up the most popular peppers in Rome for this time and found that Long pepper was the favored. However, I could not find any so I used Black pepper, less popular but still used during this time period.
I made charcoal on my BBQ in a metal smoker box while cooking a chicken. Made from maple wood. Crushed it and used this for the filter with some unbleached cotton.
I bought the cheapest non-descript Italian wine I could find.
• I don’t own a copper pot, I used steel.
• Because of the filtering process of modern honey, skimming is not needed in the first step. But I did still simmer and let rest 3 times.
• I took “When this is properly done” to mean there was more to it than just putting ingredients in wine so I heated the drink and let it steep for a short time to give the flavors a chance to be drawn into the wine
• Date stones are as hard as rocks and need tools to brake unless well toasted.
• 7.5 Grams of Black pepper is a lot and will overpower the drink. I will drop this to 5 Grams
• I could not taste the mastic and will increase it to 0.5 grams
I made this drink and served it warm at the camping event using the finale set of measurement.