This is entirely speculative, and I'm wondering who will offer to research this. With our Lupercalia party coming up in Feb, I'd like to offer up something in addition to posca, wine and Mountain Dew. Has anyone ever heard of the equivalent of a Roman mixed drink? Or has anyone even made one up?<br>
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Current Italian favorites would be good for starters, but good recipes from Catalonia, UK, Germany, Hungary or any former Roman province would also be welcome. <p>Richard Campbell, Legio XX<br>
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</p><i>Edited by: <A HREF=http://pub45.ezboard.com/bromanarmytalk.showUserPublicProfile?gid=richsc@romanarmytalk>RichSC</A> at: 12/27/02 4:02:09 am<br></i>
What about Wassail?<br>
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I know it isn't Roman at all, but weren't the Romans fond of hot mulled wine? I'd think Wassail might be a nice replacement, even if it is about 1000 years off. I've got an interesting and authentic recipe that uses mead among other things if you are interested. <p>-Christy
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and I do have a bottle of mead handy! That would be most welcome. Feel free to mix it on site. <p>Richard Campbell, Legio XX<br>
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</p><i>Edited by: <A HREF=http://pub45.ezboard.com/bromanarmytalk.showUserPublicProfile?gid=richsc@romanarmytalk>RichSC</A> at: 12/27/02 4:36:21 pm<br></i>
okie dokie! The recipe follows: (I was wrong about the mead by the way, I think I got it mixed up with a later version I also have. This one has ale... hopefully not a problem.)<br>
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Old English Wassail Bowl<br>
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1 quart ale<br>
1 tablespoon nutmeg<br>
1 tablespoon ginger<br>
1 tablespoon cinnamon<br>
1 pint sherry wine<br>
juice and peel of 1 lemon<br>
2 baked appled, corred<br>
2 slices toasted bread<br>
1/4 teaspoon honey<br>
sugar<br>
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Heat ale to boil; add nutmeg, ginger, cinnamon, and wine and boil vigorously 3 minutes. Stir in lemon juice. Pour mixture into a bowl. Slice lemon peel into long thin spirals. Add to ale mixture. Remove skin of 1 baked apple; mash apple pulp and add to bowl, stirring until blended. Float remaining apple, whole, in mixture. Spread toasted bread with honey. Sweeten wassail to taste with sugar. Add bread to liquid and let float. Serve hot. Makes 12 servings.<br>
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Ok... so the part with the bread is a bit odd... well the recipe is overall pretty odd... but hey, ought to make for some interesting conversation. If you'd prefer something a bit more standard, I have a colonial recipe, a 19th century recipe, and a New England variation as well that forgo the toasted bread. E EM <p>-Christy
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</p><i>Edited by: <A HREF=http://pub45.ezboard.com/bromanarmytalk.showUserPublicProfile?gid=satsobek>satsobek</A> at: 12/27/02 4:50:10 pm<br></i>
Hmmm, I'm not sure I'd like a drink that boils some of the alcohol off. We pay good money for our alcohol buzz here. Don't want to lose a drop.<br>
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Wendy <p></p><i></i>
suit yourself! E EM I suppose if it isn't potent enough for you, you could always spike it a bit after it was finished. Make it up! Since the recipe comes from a time when people routinely stirred food with their hands and measured ingredients out by guesswork, I'm sure you'd hardly be messing it up. <p>-Christy
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</p><i>Edited by: <A HREF=http://pub45.ezboard.com/bromanarmytalk.showUserPublicProfile?gid=satsobek>satsobek</A> at: 12/28/02 9:20:21 pm<br></i>
I think somewhere there was a thread about whether the Romans could distill anything: I think it was in the painting of shields thread. They did know how to heat up wine, and they did know steam power from the Greeks. <p>Richard Campbell, Legio XX<br>
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hmmm. Sounds like some wishful thinking to me.... <p>-Christy
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Roman mixed drinks from the writing of people who lived in those times do not include any mention of distilled spirits. However they do flavor their wines with honey, fruit and herbs. Think Sangria! M <p>"Just before class started, I looked in the big book where all the world's history is written, and it said...." Neil J. Hackett, PhD ancient history, professor OSU, 1987</p><i></i>
A Roman mojito? sp? Mint julep? <p>Richard Campbell, Legio XX<br>
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'Margarita' has latin roots! <p></p><i></i>
Pearl, right? <p>-Christy
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Ave, Satsobek/ Christy!<br>
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Indeed! the PEARL of alchoholic beverages! let me sing it's praises from the high rooftops! Delicious when served 'on the rocks',and always refreshing!(or stupifying if you've overindulged). an all time favorite<br>
at parties or intimate get-togethers. Extreme fun if served with those silly little umbrellas or cocktail Gladii! Most excellent for making homely women attractive, or alternately, making a frumpy you attractive to them! They give CONFIDENCE and COURAGE to the most graceless dancer or cowardly social butterfly! etc. etc. Ha Ha HA! <br>
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Salvete!<br>
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Gaius Marius Aquilus/<br>
Declan <p></p><i>Edited by: <A HREF=http://pub45.ezboard.com/bromanarmytalk.showUserPublicProfile?gid=gaiusmariusaquilus>Gaius Marius Aquilus</A> <IMG HEIGHT=10 WIDTH=10 SRC="http://images.honesty.com/imagedata/h/573/16/257626.jpg" BORDER=0> at: 1/1/03 4:17:50 am<br></i>
Forgive my ignorance, or lack of experience in exotic drinks...but pearl what? Pearl Margarita mix?<br>
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(all we have in Canada is beer, sorry.... ) <p><br>
Magnus/Matt<br>
Optio<br>
Legio XXX "Ulpia Victrix" </p><i></i>
Aw, don't worry. Enough beer has exactly the same effect. <p>Greets<br>
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Jasper</p><i></i>