Drinks
Mulsum (Honeyed Spiced Wine)
Ingredients
- - 750 ml dry white wine (3 cups dry white wine)
- - 120 ml honey (1/2 cup honey)
- - 2 whole black peppercorns
- - 1 bay leaf
Method
- Combine the wine, honey, peppercorns and bay leaf in a small saucepan.
- Warm gently over low heat, stirring, until the honey has fully dissolved - do not boil.
- Simmer very gently for 5 minutes to lightly infuse the spices.
- Strain into a serving jug, discarding the peppercorns and bay leaf.
- Serve slightly warm or at room temperature, in the traditional Roman style.
Native Name: Mulsum
Cultural Background: Mulsum, wine sweetened with honey, was the traditional drink served as a welcome at the start of a formal Roman dinner, the gustatio, meant to sharpen the appetite before the meal proper began.
Tips: Keep the heat low throughout – boiling the wine will cook off the alcohol and dull the flavour more than intended.
Variations: A pinch of ground cinnamon-adjacent spice such as cassia can be added for a warmer, more festive character.
Vegetarian / Vegan Note: Vegan as written; contains alcohol.
Storage: Store in a sealed bottle in the refrigerator for up to 1 week.
Reheating: Gently reheat in a small saucepan over low heat if serving warm.
Nutrition: Approx. 160 kcal, 0 g protein, 18 g carbohydrate, 0 g fat per serving.
FAQs:
Q: Was mulsum served before or with the meal?
A: It was traditionally served first, as a welcoming aperitif before the gustatio, the opening course.
Q: Can I make a non-alcoholic version?
A: Substitute a light white grape juice for the wine and warm gently with the honey and spices in the same way.