Ah, the drink you mentioned from Metatron's video is the ancient Roman beverage called posca. Posca was a drink that was arguably consumed most by soldiers during campaign. One might imagine the soldier's wine rations spoiling which may have led to the creation of this beverage to extend its shelf life, as it were. It should consequently be noted then that posca was a watered or soured red wine vinegar, or, more particularly, a wine turning to vinegar. It is also suggested in some sources that certain herbs and spices found throughout the Roman world were added to posca.
@@trevorh6438 Perhaps, with a few nuanced differences; it seems switchel is based more in apple cider vinegar, whereas posca is based in red wine vinegar, as well as switchel having a sweetner in it, likely molasses or honey, whereas posca had no defined sweetening component to it. There would also be the issue of provenance, with switchel having been developed in the colonial Americas period. I know, probably a little too much splitting hairs, but I'm a nerd and probably a bit too much of a purist, arguably even a "snob" lol.
I always like bringing old recipes to life even if simple, it's like bringing the past to life taste the things they taste, experience things they experienced, cool cool
We're always looking for new period(ish) hydrating drinks to serve at our larp tavern, we are absolutely going to whip up a decanter of this when we next have one! This summer, I hope, we'll be able to have events again.
My father born 1910. Would have this in the kitchen . Used it straight for the tickle in the throat you might get after head cold or chill. Ty you for reminding me about this.
My mom has been making sekanjebean (Its a medieval word, who cares how you spell it as long as its pronounced the same lol) for years. I love the stuff. She always tries different proportions of water to vinegar to honey to sugar to extra flavoring like mint. She makes it veeeeery thick with very little water, so that you can dilute it into your water bottle however you like. Just a few drops to get a hint of the flavor, or adding a lot to make it quite strong. I personally like something between that, where the flavor is very obvious, but not overpowering.
i've been doing a spoon full of honey with a squirt of lemon juice and apple cider vinegar from time to time for years. i came across it as a means to help one sleep.
I have had this. I discovered Sekanjabin during my years with the SCA and have made Switchel/Haymaker's Punch, the early American version of what you demonstrated here. It is great with ginger or mint infused into it.
Here's another natural recipe to help counter sore throat: 1-2 big spoon of honey, half a lemon worth of lemon juice, and about 200cc of red wine. (that's about 1 cup of drink) Stir it till the honey dissolves, and take a sip whenever your throat hurts. It's not a medieval recipe, just something I came up with experimenting with ingredients I had available at home once when I got sick. :D Great content keep it up! I found your channel at Shad's recommendation btw. :)
Honestly, even though you said it isn't medieval, they had those ingredients. Citrus would have been very expensive, but honey and wine? I'll bet we could find something similar to that recipe if we all looked deep enough into manuscripts!
I played around with sekanjabin & similar about a decade ago when i was active in the SCA. I made many fruit-infused vinegars to add more complex flavors to the syrups. Modern recipes had a momentin bars around that time, look for "sipping vinegars" as bases for cocktails. The syrup will keep a long time, if you don't drink it faster than you make it, and it's a great way to use up fruit that is a bit older. In colonial America they had similar drinks called shrubs and often used the syrups to be able to enjoy their fruit crops well past the harvest.
I like to mix a tablespoon each of honey and apple cider vinegar into a cup of water, and shake with ground coriander seed in a tea infuser. Very refreshing on a hot day. No seething required.
You can with apple cider vinegar to make appleade. Just use the vinegar instead of lemon juice and use the directions for lemonade. I once was trying to make mead and ended up with vinegar. It made very good salad dressing when mixed with oil.
I have had something like this on a salad... Also I wanna say we used it to marinate and cook a roast. Also most likely this would have been made during a night or mornings when you needed the fire anyways for warmth and cooking breakfast.
I remember a friend of mine trying to eat less by drinking a glass of water with two tablespoons of applecider vinegar in it half an hour before lunch. The vinegar would close up the stomach a bit so it was easier to eat less. As a Roman soldier having to walk in a column all day without rest, or a traveler fearing pursuit and not being able to stop somewhere it might be a safer option to stop hunger pangs than sipping whiskey. The added honey in this case is probably more for nutrition than slacking thirst! Awesome video, I might try this out once it‘s warm again!
Honey can have foam form on it without any outside action. In extracting it air can be introduced into it and as it sits that air can rise and form the foam and from what I've read it's a common thing for raw, unprocessed honey and foam can also indicate a higher moisture content so mixing it with ACV and water certainly would introduce more moisture to the honey and I'm guessing your pasteurized honey forming foam is the second case for the foam. One other thing to be careful with vinegar is if you drink it straight or not diluted enough it can erode the enamel on your teeth since it's an acid. One caution most advice I've seen given for drinking ACV is to rinse your teeth immediately after drinking it - which should probably apply here anyway from the sugar content of the honey too. I won't knock your rum but I'd probably lean more towards a good strong bourbon to mix with it but then my goal wouldn't be hydration at that point.
Hit up "Tasting History with Max". He's made this Posca type drink, I think his Pliney the Elder recipe uses an herb as well. Also the channel "Off Grid with Doug and Stacey" has done a series on honey production and the making of Mede. I love how you made it simple for us to consider our own afternoon kitchen jaunt.
The Roman drink from which this is derived was known as posca. It differed from the later switchel and your mixture in that they used wine vinegar, not cider vinegar. Other things could be added as well (like honey but also herbs and spices if you wanted to be fancy) but basic posca was water and wine vinegar. Because of this, some have suggested that the Roman soldier giving Christ on the cross vinegar to drink was actually an act of mercy, since the soldier was sacrificing his own posca ration to ease Christ's suffering. The honey/vinegar combination is a powerful antimicrobial one-two punch, especially when combined with boiled water.
Slimy yet satisfying. Interestingly, hydration studies have consistently found that juice and water fortified with sugar and salt are more hydrating than water alone. My hypothesis to this is that sweetening and salting water makes it more like juice and thus more absorbable.
Raspberry shrub is raspberry syrup and vinegar water; rather like old home made lemonade recipes. Make a simple syrup, add with lemon juice to water to taste. Your recipie combines the two. Very efficient. Also heard long ago that when people crossing the plains came to soda or alkaline waters they some times added vinegar and sugar to make a fizzy drink.
they would have probably prepared the syrup in spring or even winter, as syrups have a very long shelf life. i'm actually tempted to try this as a cocktail syrup.
I will be trying this at some point. Thanks for the recipe. This seems like something that would be made in the late winter or early spring when cooking inside doubled for heating the home. For the troops, it may have been made in bulk at home, where resources would be readily available, before going on a campaign. Then put in barrels of water for transport or stowed to be used in locally sourced water. I’m no historian, but this seems like the most efficient way of using this.
The Romans also mixed this in whine, and sometimes also stuffed bread in the water skin with the whine and posca (pusca?). Some sources claim it doesn't actually hydrate or nourish you. It just makes you feel less thirsty and hungry so you're less likely to forage from still water and dubious plants.
When making maple syrup, we get a similar boiling effect called a "sugar boil". It happens above the boiling point of water. I have to believe that is what happened a little after the six minute mark.
It sounds crazy, but I actually find myself feeling more refreshed by adding apple cider to my water when it's hot out there. Also worth mentioning the drink called switchel-water, vinegar, molasses, and ginger. Something that was used historically in the American south, again used as a refreshing drink in the dead heat of summer. Haven't tried it yet, but your recipe reminds me of it! Switchel doesn't have the "seething" aspect of it, but still pretty similar!
You know what, I'm gonna try and make this right now quickly and bring it to practice tomorrow, see if it does indeed feel like it's hydrating me then report back with my findings haha. I hope you don't mind if I bring a Gatorade as a backup, just in case!
@@LivingAnachronism I tried it out and it seemed pretty good! I like the taste, it felt refreshing and I didn't see or feel any signs that I had been under hydrated or lacked water. No headache, no weakness, it was a pretty hot day in general so it definitely put the drink to the test. Seems like it is something worth making a large batch of to dilute!
@@Rob_IE Awesome! Thanks for the field test! Eventually I'd love to have some sort of medium where people can share their own field experience with the community. Thanks!!
Here's a little tip oil your measuring cups/spoons so the honey doesn't stick (I myself have yet to test this but I've seen it used on cooking/baking videos)
I made something like this for overheating/heat stroke. I mean for me, not medical advice. Water, vinegar, salt, sugar. Drink until you can actually taste the salt. When you’re overheated really badly, salt has no taste because you need them electrolytes. Also, no heat needed. Don’t worry about heating it. Tepid/room temp is better.
For decades I have put 2 spoons of honey in a glass, mixed in a spoonful of apple cider vinegar, then stirred in water. Just drink it for the flavour zip. But I suspect the medieval vinegar would be red wine.
You may have found these channels already. When it comes to historical cooking and reading cooking instructions, Tasting HIstory with Max Miller and Townsends (18th Century centric, but definition helpful) here on youtube, are really excellent channels.
Modern helth-kick fad of infusion would probably go well with this. I imagine trying a handfull of blueberries or some apple slices in with the water then adding the syrup before serving. Teas were a common medieval drink, I'm curious how the syrup would go with floral or herbal teas.
This reminds me of two recipes that my family sometimes drink. The first works well if you have a cold, it's a spoon of apple cidder vinegar, Lemon juice, and honey, mixed into a cup of tea with a cough drop, Must drink it hot or it will tast Bad. The second is a spoon of apple cidder vinegar, Lemon juice, honey, and ginger juice mixed in a cup of water or tea.
Good very early evening from Germany. Since I watch the video again and again and enjoy it, I thought of something. you could also replace the honey because you get allergic reactions to something similar. I would think of agave syrup and sugar beet syrup. Of course I don't know if something like this existed earlier (Middle Ages/Roman times), but to be able to use it a little better for Larp. I think I'll try it out in the next few days and then write my results as an answer to the command.
you should collab with tasting history with max miller, also the "seething" as you put it is the sugar in the honey caramelizing thats the consistency you want for making things like honey brittle and hard candy
Honey is a natural antibacterial, so pasteurizing is not needed. However most modern honeys are heavily filtered. Other than that spot on on the simple syrup
just found this as i am getting ready to faire. Seems like this is something I'd put into my morning tea to help with the hangover. Will report back after testing
Switchel was made and used until very recently--and sometimes still is during things like making hay. Medieval energy drink, sadly lacking caffeine. No wonder medieval bad guys were so cranky.
Some of the best lemonade I ever had was made the same way. Lemon (and other citrus) juice, sugar, and water boiled down into syrup and then diluted in more water.
modern medications like ear calm have acetic acid (the acid in vinegar) as the active ingredient because it does have anti-bacterial properties, obviously food vinegar isn't chemically processed to be pure but it does still have acetic acid in it, so as a cleaning agent for water it has to be better than nothing, also, if the horrible histories movie is a reliable source LOL, honey also has antibacterial properties, it makes me wonder if the true intention of this was actually to make water safer to drink?
I wonder the same thing myself. Have to be careful what I actually say so no one thinks I am giving medical advice. I do personally think it tastes good as well, and from what I have seen, a lot of older cultures loved to sweeten their wine anyway. I'm hoping that eventually I'll find some document that says why they did this. it might also be different culture to culture too.
@@LivingAnachronism that's why I said "safer" and not "safe" to drink, because it will never be as good as a modern purification tab/filter, however it may not have needed to be because streams/springs would likely have been safer in medieval times than they are now. They would still have had dirt in them but there wouldn't have been the same risk of chemical contamination from pesticides/fertilizers/oil etc... that make natural water sources risky in the modern day
@@IodoDwarvenRanger Very rarely are pesticides and other modern trappings what you need to be worried about with natural water sources. It's still primarily the same parasites and bacteria it's always been.
@@Devin_Stromgren Agreed, I didn't intend to suggest that the old dangers aren't still there, I guess what I mean is that parasites are mostly removed by a fine filter and bacteria is killed by boiling, it's a lot harder to be sure that you have removed any potentially dangerous chemical contaminants that might be dissolved in the water
Honey has an unlimited shelf life... it does NOT go bad.... evaporate the liquid, store for 100 years, rehydrate and PRESTO... you have it back good as new
You know what would be cool... If you were to start a discord server I'd think that would be very cool and you could make anocments and like minded people could talk about things you've posted such as how there drink turned out and what they did.......I don't know if it would work but just a thought.
I'm going through your older videos when I was watching this and I remembered something about a supposed honey/vinegar health drink. So I checked Wikipedia and the have an entry for oxymel and old recipe for a drink. I thought it might interest you to know.
I'd love to know where you got the flask! My internet searches have failed me. Just discovered your channel yesterday, but my boyfriend has apparently been an avid follower for quite awhile!
I just tried it out! It kinda tastes like watered down mead to me. The honey flavor up front and then the sour-ish vinegar note that reminds me of alcohol. Those two together remind me of mead. Good stuff though.
I wonder if the vinegar is here to help turn the honey into sirup, not for taste or anything. If it helps with the alchemy of it. We should try without, to see. I'm not sure how this recipe would help refresh anyone through these particular ingredients, I have a feeling it's just here to make drinking water more enjoyable by doing a very basic sirup. Because you can't just add honey into cold water, it's not going to dilute, but if you make it into a sirup first, it'll make it possible.
I would try this, but I really hate vinegar... But, maybe with home made apple vinegar - maybe it's worth a shot =) P.S. I think Romans diluted their wine and put spices and honey in it because it was strong and sour, because they didn't have all those nice grapes as we do now...
Dang straight it's going to be thick cause the instructions clearly stated 4 parts water then boil it off until the volume (of all 7 parts) equals the starting volume of the (4 parts) water!
What about red wine/ or white wine vinegar? What if, they wine started to go vinegary and the person who wrote this drink up wanted. to "reinvigorate" the wine so it was "drinkable" again?
This was interesting to watch, if you want a little inspiration, might I recommend a peek at Tasting History With Max Miller here on TH-cam. I would like to see more of this content on here as well, catching up and enjoying it all by the way.
Oh, please please PLEASE do not have regrets about not taking Latin in school. I took Latin because everyone swore up and down that it would help on my SATs and ACTs. Nothing could be further from the truth. I regret not taking a language that is actually spoken and therefore useful. :(
@@LivingAnachronism Yes! It is a very historical drink, and made a little differently as Posca or Switchel. I think the trick it to use even amounts of vinegar and honey in the amount of water you make the tea with. I do it by taste...but it is awesome I think. I have usually used Apple Cider vinegar, but will try it with the red wine vinegar. The balance of honey with the vinegar is also very healthy and really good. Thanks! :)
Rum was an interesting choice of drink. I would have used spirits (190 proof) or high grade vodka. A 50/50 mixture would be ideal. P.S. - a fellow fan of the Kraken, eh?
The real test is time. Have you continued to use this recipe, or is it not worth the effort as an everyday cary? either way I'm cooking up a batch as I type because I wanted to.
![ตีสิบเดย์ [FULL] | อาจารย์โอเล่ ญาณสัมผัส ผ่าดวงคนดัง ประเทศไทยจะเป็นยังไงหลังจากนี้!](http://i.ytimg.com/vi/gszT2O76fL4/mqdefault.jpg)
Ah, the drink you mentioned from Metatron's video is the ancient Roman beverage called posca. Posca was a drink that was arguably consumed most by soldiers during campaign. One might imagine the soldier's wine rations spoiling which may have led to the creation of this beverage to extend its shelf life, as it were. It should consequently be noted then that posca was a watered or soured red wine vinegar, or, more particularly, a wine turning to vinegar. It is also suggested in some sources that certain herbs and spices found throughout the Roman world were added to posca.
Yes. Also used more modernly as Haymaker's punch or Switchel.
@@trevorh6438 Perhaps, with a few nuanced differences; it seems switchel is based more in apple cider vinegar, whereas posca is based in red wine vinegar, as well as switchel having a sweetner in it, likely molasses or honey, whereas posca had no defined sweetening component to it. There would also be the issue of provenance, with switchel having been developed in the colonial Americas period. I know, probably a little too much splitting hairs, but I'm a nerd and probably a bit too much of a purist, arguably even a "snob" lol.
Yupp and if you know how to make it tou can make it very tasy
The inventor of the drink was probably like."okay to cool people off they must stand in front of a fire for multiple hour's"....
that's what servants/slaves are for.
If you stand in front of a fire for hours everywhere else will feel cooler by default.
Also known as "Haymaker's Punch" or "Switchel."
You can also add fruit juice, ginger, cinnamon, and other sweet spices for a great hydration drink.
I always like bringing old recipes to life even if simple, it's like bringing the past to life taste the things they taste, experience things they experienced, cool cool
We're always looking for new period(ish) hydrating drinks to serve at our larp tavern, we are absolutely going to whip up a decanter of this when we next have one! This summer, I hope, we'll be able to have events again.
Awesome! What tavern might this be?
Stumbled across your channel while prepping for a renaissance faire and I am beyond hooked. Really interesting content, thanks for sharing!
Same
Same here actually. I needed a costume and this man pulled through?
My father born 1910. Would have this in the kitchen . Used it straight for the tickle in the throat you might get after head cold or chill. Ty you for reminding me about this.
You rangers love your alchemy
Witchers too!
My mom has been making sekanjebean (Its a medieval word, who cares how you spell it as long as its pronounced the same lol) for years. I love the stuff. She always tries different proportions of water to vinegar to honey to sugar to extra flavoring like mint. She makes it veeeeery thick with very little water, so that you can dilute it into your water bottle however you like. Just a few drops to get a hint of the flavor, or adding a lot to make it quite strong.
I personally like something between that, where the flavor is very obvious, but not overpowering.
You should make more food/ drink videos love your content
i've been doing a spoon full of honey with a squirt of lemon juice and apple cider vinegar from time to time for years. i came across it as a means to help one sleep.
I have had this. I discovered Sekanjabin during my years with the SCA and have made Switchel/Haymaker's Punch, the early American version of what you demonstrated here. It is great with ginger or mint infused into it.
Here's another natural recipe to help counter sore throat: 1-2 big spoon of honey, half a lemon worth of lemon juice, and about 200cc of red wine. (that's about 1 cup of drink) Stir it till the honey dissolves, and take a sip whenever your throat hurts. It's not a medieval recipe, just something I came up with experimenting with ingredients I had available at home once when I got sick. :D
Great content keep it up! I found your channel at Shad's recommendation btw. :)
Honestly, even though you said it isn't medieval, they had those ingredients. Citrus would have been very expensive, but honey and wine? I'll bet we could find something similar to that recipe if we all looked deep enough into manuscripts!
I love this! You should defenitly do more videos about making medieval food and drinks
I played around with sekanjabin & similar about a decade ago when i was active in the SCA. I made many fruit-infused vinegars to add more complex flavors to the syrups. Modern recipes had a momentin bars around that time, look for "sipping vinegars" as bases for cocktails.
The syrup will keep a long time, if you don't drink it faster than you make it, and it's a great way to use up fruit that is a bit older. In colonial America they had similar drinks called shrubs and often used the syrups to be able to enjoy their fruit crops well past the harvest.
I like to mix a tablespoon each of honey and apple cider vinegar into a cup of water, and shake with ground coriander seed in a tea infuser. Very refreshing on a hot day. No seething required.
You can with apple cider vinegar to make appleade. Just use the vinegar instead of lemon juice and use the directions for lemonade. I once was trying to make mead and ended up with vinegar. It made very good salad dressing when mixed with oil.
I have had something like this on a salad... Also I wanna say we used it to marinate and cook a roast.
Also most likely this would have been made during a night or mornings when you needed the fire anyways for warmth and cooking breakfast.
I remember a friend of mine trying to eat less by drinking a glass of water with two tablespoons of applecider vinegar in it half an hour before lunch. The vinegar would close up the stomach a bit so it was easier to eat less.
As a Roman soldier having to walk in a column all day without rest, or a traveler fearing pursuit and not being able to stop somewhere it might be a safer option to stop hunger pangs than sipping whiskey. The added honey in this case is probably more for nutrition than slacking thirst!
Awesome video, I might try this out once it‘s warm again!
Honey can have foam form on it without any outside action. In extracting it air can be introduced into it and as it sits that air can rise and form the foam and from what I've read it's a common thing for raw, unprocessed honey and foam can also indicate a higher moisture content so mixing it with ACV and water certainly would introduce more moisture to the honey and I'm guessing your pasteurized honey forming foam is the second case for the foam. One other thing to be careful with vinegar is if you drink it straight or not diluted enough it can erode the enamel on your teeth since it's an acid. One caution most advice I've seen given for drinking ACV is to rinse your teeth immediately after drinking it - which should probably apply here anyway from the sugar content of the honey too. I won't knock your rum but I'd probably lean more towards a good strong bourbon to mix with it but then my goal wouldn't be hydration at that point.
I'm a whiskey man myself, rum is what I had ;) good points about being safe when drinking ACV, thank you
Hit up "Tasting History with Max". He's made this Posca type drink, I think his Pliney the Elder recipe uses an herb as well. Also the channel "Off Grid with Doug and Stacey" has done a series on honey production and the making of Mede. I love how you made it simple for us to consider our own afternoon kitchen jaunt.
Townsends also has a video on Switchle.
There is a Persian drink called Sekanjabin that is a lot like this! Well done!
The Roman drink from which this is derived was known as posca. It differed from the later switchel and your mixture in that they used wine vinegar, not cider vinegar. Other things could be added as well (like honey but also herbs and spices if you wanted to be fancy) but basic posca was water and wine vinegar.
Because of this, some have suggested that the Roman soldier giving Christ on the cross vinegar to drink was actually an act of mercy, since the soldier was sacrificing his own posca ration to ease Christ's suffering.
The honey/vinegar combination is a powerful antimicrobial one-two punch, especially when combined with boiled water.
Fascinating. Thank you.
Slimy yet satisfying.
Interestingly, hydration studies have consistently found that juice and water fortified with sugar and salt are more hydrating than water alone. My hypothesis to this is that sweetening and salting water makes it more like juice and thus more absorbable.
I don't know much, but this sounds reasonable to me
Yay seething! XD
Also, thank you for linking the article you referenced. Interesting read.
You can buy unpasteurized honey at many grocery stores; it comes in a jar and is usually a soft solid.
Raspberry shrub is raspberry syrup and vinegar water; rather like old home made lemonade recipes. Make a simple syrup, add with lemon juice to water to taste. Your recipie combines the two. Very efficient.
Also heard long ago that when people crossing the plains came to soda or alkaline waters they some times added vinegar and sugar to make a fizzy drink.
We did it! We're seething!
they would have probably prepared the syrup in spring or even winter, as syrups have a very long shelf life.
i'm actually tempted to try this as a cocktail syrup.
I will be trying this at some point. Thanks for the recipe.
This seems like something that would be made in the late winter or early spring when cooking inside doubled for heating the home. For the troops, it may have been made in bulk at home, where resources would be readily available, before going on a campaign. Then put in barrels of water for transport or stowed to be used in locally sourced water. I’m no historian, but this seems like the most efficient way of using this.
Assuming that the fabric weight and weave are the same, your skin temperature will be about five degrees cooler under linen rather than cotton.
Ah kraken rum. Great flavor, magnificent bottle.
Now this reminds me of my grandmother's whooping cough remedy.
New favorite channel. Been bingeing your videos
Thank you so much!
The Romans also mixed this in whine, and sometimes also stuffed bread in the water skin with the whine and posca (pusca?). Some sources claim it doesn't actually hydrate or nourish you. It just makes you feel less thirsty and hungry so you're less likely to forage from still water and dubious plants.
When making maple syrup, we get a similar boiling effect called a "sugar boil". It happens above the boiling point of water. I have to believe that is what happened a little after the six minute mark.
It sounds crazy, but I actually find myself feeling more refreshed by adding apple cider to my water when it's hot out there.
Also worth mentioning the drink called switchel-water, vinegar, molasses, and ginger. Something that was used historically in the American south, again used as a refreshing drink in the dead heat of summer. Haven't tried it yet, but your recipe reminds me of it! Switchel doesn't have the "seething" aspect of it, but still pretty similar!
Gotta see if this will save me teaching outdoor school this summer
Congratulations on 1000 subs, onward and upward!
You know what, I'm gonna try and make this right now quickly and bring it to practice tomorrow, see if it does indeed feel like it's hydrating me then report back with my findings haha.
I hope you don't mind if I bring a Gatorade as a backup, just in case!
Not at all, that's what I'd do too. Trust but verify, as they say. Can't wait to hear how it goes.
@@LivingAnachronism I will say, I did a quick run for it right now and it almost reminds me of a sweet mead like Carrol's mead!
@@LivingAnachronism I tried it out and it seemed pretty good! I like the taste, it felt refreshing and I didn't see or feel any signs that I had been under hydrated or lacked water. No headache, no weakness, it was a pretty hot day in general so it definitely put the drink to the test. Seems like it is something worth making a large batch of to dilute!
@@Rob_IE Awesome! Thanks for the field test! Eventually I'd love to have some sort of medium where people can share their own field experience with the community. Thanks!!
Here's a little tip oil your measuring cups/spoons so the honey doesn't stick (I myself have yet to test this but I've seen it used on cooking/baking videos)
That’s was very informative and fun! You my good sir, are very talented in making food and drink for fellow travelers.
Hey this video looks really cool.
You would love making your own mead. It has an easy process boiling honey and water like you dide, but it needs weeks of fermentation and stuff.
I made something like this for overheating/heat stroke. I mean for me, not medical advice.
Water, vinegar, salt, sugar. Drink until you can actually taste the salt. When you’re overheated really badly, salt has no taste because you need them electrolytes.
Also, no heat needed. Don’t worry about heating it. Tepid/room temp is better.
For decades I have put 2 spoons of honey in a glass, mixed in a spoonful of apple cider vinegar, then stirred in water. Just drink it for the flavour zip.
But I suspect the medieval vinegar would be red wine.
WOODS N RUM!! WOODS N RUM!! WOODS N RUM!!
I have always loved this drink. :)
You may have found these channels already. When it comes to historical cooking and reading cooking instructions, Tasting HIstory with Max Miller and Townsends (18th Century centric, but definition helpful) here on youtube, are really excellent channels.
They are indeed!
Modern helth-kick fad of infusion would probably go well with this. I imagine trying a handfull of blueberries or some apple slices in with the water then adding the syrup before serving. Teas were a common medieval drink, I'm curious how the syrup would go with floral or herbal teas.
Amazing recipe. My dad loves it, my mom likes it, My brother hates it. I drank 2 cup of the diluted version. Bonus tip try it in milk
This reminds me of two recipes that my family sometimes drink. The first works well if you have a cold, it's a spoon of apple cidder vinegar, Lemon juice, and honey, mixed into a cup of tea with a cough drop, Must drink it hot or it will tast Bad. The second is a spoon of apple cidder vinegar, Lemon juice, honey, and ginger juice mixed in a cup of water or tea.
Good very early evening from Germany.
Since I watch the video again and again and enjoy it, I thought of something.
you could also replace the honey because you get allergic reactions to something similar.
I would think of agave syrup and sugar beet syrup.
Of course I don't know if something like this existed earlier (Middle Ages/Roman times), but to be able to use it a little better for Larp.
I think I'll try it out in the next few days and then write my results as an answer to the command.
The 3 primary ingredients of Gatorade are salt, sugar, and citric acid. I wonder what this would taste like adding salt.
you should collab with tasting history with max miller, also the "seething" as you put it is the sugar in the honey caramelizing thats the consistency you want for making things like honey brittle and hard candy
Honey is a natural antibacterial, so pasteurizing is not needed. However most modern honeys are heavily filtered.
Other than that spot on on the simple syrup
Hey just saw you hit 1k good job hope you're doing well
If you like rum, I would suggest Diplomatico Reserva Exclusiva. A green bottle.
Will give it a try!
Grog is exclusively two ingredients no matter what it is you mix. when you ad another it turns into a drink
Gonna try yours :)
just found this as i am getting ready to faire. Seems like this is something I'd put into my morning tea to help with the hangover. Will report back after testing
I would probably drink that as it is, but as a "snack" of some sort.
It also really does work well as a simple syrup
Switchel was made and used until very recently--and sometimes still is during things like making hay. Medieval energy drink, sadly lacking caffeine. No wonder medieval bad guys were so cranky.
You could also steep it with spices and probably mix it with wine or mead to make something like hippocras or metheglin
This is basically sekanjaben. We drink it at SCA events. It's medieval Gatorade.
Some of the best lemonade I ever had was made the same way. Lemon (and other citrus) juice, sugar, and water boiled down into syrup and then diluted in more water.
modern medications like ear calm have acetic acid (the acid in vinegar) as the active ingredient because it does have anti-bacterial properties, obviously food vinegar isn't chemically processed to be pure but it does still have acetic acid in it, so as a cleaning agent for water it has to be better than nothing, also, if the horrible histories movie is a reliable source LOL, honey also has antibacterial properties, it makes me wonder if the true intention of this was actually to make water safer to drink?
I wonder the same thing myself. Have to be careful what I actually say so no one thinks I am giving medical advice. I do personally think it tastes good as well, and from what I have seen, a lot of older cultures loved to sweeten their wine anyway. I'm hoping that eventually I'll find some document that says why they did this. it might also be different culture to culture too.
@@LivingAnachronism that's why I said "safer" and not "safe" to drink, because it will never be as good as a modern purification tab/filter, however it may not have needed to be because streams/springs would likely have been safer in medieval times than they are now. They would still have had dirt in them but there wouldn't have been the same risk of chemical contamination from pesticides/fertilizers/oil etc... that make natural water sources risky in the modern day
@@IodoDwarvenRanger Very rarely are pesticides and other modern trappings what you need to be worried about with natural water sources. It's still primarily the same parasites and bacteria it's always been.
@@Devin_Stromgren Agreed, I didn't intend to suggest that the old dangers aren't still there, I guess what I mean is that parasites are mostly removed by a fine filter and bacteria is killed by boiling, it's a lot harder to be sure that you have removed any potentially dangerous chemical contaminants that might be dissolved in the water
Honey has an unlimited shelf life... it does NOT go bad.... evaporate the liquid, store for 100 years, rehydrate and PRESTO... you have it back good as new
Add 1/2 part bay leaves
"theoretically for health purposes." yes, its medicinal now. 😉😉
you should get with Max Miller and see how he'd go about it. Would be a pretty cool collab
That would be really cool. Wonder if that might be possible one day, I'm probably still to small to do a collab with a big shot like him :')
Sounds like unfermented Mede. Tasty both ways!
I would put 1/2 water with 1/2 honey in a cup, heated, and then drank like a tea. It was very good. :)
You know what would be cool... If you were to start a discord server I'd think that would be very cool and you could make anocments and like minded people could talk about things you've posted such as how there drink turned out and what they did.......I don't know if it would work but just a thought.
honey and vinigar?! ok ill try that, i like combos that others find gross to hear to ill ad that under my belt
I'm going through your older videos when I was watching this and I remembered something about a supposed honey/vinegar health drink. So I checked Wikipedia and the have an entry for oxymel and old recipe for a drink. I thought it might interest you to know.
Odd but interesting looking drink I probably would have put it in my alcohol as well.😋👏
I'd love to know where you got the flask! My internet searches have failed me. Just discovered your channel yesterday, but my boyfriend has apparently been an avid follower for quite awhile!
If you're ever in Idaho let me know. I have freedom valley to camp and have a faire
Honestly, me being in Idaho might actually happen sooner than most would anticipate, it is very much in the realm of possibilities.
add a couple lemons (sliced of course)
I just tried it out! It kinda tastes like watered down mead to me. The honey flavor up front and then the sour-ish vinegar note that reminds me of alcohol. Those two together remind me of mead. Good stuff though.
I can confirm that this is good on hikes.
I wonder if the vinegar is here to help turn the honey into sirup, not for taste or anything. If it helps with the alchemy of it. We should try without, to see. I'm not sure how this recipe would help refresh anyone through these particular ingredients, I have a feeling it's just here to make drinking water more enjoyable by doing a very basic sirup. Because you can't just add honey into cold water, it's not going to dilute, but if you make it into a sirup first, it'll make it possible.
Vinegar and honey or sugar boiled down enough with make toffee.
Sekanjabin is delicious.
From what I've read alcohol leeches heat from your body in cold climates but I'm not sure if it works as well in the summer.
I would try this, but I really hate vinegar...
But, maybe with home made apple vinegar - maybe it's worth a shot =)
P.S. I think Romans diluted their wine and put spices and honey in it because it was strong and sour, because they didn't have all those nice grapes as we do now...
The Romans added Coriander.
I need to buy vinegar and honey..
Dang straight it's going to be thick cause the instructions clearly stated 4 parts water then boil it off until the volume (of all 7 parts) equals the starting volume of the (4 parts) water!
Well, okay four parts or less.
it probably tastes good in sparkling water. but i think i will stay with my elderberry syrup
i love you'r vids I'm really into midevil times
Oddly enough I drink this every day as my morning wake up tea. The ratio is a little different but same ingredients. Tastes good to me.
What about red wine/ or white wine vinegar? What if, they wine started to go vinegary and the person who wrote this drink up wanted. to "reinvigorate" the wine so it was "drinkable" again?
This was interesting to watch, if you want a little inspiration, might I recommend a peek at Tasting History With Max Miller here on TH-cam. I would like to see more of this content on here as well, catching up and enjoying it all by the way.
Oh, please please PLEASE do not have regrets about not taking Latin in school. I took Latin because everyone swore up and down that it would help on my SATs and ACTs. Nothing could be further from the truth. I regret not taking a language that is actually spoken and therefore useful. :(
correction, Sir: 1/2 tablespoon honey..1/2 tablespoon vinegar to a cup of water..then heated like a cup of tea. Try it that way :)
Thank you Finarfin, will do next time I make some
@@LivingAnachronism Yes! It is a very historical drink, and made a little differently as Posca or Switchel. I think the trick it to use even amounts of vinegar and honey in the amount of water you make the tea with. I do it by taste...but it is awesome I think. I have usually used Apple Cider vinegar, but will try it with the red wine vinegar. The balance of honey with the vinegar is also very healthy and really good. Thanks! :)
Rum was an interesting choice of drink. I would have used spirits (190 proof) or high grade vodka. A 50/50 mixture would be ideal.
P.S. - a fellow fan of the Kraken, eh?
Rum was all I had at the time, Kraken is great
The Kraken has had me sleeping in Davy Jones' Locker on more than one occasion.
The real test is time. Have you continued to use this recipe, or is it not worth the effort as an everyday cary? either way I'm cooking up a batch as I type because I wanted to.