Mulsum — Falernian wine with honey and spices
A sweet, spiced wine where the great Falernian vintage marries honey, pepper, and a touch of saffron or cinnamon. Served warm, it is the ritual aperitif of the Roman aristocracy, sweet and warming.
A sweet, spiced wine where the great Falernian vintage marries honey, pepper, and a touch of saffron or cinnamon. Served warm, it is the ritual aperitif of the Roman aristocracy, sweet and warming.
Before the first dish appears, mulsum is poured — it is the custom, and I tolerate no breach. Falernian is the only wine worthy of an empress; it is cut with hot water, melted with Hymettian honey, sprinkled with pepper and a hint of saffron. I first let a few drops flow for the gods of my house — a Julio-Claudian never forgets to whom he owes his blood. Drink, but remember: in Rome, even sweetness has its price.
- •Falernian wine — an amphora (base)
- •Hymettian honey — generous (sweetness)
- •Pepper — a pinch (warm spice)
- •Saffron or nard — a touch (precious perfume)
- •Hot water — to taste (dilution)
Mulsum — Falernian wine with honey and spices
A sweet, spiced wine where the great Falernian vintage marries honey, pepper, and a touch of saffron or cinnamon. Served warm, it is the ritual aperitif of the Roman aristocracy, sweet and warming.
Why this dish? The anchor explicitly states: at Agrippina's table, Falernian wine was drunk cut with hot water and perfumed with honey. Mulsum opened great Roman meals and was used for libations in honor of the gods.
Before the first dish appears, mulsum is poured — it is the custom, and I tolerate no breach. Falernian is the only wine worthy of an empress; it is cut with hot water, melted with Hymettian honey, sprinkled with pepper and a hint of saffron. I first let a few drops flow for the gods of my house — a Julio-Claudian never forgets to whom he owes his blood. Drink, but remember: in Rome, even sweetness has its price.
Ingredients (period version)
- Falernian wine — an amphora (base)
- Hymettian honey — generous (sweetness)
- Pepper — a pinch (warm spice)
- Saffron or nard — a touch (precious perfume)
- Hot water — to taste (dilution)
Ingredients
- Sweet white wine or full-bodied red — 75 cl (base)
- Liquid honey — 4 to 6 tbsp (sweetness)
- Black peppercorns — 5 (spice)
- Cinnamon stick or saffron threads — 1 pinch (perfume)
- Water — 150 ml (dilution (Romans did not drink wine neat))
Method
- Gently warm the wine with the water in a saucepan without boiling.
- Add the honey and stir until completely dissolved.
- Add the pepper and cinnamon (or saffron), let infuse over very low heat for 10 minutes.
- Strain and serve warm in cups. (A cold version is possible by infusing for several hours.)
How it was made : Mulsum (wine + honey) was distinct from conditum (more complex spiced wine). Falernian, from Campania, was THE great Roman vintage. Wine was never drunk neat (merum), reserved for drunks and barbarians: cutting it with water was a mark of civility.
The contemporary twist : Served as an iced version in summer, in a frosted cup like an ancient spritz. Consume in moderation, and for adults only.
Sources : Apicius, De re coquinaria, book I (conditum paradoxum, aromatized wines) · Pliny the Elder, Natural History, XIV (wines, Falernian)
Agrippina the Younger · Charactorium
