An ancient syrup reduced from honey and vinegar, diluted with water when drunk. Tart, sweet, tonic: the Greek remedy par excellence, half-drink half-medicine.

Why this dish? In the learned Greek world, medicine and philosophy went hand in hand; oxymel, a mixture of honey and vinegar advocated by Hippocratic physicians, was the universal remedy for cough and fatigue. A studious man like Apollonius knew this simple pharmacopoeia, within reach of every household.

Here is what physicians recommend and every wise household keeps in store: honey and vinegar, united in just measure and reduced over a gentle fire. The name says it — oxymel, the sweet-sour. When the throat scratches or weariness weighs on the mind, I dilute a spoonful in water and drink it in small sips. You will see: what pricks and what sweetens, mixed with discernment, are worth more than either alone — a lesson in cooking, and perhaps in life.

How it was made : Oxymel (from Greek oxos, vinegar, and meli, honey) is attested in the Hippocratic corpus as a remedy for respiratory ailments and fever. Since both honey and vinegar are preservatives, the syrup kept for months without spoiling.

The contemporary twist : Infuse the warm syrup with a few thyme or sage leaves before straining: an ancient "shrub" that rivals trendy fermented drinks.

Apollonius of Perga · Charactorium