Kykeon, the Symposion Potion
A cloudy, thirst-quenching brew made from barley flour mixed with water, flavored with herbs and sometimes a little wine or honey. Half-drink, half-thin porridge, the fuel for long conversations.
A cloudy, thirst-quenching brew made from barley flour mixed with water, flavored with herbs and sometimes a little wine or honey. Half-drink, half-thin porridge, the fuel for long conversations.
Here, take this cup and drink slowly. This barley kykeon — water, flour, a sprig of mint — that is what sustains the man who speaks until the stars without yielding to sleep. At Agathon's banquet, while others rolled drunk under the table, I remained awake, clear-minded, for I never drink neat wine. Stir well before bringing to your lips, otherwise the barley settles at the bottom. And remember: moderation in the cup is the sister of wisdom.
- •Toasted barley flour (alphita) — a spoonful (nourishing base)
- •Fresh water — a cup (liquid)
- •Mint or pennyroyal (herb) — a few leaves (aroma)
- •Honey or wine (optional) — a dash (sweetener)
Kykeon, the Symposion Potion
A cloudy, thirst-quenching brew made from barley flour mixed with water, flavored with herbs and sometimes a little wine or honey. Half-drink, half-thin porridge, the fuel for long conversations.
Why this dish? Kykeon, a mixture of barley, water, and herbs, was an ancient Greek drink, both refreshing and restorative. Socrates, indefatigable walker and night-owl of the symposia where he discussed until dawn (as in Plato's Symposium), found in these barley brews sustenance for body and mind.
Here, take this cup and drink slowly. This barley kykeon — water, flour, a sprig of mint — that is what sustains the man who speaks until the stars without yielding to sleep. At Agathon's banquet, while others rolled drunk under the table, I remained awake, clear-minded, for I never drink neat wine. Stir well before bringing to your lips, otherwise the barley settles at the bottom. And remember: moderation in the cup is the sister of wisdom.
Ingredients (period version)
- Toasted barley flour (alphita) — a spoonful (nourishing base)
- Fresh water — a cup (liquid)
- Mint or pennyroyal (herb) — a few leaves (aroma)
- Honey or wine (optional) — a dash (sweetener)
Ingredients
- Toasted barley flour — 2 tbsp (base)
- Fresh water — 250 ml (liquid)
- Fresh mint leaves — 5-6 (aroma)
- Honey — 1 tsp (optional) (sweetener)
- Lemon juice or mild vinegar — a few drops (refreshing acidity)
Method
- Briefly toast the barley flour in a dry pan for aroma, let cool.
- Mix the flour with a little cold water to avoid lumps, then dilute with the remaining water.
- Crush the mint leaves and add them; let infuse for 10 minutes in a cool place.
- Sweeten with a little honey and add a few drops of lemon juice to taste.
- Stir vigorously just before serving, as the barley settles: drink cool and cloudy.
How it was made : Kykeon (from kykaô, "to mix") is attested since Homer: a drink of diluted barley, flavored with herbs, grated cheese, or wine depending on the recipe. Both thirst-quenching and nourishing, it served as a restorative for workers and travelers, and played a ritual role in the Eleusinian Mysteries (here we reproduce only the profane, domestic version).
The contemporary twist : Serve it iced as an "ancient shake" in a frosted glass, topped with fresh mint — a surprising barley lemonade.
Sources : Homer, Iliad (Book XI, preparation of kykeon) · Andrew Dalby, Siren Feasts (1996)
Socrates · Charactorium