Mulsum (drink)

Mulsum was a wine-based drink popular in ancient Rome. It was made by mixing wine with honey and spices. The wine used was often a lighter, less alcoholic variety. The honey was typically added in a ratio of one part honey to four or five parts wine, although the exact proportions could vary significantly depending on personal preference.

The spices used in mulsum were also variable, but common ingredients included pepper, bay leaf, mastic, and saffron. These additions were intended to enhance the flavor and aroma of the drink.

Mulsum was often served as an aperitif before meals, believed to aid digestion and stimulate the appetite. It was a common beverage enjoyed by all social classes, although the quality and ingredients used would have varied accordingly. Poorer Romans likely had access to simpler, less refined versions of mulsum, while the wealthy could afford more expensive wines and exotic spices.

The preparation of mulsum involved careful mixing of the ingredients. The honey was typically dissolved in a small amount of warm wine before being added to the larger quantity of wine. The spices could be steeped in the mixture to infuse their flavors. The drink was often chilled before serving.

While the term "mulsum" generally refers to the honeyed wine, it can also be used more broadly to describe other sweetened wine-based beverages of the Roman era. The popularity of mulsum waned with the decline of the Roman Empire, but similar honeyed wine drinks have continued to be enjoyed in various cultures throughout history.