Hipocras Drink
1 bottle (750 ml) Sweet red or white wine
225-350g (8-12oz) Sugar (or equivalent Honey)
1 tbsp Caraway Seeds
1 tbsp Cardamom
1 tbsp Cinnamon
1 tbsp Cloves
1 tbsp Ginger
1 tbsp Nutmeg
1 tbsp White Pepper
Muslin Cloth
Bring the wine and sugar or honey to a boil.
(If using honey, skim off the scum as it rises).
Taste for sweetness (adding honey or sugar to taste).
Remove from heat, stir in spices, and allow to stand (covered) for 24 hours.
The spices will create a thick residue which will settle to the bottom.
Using a ladle or syphon, decant the wine into another container through a funnel lined with 2 or 3 layers of muslin to remove the spices, ensuring that the residue is not disturbed.
Bottle.
Make at least 1 month before serving.
Improves with age.
Potus Ypocras
Take a half lb of canel tried, of gyngyuer tried,
a half lb of greynes,
iii unce of longe peper,
iii unce of clowis,
ii unce of notemugges,
ii unce and a half of carewey,
ii unce of spikenard,
a half unce of galyngale
ii unce of sugir,
iilb Si deficiat sugir,
take a potel of honey.
From Goud Kokery
Potus Ypocras is named after the famous physician Hippocrates and was known for it's tonic or medicinal properties.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved