S.A.L.T. Bar - Punch à la Romainé cocktail recipe
Lavish 10 course meals were the norm for first-class passengers aboard the transoceanic voyages of yesteryear. Drinks were meticulously paired including this shaved-ice concoction popularized by famed French chef Georges Auguste Escoffier. The light and refreshing Punch à la Romainé is our interpretation of the Titanic’s classic palate cleanser.
View the full recipe here:
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Making Hippocras at Home | Medieval Spiced Wine
Using spices that I'd never heard of, I recreate the Hippocras recipe from The Forme of Cury. Served hot or cold, this spiced wine is a treat year round.
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LINKS TO INGREDIENTS & TOOLS**
Conical Coffee Filter:
Cinnamon Sticks:
Galangal:
Cloves:
Long Pepper:
Grains of Paradise:
Nutmeg:
Marjoram:
Cardamom:
Spikenard:
LINKS TO SOURCES**
The Forme of Cury:
To The King's Taste by Lorna J. Sass:
The Silk Roads by Peter Frankopan:
The Trial of Gilles de Rais by George Bataille:
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MENTIONED LINKS
The Four Humors:
HIPPOCRAS
ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury)
Pur Fait Ypocras Treys unces de canell & iii unces de gyngenuer, spykenard de spayn le pays dun denerer, garyngale, clowes gylofre, poeurer long, noiez mugadez, maziozame, cardomonij de chescun i quart’ douce grayne & de paradys, flour de queynel, de chescun dm unce de toutes soit fait powdour, &c.
To Make Hippocras: Three ounces of cinnamon and three ounces of ginger, spikenard of Spain the size of a denier (or small french coin). Galangal, cloves, long pepper, nutmeg, marjoram, cardamom, a quarter ounce. 1/10th ounce Grains of paradise and powdered cinnamon, etc.
MODERN RECIPE
INGREDIENTS
- 2 Bottles Red or White Wine
- 1 ounce (28g) of cinnamon sticks
- 1 ounce (28g) of fresh ginger slices
- ¼ Teaspoon spikenard root
- 1 Teaspoon galangal
- 1 Teaspoon cloves
- 1 Teaspoon Long pepper
- 1 Teaspoon Nutmeg
- 1 Teaspoon Marjoram
- 1 Teaspoon Cardamom
- ½ Teaspoon Grains of Paradise
- ½ Teaspoon Ground Cinnamon
METHOD
1. Pour the wine into a large pitcher. Grind your spices and mix them into the wine. Cover the container and let sit for 1 to 2 days.
2. Pour the wine into another pitcher through a coffee filter or jelly bag to remove any spices*. Serve wine warm, cold, or at room temperature.
*The remaining spices can be used in stews, sauces, or to make soap.
PHOTO CREDITS
Apicius: By Bonho1962 - Own work, CC BY-SA 3.0,
Roman Wine: Carole Raddato from FRANKFURT, Germany / CC BY-SA (
Sangria: Evan Swigart from Chicago, USA / CC BY (
Weinachtsmarkt: Chistiane Tubbesing, Göttingen / CC BY-SA (
Gluhwein Boot: BKP / CC BY-SA (
#tastinghistory #hippocras #hypocras #spicedwinerecipe
Thanksgiving Punch
This Thanksgiving Punch made with apple cider, whiskey, fruit juice, brandy, and soda packs the delicious flavors of fall and winter in one delicious holiday drink recipe!
FULL RECIPE:
18th Century Energy Drink - Switchel 18th Century Cooking
Today we prepare what would have been an 18th Century equivalent of a modern energy drink. This revitalizing drink was served to tuckered field hands and sailors.
RECIPE: Start with a half gallon of drinking water. Add half a cup of unsulfured molasses, a quarter cup of apple-cider vinegar, and a heaping tablespoon of powdered ginger. Stir very well. #townsendsswitchel
Libations of the 18th Century -
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18th Century Energy Drink - Switchel 18th Century Cooking S6E1
A RUM PUNCH style COCKTAIL can make the most of all your FRUITS and JUICES
This Rum Punch drink uses whatever fruit and juices that I had available. Add them all together to make a great fruity cocktail and, enjoy!
50ml Gold Rum
30ml Lime juice
50ml Orange juice
20ml Sugar water
1/2 Kiwi
Fresh ginger
Top Cranberry
Enjoy!
Easy to make, easy to drink!
The Incredible Spiced Wine of Ancient Rome
Click here to get 50% OFF your first 6-bottle box plus a BONUS bottle! That’s 7 bottles for $53 + taxes! Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches.
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Mastic Powder:
Saffron Threads:
LINKS TO SOURCES**
Apicius De re coquinaria:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Laocoon and his sons: By Hagesandros, Athenedoros, and Polydoros - LivioAndronico (2014), CC BY-SA 4.0,
Terroir: Marianne Casamance, CC BY-SA 4.0 via Wikimedia Commons
Livia: By George E. Koronaios - Own work, CC BY-SA 4.0,
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