Muslum was a Roman tipple made by mixing honey into white wine.
It was a great Roman favourite, and was served with meals or as a refreshment on its own. It was also used as a libation to the gods.
Historical food reconstructionists suggest adding a 1/2 cup (4 oz / 125 ml) of honey to a bottle of medium-dry white wine, stirring and serving the drink chilled (though it’s doubtful that sticking it in a refrigerator is all that authentic to the period.)
“Authenthic” Mulsum has been made in our times since 1992 by Hervé Durand’s wine-making company (“Les Mas Gallo-Roman des Tourelles”) in Beaucaire, Provence on the site of a rebuilt Roman farmhouse.
There is also a modern style of mead made by homebrewers called “Mulsum.” It is made from honey and any vegetable or fruit (though not grapes or apples — using grapes would make it wine instead of mead, and apples would make it cider.)
