Holiday Party Cocktails: Ancient Roman Mulsum [Recipe]

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Looking for a good drink to serve a crowd this holiday season? Lesley M.M. Blume, author of the fabulous new book Let’s Bring Back The Cocktail: A Compendium of Impish, Romantic, Amusing and Occasionally Appalling Potations from Bygone Eras,shares another cocktail recipe sure to please both the civies and the plebeians this holiday season.

Ancient Roman Mulsum

Recipe by Lesley M.M. Blume

“While it would be nice to have the Roman gods in our lives again (they were always up to something inspiringly naughty), it’s questionable whether the wines of the ancient Romans would appeal to modern tastes. They often had to dilute their wines with water (and sometimes seawater), sweeten them with honey, and temper them with lemon juice and spices—just to get them to the point of palatability. What a shame that Bacchus never got to experience a simple, lovely glass of Cabernet Sauvignon.

Yet if you decide to stage an ancient Roman orgy of some variety, here’s a modern recreation of the sweet Roman drink mulsum, a mixture of wine and honey.”

Yield: Serves 4-5


  • 1/2 cup clear honey
  • 1 bottle medium-dry white wine


  1. Warm honey.
  2. Add wine and stir.
  3. Chill before serving.

Wine Pairing Suggestion From 

2011 Domaines Astruc Viognier This French Viognier has a light pale gold color and an intense nose with aromas of apricot, white peach, pear and honey. The mouth feel is very rich and aromatic with a long lasting finish. Best served with creamy cheeses, roasted chicken, shellfish, seafood and anything with butter, cream or a buttery/creamy sauce. Also enjoyable on its own as anaperitif.

Wine glasses photo from

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