cinnamon

If I am aware of which of the more than 100 varieties of cinnamon I’m using, I will give that information in the recipe description.

Aqua Rubea

Aqua Rubea

Aqua Rubea sounded so pretty that when I was preparing for our SCA Royal Brewer competition (which I won that year) I just had to try to make it.  It is a medicinal tonic, commonly referred to as a cordial, but not at all sweet like our modern sipping cordials.  […]

Aqua Composita

Aqua Composita

Aqua Composita is a tonic, a medicinal cordial; it was not sweetened in most versions I found.  The document linked here is my full-length competition documentation examining how I made a batch, the recipes I found and the redaction decisions I made (and what I’d do differently next time). I […]

16th Century Sack

16th Century Sack

This is an example of retroengineering to create competition documentation.  I don’t recommend it.  It’s true that when I created this recipe, which has always done well in competition, I took historical recipes into consideration.  I did not, however, take notes.  Back then I didn’t even keep a notebook.  When […]

Peach Cordial

Peach Cordial

     My nephew Ross has been making cordials since college, but just recently knocked my socks off with this one and the Cranberry Cordial also on this site. Have you tried this? Made it, tasted it?  What did you think?      3 lbs peaches, pitted and quartered (I left the skins […]

Isabelle's Belgian Wit

Isabelle’s Belgian Wit

My historic enactment friend Lady Isabelle Henry gave me this recipe for a refreshing, crisp Wittebier. Bring 6 gallons of water to boil. Remove from heat. Add 6.6 pounds 40% wheat/60% barley liquid malt extract. Return to boil. Add 3/4 ounce Tettnanger hops (30 mins) Add 3/4 ounce Saaz hops […]

Spiced Honey Walnut Cordial

Spiced Honey Walnut Cordial

What to do with a lot of brandy-soaked toasted English walnuts?  Let’s see…make butter brickle candy and coat it with dark chocolate, that’s what! Have you tried this? Made it, tasted it?  What did you think? The Recipe The recipe is completely and utterly modern. The ingredients all existed over […]

Middle Eastern Metheglin

Middle Eastern Metheglin

This recipe is my own invention. I had mesquite honey, and was trying to match it with complimentary spices; it happened to correspond with teaching at a Middle Eastern- themed event.  This was the first mead I entered in competitions, and was a huge success everywhere I took it.  It definitely […]