When recreating an event at a site that is dry what do you drink? I prefer drink syrups which can be diluted to taste with water. They are easy to make, easily transportable, and do not require special storage. I have two that I use regularly at events; Sekanjabin (oxmel) and Syrup of Pomegranites. I have also recently discovered two new favorites which are destined to become regular syrups to bring with me camping or at events; Syrup to Cool the Stomach and Allay Chollor and Apple Syrup, a syrup based off of "An Apple Drink with Sugar or Honey". I hope you try these out and respond back with your own opinions of them. Syrup of Simple Sekanjabin (Oxymel) - Persian Mint Drink - " An Anonymous Andalusian cookbook of the 13th Century" as translated by David Friedman. Sekanjabin refers to the "family" of drinks made with vinegar, sugar and water (Meade, 2002). I prefer to use red wine vinegar as the base of my drink. I have also used flavored vine
Welcome to Give it Forth: Adventures in Medieval Cooking. In the SCA (Society for Creative Anachronism) I am known as the Honorable Lady Bronwyn ni Mhathain, Shire of Winged Hills, Barony Flaming Gryphon, Midrealm.