The Farmhand's Friend: Posca

Posca

Background: Known as Posca to the Latins, Oxymel to the Hellenes, and Sekanjabin to the Parthians, Posca is a popular drink among the working class. Posca is a favorite among farmhands and peasants alike as those who had sweat greatly from hard work found themselves rejuvenated after partaking in Posca. Alchemists later discovered that Posca is high in Kalium which allows workers to recover much faster from work than just drinking water or ale. As such many plantation owners and overseers took to issuing Posca rations to their workers during the long summer days. Some even add citrus fruits for flavoring and vigor. 

A fresh glass of Posca

Ingredients:

    • 350 Milliliters of Red Wine Vinegar

    • 120 Milliliters of Honey

    • 5 Grams of Salt

    • 5 Grams of Coriander 

    • 5 Grams of Gingifer 

    • 5 Grams of Morningstar Anise 

    • 950 Milliliters of Water

Instructions: 

    1. Add all the ingredients to a pot and bring to a boil.

    2. Let boil until the honey has fully dissolved. 

    3. Strain out the Coriander, Gingifer, and Morningstar Anise.

    4. Let fully cool then serve.