We'll admit it - this ancient wine and honey mixture falls into a bit of a grey area when it comes to categorization, but in a pinch, it'll hit the same notes as a very sweet mead with much less fermentation time (actually, there's NO fermentation time). This recipe is adapted from the Apicius, a very early Roman cookbook from 4th or 5th century CE. This makes one glass, but could easily scale up in a very large pot for a party.

If nothing else, drinking like a Roman is a pretty high ambition, so enjoy yourself.