Hyppocras (2)

• 6 gallons of red wine
• 2 oz cinnamon
• 1 oz ginger
• 2 drams cloves
• 2 drams nutmeg
• 1/2 dram white peppercorns
• 2 drams cardamoms
• 3 oz musk mallowseed

Bruise all spices and place in spice bag (a cotton bag) with half-dozen marbles and tie closed. Sink spice bag in wine under airlock. Taste wine every other day until satisfied with the taste. Remove spice bag and sweeten wine if desired. [Recipe adapted from John French’s Art of Distillation , 1651.]