Historical drinks

Vedic ritual drink

thumb|250px|Chicha served at the yearly Archaeology Museum, Sogamoso|Fiesta del Huán, to celebrate the December solstice at the Sun Temple in [[Sogamoso, Boyacá, Colombia]] Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (Chenopodium quinia), kañiwa (Ch

Pulque (; ), occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, a rather viscous consistency and a sour yeast-like taste.

thumb|Circe and Odysseus, white-ground lekythos by the Athena Painter, ca. 490–480 BC. From Eretria National Archaeological Museum in Athens, 1133.|250px|right Kykeon (, ; from , ; "to stir, to mix") was an Ancient Greek drink of varied description. Some were made of water, barley and naturally occurring substances. Others were made with wine and grated cheese. It is widely believed that kykeon refers to a psychoactive brew, as in the case of the Eleusinian Mysteries. A kykeon was used at the climax of the Eleusinian Mysteries to break a sacred fast, but it is also mentioned as a favourite dri

thumb|A glass of modern posca with ice Posca () was an ancient Roman drink made by mixing water and wine vinegar. Bracing but less nutritious and generally less palatable than wine, it was typically a drink for soldiers, the lower classes, and slaves.

aspect of history

thumb|A modern bottle of Conditum Paradoxum

Shedeh was a drink of ancient Egypt. Although it was long thought to have been made from pomegranates, recent evidence suggests it came from red grapes.