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The recipe for bochet originates from Le Ménagier de Paris, a medieval household management guide written by an older gentleman in 1393 to instruct his young wife on domestic affairs. While the cookbook covers numerous topics, it notably includes remedies for ailments, where the bochet recipe is nestled among various beverages designed for those in need of healing. The preparation of bochet involves intricate methods, challenging both in technique and in its required ingredients.

The Recipe Breakdown

In crafting bochet, the ingredients are sourced with care. The foundational elements for this rich and dark mead include:

• Honey: Six pints of very sweet honey

• Water: Seven sextiers (approximately 1.75 gallons) to begin with