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According to Dr. Dora Goldsmith, an Egyptologist at Berlin’s Freie Universität, the ancient Egyptians were making mixed alcoholic beverages in the Ptolemaic Dynasty, around 300 BC.
While there’s evidence of distilled liquor dating back to 800 BC in parts of Asia, Egyptian “cocktails” more resembled fortified wines and beers. And when the debauched Feast of Drunkenness rolled around, these fragrant, sweet elixirs flowed freely.
Sacred Knowledge
Goldsmith has translated what may be instructions for two such libations from a religious text. “This is a hymn, as far as the text genre goes, but behind that hymn are traces of a recipe,” Goldsmith explains.
Versions of that same sacred song, known as The Menu Song were chiseled onto the temples of Dendera, Philae, and Athribis. “It was recorded many times, which means it was important to the ancient Egyptians.”
As Goldsmith points out, four other Egyptologists have published analyses of this text before her and each has walked away with a subtly different interpretation of what it means. “The truth is that no one is incorrect and no one is correct,” she says.
The ingredients and steps are cloaked in metaphors and poetic language. But it’s not an accident that the text is tricky to follow.
“This belonged into the realm of restricted knowledge. [The ancient Egyptians] believed in the notion that knowledge is power. One way of immortalizing a document that is important while keeping it a secret is to write it in stone, but in a way that is very hard to understand.”
Goldsmith believes that hidden behind these layers of meaning are recipes for preparing two drinks, one for the mortals and one for the gods. The former may have been served at the Feast of Drunkenness, ancient Egypt’s wildest bacchanal.
“The Menu Song was probably sung on these [feast] days, while they drank this fragrant beer, and were in complete ecstasy,” Goldsmith says. “What is important to understand is that beer-brewing here is a mythological act. The brewing itself ensures that the cosmic order remains intact.”
The Feast of Drunkenness
Before we look at the drinks themselves, let’s talk about Hathor, the goddess for whom they were created. This most ancient and powerful of goddesses had a wide mythical jurisdiction over music, sexuality, fertility, motherhood, as well as precious metals such as gold and fragrances including myrrh and labdamum.
“She has two sides,” Goldsmith says. “On the one hand, she’s very loving, but she can also be a raging lunatic. She’s a cute little kitty cat one day and a raging lioness the next.”
Hathor was also the goddess of intoxication. In the myth of the Destruction of Mankind, Ra, the sun god, orders Hathor to slaughter humanity for their lack of reverence. In this tale, she becomes Sekhmet, a lioness goddess (the two deities are sometimes used interchangeably in ancient Egyptian mythology and share attributes).
“Hathor was bloodthirsty, so she was very happy with the task,” Goldsmith says. Before long, the goddess was rampaging out of control. “Ra told her ‘Enough of the killings,’ but she didn’t want to stop,” Goldsmith says.
To halt the carnage, the sun god resorted to trickery. One version of the story recounts that Ra flooded a field of barley and allowed it to ferment, while another claims he simply poured out 7,000 jars of beer. In either case, Ra cleverly dyed the beer crimson using red ochre, a type of edible clay rich in iron oxide.
“When Hathor arrived, she started drinking what she thought was blood,” Goldsmith says. After guzzling the better part of a field of beer, the goddess became too drunk to continue her murder spree and took a nap, thus saving humanity.
Continuing the Ritual
In honor of Ra’s intervention, ancient Egyptians would celebrate each year by drinking lots and lots of beer. By all accounts, the Feast of Drunkenness lived up to its name.
“People would get so drunk that they would climb on the temples,” Goldsmith says. “It was a task on this day to get completely drunk, not just a little, but so much so that you really didn’t know what was going on anymore. [The idea was that] in this state of complete intoxication, you would be able to perceive the goddess better for who she is.”
It’s important to remember that beer brewing was a vital part of life throughout much of the ancient world. It was also historically women’s work. Both Ninkasi, the ancient Sumerian goddess of brewing, and Nephthys, another ancient Egyptian goddess associated with beer, were powerful, feminine beings deemed worthy of veneration.
Goldsmith attempted to recreate the elixir that got the population so wildly intoxicated by following 18 steps laid out in the hymn. Each refers to a part of the earthly beer-making process as well as brewing a drink for the divine realm. The imagined drink for the goddess herself included wine enhanced with costly labdanum resin and gold.
For the mere mortals, the text faithfully describes the steps of brewing beer, starting by soaking flatbreads in water and allowing them to ferment, a practice archeologists believe was common in ancient Egyptian brewing.
From there, the beer gets a few specific enhancements: red ochre to commemorate the myth and lend a striking color, dates and date syrup to lend sweetness, black cumin seeds for an earthy flavor, and mastic and myrrh to perfume the whole mixture.
Although there is no record of the exact quantities of each ingredient, modern-day drinkers could easily make their own approximation. All of these ingredients are edible and available to purchase online.
Goldsmith plans to publish additional details about her versions of the recipes, but until then, is selling kits containing cocktail ingredients and instructions upon email request.
“Both recipes are representations of the goddess Hathor,” Goldsmith says. The result is both laden with symbolism and a pretty tasty beer cocktail. “Beer brewing [in this case] is a mythological act,” Goldsmith says. “The brewing itself ensures that the cosmic order remains intact.”
Modern Summer Drinks in Egypt
In Summer in Egypt, many people start looking for refreshing drinks that can be consumed throughout the day to feel refreshed and get rid of the intense heat, especially during the daytime. For this reason, we review chilled beverages that contain important nutritional elements beneficial to the body.
Sugarcane Juice (ASAB). Among the quintessential summer beverages, sugarcane juice stands tall as a natural coolant. Laden with essential nutrients like calcium, magnesium, and potassium, it replenishes electrolytes lost through perspiration, making it an ideal choice for staying hydrated under the blazing sun. Where to buy: Sugarcane juice, also known as ASAB, can typically be purchased from street vendors, juice stalls, or local markets in regions where it is popular, such as India, Southeast Asia, and parts of Africa. Additionally, some grocery stores and supermarkets may carry bottled or freshly squeezed sugarcane juice. Online platforms may also offer options for purchasing sugarcane juice and related products.
Iced Hibiscus Tea (Karkadeh). Steeped in tradition and flavor, iced hibiscus tea emerges as a frontrunner in the realm of summer thirst-quenchers. Bursting with antioxidants and known for its cooling properties, this vibrant crimson elixir not only refreshes but also rejuvenates, offering a revitalizing respite from the heat. Where to Buy: Dried hibiscus flowers are readily available on various online platforms. For an authentic taste of Karkade tea in Egypt, consider visiting open-air cafes across the country. Additionally, some souvenir shops offer complimentary samples of the beverage.
Iced Coffee. For coffee aficionados unwilling to part with their beloved brew, iced coffee presents itself as a deliciously invigorating alternative. Served over ice, this chilled concoction delivers a satisfying caffeine kick, seamlessly blending the rich flavors of coffee with the chill of the ice, providing a welcome reprieve from the summer heat. Where to buy: Iced coffee is available at numerous cafes, coffee shops, and specialty beverage outlets worldwide. You can also find it in many convenience stores, supermarkets, and even some fast-food chains. Additionally, you can make your own delicious iced coffee at home using various recipes and ready-to-brew mixes available in grocery stores.
Lemon with Mint. Infused with the zesty tang of lemon and the refreshing aroma of mint, this classic combination epitomizes summer refreshment. Bursting with vitamin C and antioxidants, lemon with mint not only hydrates but also revitalizes, leaving you feeling cool, rejuvenated, and ready to take on the day.Where to buy: Lemon with mint beverages are commonly available at cafes, juice bars, and restaurants that offer refreshing drinks. Additionally, you can find bottled or canned lemon-mint drinks in grocery stores and convenience stores. For a homemade option, you can easily prepare lemon-mint infused water by combining fresh lemon slices and mint leaves in water at home.
Fruit Juices. As summer fruits ripen and abound, the possibilities for chilled fruit juices are endless. From succulent watermelon to juicy apricots and beyond, these seasonal delights offer a symphony of flavors and nutrients. Whether enjoyed as a refreshing treat on a scorching afternoon or blended into vibrant smoothies, these fruit juices provide a deliciously nutritious way to beat the heat.
(Source: jakadatoursegypt.com)