This is simple syrup turned on its head - use in cocktails, marinades, or to spice up salad dressings
Wash, rinse, and dry a small glass jar (an 8oz or a pint sized jar would be be perfect)
Wash and dry the herbs you are adding. I used the combination above in my oxymel, but Bon Appetit recommends any combination or the ones above, garlic, chamomile, sage, etc..
Pack the herbs into the bottom of the jar. Add the vinegar and honey on top of the herbs and close the jar. If the honey isn't fully mixed when added, it will dissolve on its own in a few hours.
Store in a cool, dark location. Shake to stir occasionally. The oxymel will be ready in two weeks.