History of alcoholic drinks "Gandhara stills" were only capable of producing very weak liquor, as there was no efficient means of collecting the vapors at low heat. While the art of wine making reached the Hellenic peninsula by about 2000 BC, the first alcoholic beverage to obtain widespread popularity in what is now Greece was mead, a fermented beverage made from honey and water. However, by 1700 BC, wine making was commonplace. During the next thousand years wine drinking assumed the same function so commonly found around the world: It was incorporated into religious rituals. It became important in hospitality, used for medicinal purposes,
Ghanaian cuisine maize) are common. Along the Lake Volta and south Ghana, palm wine extracted from the palm tree can be found, but it ferments quickly and then it is used to distil akpeteshie (a local gin).Akpeteshie can be distilled from molasses too. In addition, a beverage can be made from kenkey and refrigerated into what is in Ghana known as "iced kenkey". Along north Ghana, bisaab/sorrel, "toose" and "lamujee" (a spicy sweetened drink) are common non-alcoholic beverages whereas "pitoo" (a local beer made of fermented millet) is an alcoholic beverage. In urban areas of Ghana drinks may include fruit juice, cocoa