Achieve rockstar status at your next event when you show off these honey inspired cocktails! Credit to Chef David Guas in collaboration with The National Honey Board.
Blackberry Mead-Fashioned - Yield: 1 cocktail
3 each Blackberries
2 Tbsp. Honey syrup (recipe below)
2 dashes Angostura bitters
1 each Orange peel (1in x 3in single pull peel)
1.5 oz. Mead
1 oz. Bourbon
1 splash Water
Combine blackberries, honey syrup, Angostura bitters and orange peel in 8-10 ounce rocks glass. Muddle together, mashing the blackberries. Add a single large ice cube then add the mead, bourbon and water. Using a cocktail spoon, swirl the drink for 30 seconds.
Honey Syrup - Yield: 4 cocktails
.25 cup Wildflower Honey
.25 cup Water
Combine the Wildflower honey and water in a small sauce pot. Heat until dissolved (no more than one minute). Strain, chill, and reserve.
Mead-Melon-Ade - Yield: 1 cocktail
2 oz. Mead
1.5 oz. Honeydew melon juice
2 tsp. Lime juice (roughly 1/2 a lime)
2 Tbsp. Honey-ginger syrup (recipe below)
Peel melon and remove seeds. Chop melon in medium pieces and blend on high for 2 minutes. Place in a fine mesh strainer without pushing pulp through, allowing melon to drain on its own (may take 5-10 minutes). Reserve juice. Combine all ingredients in a shaker with ice and shake vigorously for 30 seconds. Strain in to a 9 ounce flute glass.
Honey-Ginger Syrup - Yield: 4 cocktails
.5 cup Clover Honey
.5 cup Water
2 oz. Fresh ginger, peeled and smashed
Combine ingredients and place in a small sauce pot and bring to a quick boil. Remove from heat and allow ginger to steep for 15-20 minutes. Strain and reserve syrup.
Blackberry Mead-Fashioned - Yield: 1 cocktail
3 each Blackberries
2 Tbsp. Honey syrup (recipe below)
2 dashes Angostura bitters
1 each Orange peel (1in x 3in single pull peel)
1.5 oz. Mead
1 oz. Bourbon
1 splash Water
Combine blackberries, honey syrup, Angostura bitters and orange peel in 8-10 ounce rocks glass. Muddle together, mashing the blackberries. Add a single large ice cube then add the mead, bourbon and water. Using a cocktail spoon, swirl the drink for 30 seconds.
Honey Syrup - Yield: 4 cocktails
.25 cup Wildflower Honey
.25 cup Water
Combine the Wildflower honey and water in a small sauce pot. Heat until dissolved (no more than one minute). Strain, chill, and reserve.
Mead-Melon-Ade - Yield: 1 cocktail
2 oz. Mead
1.5 oz. Honeydew melon juice
2 tsp. Lime juice (roughly 1/2 a lime)
2 Tbsp. Honey-ginger syrup (recipe below)
Peel melon and remove seeds. Chop melon in medium pieces and blend on high for 2 minutes. Place in a fine mesh strainer without pushing pulp through, allowing melon to drain on its own (may take 5-10 minutes). Reserve juice. Combine all ingredients in a shaker with ice and shake vigorously for 30 seconds. Strain in to a 9 ounce flute glass.
Honey-Ginger Syrup - Yield: 4 cocktails.5 cup Clover Honey
.5 cup Water
2 oz. Fresh ginger, peeled and smashed
Combine ingredients and place in a small sauce pot and bring to a quick boil. Remove from heat and allow ginger to steep for 15-20 minutes. Strain and reserve syrup.
