12 Drinks of Christmas: Day 9 Diggin’ a Honey of a Cocktail or Two or Three!
It’s now 12/30 and it’s getting close to the big night. You know what should be served that night amidst all the cocktails so be ready for that one tomorrow. This year seems to be the year I come up with distinctly different cocktails. Tea, gingerbread and now HONEY. This isn’t just any honey– it’s artisanalhoney that makes for a unique flavor and something very interesting when it comes to drinks. So as mixology moves into artisanal ingredients, why not things like honey as well as herbs?
Honey Sommelier Marina Marchese, of Red Bee Honey in Weston, Connecticut, has become a celebrity in the honey and beekeeping worlds and has focused much of her work educating people throughout Connecticut as well as across the country about the culinary delights of single-origin artisanal honey through her honey tasting workshops, speaking engagements, and media appearances. Although she is not an official spokesperson for the National Honey Board, her passion for this pure liquid gold has driven her to become a respected expert in the artisanal honey industry earning her the title of being a “honey sommelier”.
“My mission is to educate people about artisanal honey as a food and to elevate the respect of honey tasting to a high art,” says Marina. “Like wine, honey is complex and its flavor profile is not revealed by its label.”
Red Bee Bee’s Knees cocktail
1 1/2 oz gin – (Bombay Sapphire Gin or Hendrix Gin)
1/4 oz Red Bee Linden honey
1/4 oz lemon juice.
Shake the ingredients very well with ice to integrate the honey, and strain into a cocktail glass.
Sounds amazing doesn’t it?
Here’s a more complex cocktail– this sounds and looks yummy!
The Plight of the Honey Bee
(Courtesy of Bon Appetit)
1 oz of honey liquor*
.5 oz of Basil Hayden’s Bourbon
1 oz of honey syrup**
.5 oz of milk
.5 oz of honey vinegar***
.25 oz of orange juice
Combine all ingredients in a shaker and shake dry for one minute. Add ice and shake one more minute. Strain into a coupe glass. Cover glass with striped stencil and spray with liquid licorice****.
*For honey liquor: Mix vodka (750 ml bottle) with one cup of organic honey. Shake until combined.
** For honey syrup: Mix 2 cups of hot water with 2 cups of organic honey. Shake until combined.
***For honey vinegar: Mix 1 cup of Champagne vinegar with 1/2 cup of organic honey. Shake until combined.
****For liquid licorice: Mix 2 cups of anise flavored liquor (sambuca works just fine), one cup of water, and one cup of black licorice candy or licorice powder (the less sweet, the better). In a saucepan combine water and anise liquor and bring to a boil. Add licorice, stir until licorice is liquid. Let cool. Pour in an spray bottle.
This recipe is courteys of Bon Appetit Online.
This last cocktail is found on Chowhound.chow.com
Honey Pear Champagne Cocktail
1 oz J Pear Liqueur
1/2 oz 42 Below Honey Vodka
6oz J Sparkling Wine
Chill liqueur and vodka, then strain into Champagne glass.
Top with sparkling wine.
Take orange twist over the glass, then drop in.
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