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Getting Buzzed on Honey Cocktails

To make the honey bear ice pops, place all ingredients (except the Prosecco) in a blender and blend until smooth. Pour mixture into molds and freeze for 4-6 hours. Place an ice bear in a glass and top with Prosecco. Serve immediately.

How to pick the right honey for your cocktail: The flavor possibilities of honey and spirit pairings can be highly nuanced, and the best pairing is up to your palate. However, with more than 300 honey varietals produced in the United States, all sourced from different botanicals, the options can seem overwhelming.
Here are a few suggestions:

Dark rum pairs well with Florida mangrove honey, given its complementing notes of butterscotch.

Floral gins benefit from a more delicate orange blossom honey.

Scotch and bourbons play well with a rich buckwheat honey, with notes of chocolate, coffee, and molasses.

For more vegetal cocktails that use agave spirits like tequila or mezcal, try a honey with grassy undertones such as an alfalfa honey.

Buzz Worthy honey cocktail. Photo by Gyorgy Papp
Buzz Worthy honey cocktail. Photo by Gyorgy Papp

Buzz Worthy

This exotic blend of mezcal, mango, and passion fruit, complemented with a touch of honey, will transport your taste buds to a tropical paradise. For an elevated experience, coat the rim with lightly toasted black sesame seeds, adding aroma and drama to the glass.

Ingredients

  • 1 1/2 oz. mezcal
  • 1/2 oz. lemon juice
  • 1/2 oz. salted honey sesame orgeat (recipe below)
  • 1/2 oz. passion fruit puree
  • 1/2 oz. mango juice
  • Toasted black sesame seeds to rim glass

Rim the glass with honey and sesame seeds, and set aside. Add all ingredients to a mixing tin with ice and shake well. Strain into your rimmed glass with a large ice cube.

Salted Honey Sesame Orgeat

  • 1 1/2 cups sesame seeds
  • 1 1/2 cups water
  • 1 cup honey
  • Pinch Maldon Salt
  • 1/2 tsp. orange blossom water

In a food processor, finely grind the sesame seeds. Combine the remaining ingredients (except the orange blossom water) in a small pot and bring to a boil. Add the ground sesame seeds and simmer for about 5 minutes. Remove from heat and allow to cool. Add the orange blossom water and transfer to the refrigerator to chill for at least 12 hours. Strain through a fine-mesh sieve or cheesecloth, and store in a sealed container in the refrigerator for up to 2 weeks.

Hangover Cure? Sure, honey is a sweet and tasty superfood with antibacterial and antiviral properties that can boost your immune system and fight sickness, but did you know it could also prevent your next hangover? The natural sugars in honey help the alcohol metabolize in the body and prevent sudden changes in blood sugar levels. A tablespoon before bed and again in the morning can help seal the deal.

Bee-Witched honey cocktail. Photo by Gyorgy Papp
Bee-Witched honey cocktail. Photo by Gyorgy Papp

Bee-Witched

This elegant variation on the Bee’s Knees boasts a delightful twist. The sweetness of ripe pear is enhanced by the aromatic notes of lavender and vibrant butterfly pea flowers, creating a sensory experience that is nothing short of enchanting. Yet, it’s the locally sourced honey that infuses this cocktail with its irresistible sweetness and steals the show in this cerulean beauty.

Ingredients

  • 2 oz. gin
  • 1 oz. fresh pear juice
  • 3/4 oz. butterfly pea and lavender honey syrup (recipe below)
  • 3/4 oz. fresh Meyer lemon juice
  • Honey and lavender and/or cornflower petals to rim glass
  • Dehydrated and butterfly pea–infused pear slices to garnish (optional)

Rim a coupe glass in honey and dip in mixture of lavender and/or cornflower petals, and set aside. Add all remaining ingredients to a mixing tin with ice and shake well. Strain into the rimmed coupe glass and garnish with a dehydrated pear slice.

Butterfly Pea and Lavender Honey Syrup Ingredients

  • 1/2 cup wildflower honey
  • 1/2 cup water
  • 1 tbsp. dried butterfly pea flowers
  • 1 tbsp. culinary-grade dried lavender

Combine all ingredients in a saucepan and bring to a low simmer. Remove from heat, let steep, and then strain. Store in a sealed container in the refrigerator for up to 2 weeks.

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