Mead can serve as a glorious addition to a cocktail. Honey provides a robust and elegant sweetness that is much preferred to white sugar or the standard corn syrup-- Yuck! Try the recipes below, or try replacing a sweet liqueur with a mead that plays nice with the other cocktail ingredients. You're only limited by your own creativity, so get mixing!
1.5oz Añejo Tequila or Mezcal
1.5oz Any "Hunter" Series Chile Pepper Mead
1/2 part Fresh Lime Juice
1/2 bottle of Fever Tree Bitter Lemon
Add everything except the Bitter Lemon to a shaker with ice and shake vigorously. Strain into a salted-rim glass filled with ice and top with the Bitter Lemon. Garnish with a lime and let the spice wash over you.
1oz. of Gin (sub vodka if you so desire)
1oz of Blacksmith
3/4oz of fresh squeezed lemon juice
3/4oz of honey syrup
Muddle the blackberries into the bottom of a glass. Combine the rest of the ingredients in a shaker and briefly shake. Fill the glass with crushed ice and pour the mixture from the shaker into the glass. Garnish with a lemon rind and admire your creation.
Old Southen Hunter
1.5oz Rye Whiskey
.5-1.5oz (to taste) Castellan, Hunter, or Archer
2 dashes of orange bitters
Add one ice-cube to a rocks glass and pour the mead and whiskey over it. Add 2 dashes of orange bitters. Add a small swizzle of honey (very scientific term) on a spoon and stir the drink with it. Garnish with a orange rind and find a fireplace.
Heat me up, Scotty
1 part Archer
1 part Fresh Pressed Apple Cider (We recommend Distillery Lane Ciderworks)
1 cinnamon stick
Orange rind (optional)
Heat the mead and cider in a saucepan until you can smell the alcohol evaporating (about 175 degrees), then remove and serve with a cinnamon stick. If you're feeling frisky, add a splash of grain alcohol or bourbon after finished heating.
Heat me up, Scotty