A good and fast bar mixed drink recipe for Lolita, with tequila, lime juice, honey and Angostura® bitters.
Ingredients:
20 ml tequila
10 ml lime juice
1 tsp honey
2 dashes Angostura® bitters
Mixing instructions/directions/method:
Shake, strain over one or two ice cubes in a cocktail glass, and serve.
Serve in a Cocktail Glass
Category: Cocktails / Short drinks
A good and delicious bar mix drink recipe for Medd, with honey, water, lemons, cloves, sugar, ginger, yeast and bread.
Ingredients:
2.3 liters honey
9 liters water
4 lemons
30 g cloves
900 g sugar
1 piece scoured ginger
60 g yeast
1 piece bread
Mixing instructions/directions/method:
1. Spread the yeast on a piece of bread.
2. Boil the water, honey and sugar. Stand in an earthenware pot. Skim off any scum. Add lemon juice, cloves and ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days.
3. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
Serve in a
Category: Liqueurs / honey
Melzinho, with honey and cachaca.
Ingredients:
50 ml honey
90 ml cachaca
Mixing instructions/directions/method:
Combine ingredients in a cocktail shaker and shake. Pour into a pousse cafe glass with ice.
Serve in a Pousse Cafe Glass
Category: Other Drinks / honey
A good and delicious bar mix drink recipe for Mistea, with Canadian Mist® whisky, tea and honey.
Ingredients:
1 1/2 oz Canadian Mist® whisky
7 oz hot tea
1 tsp honey
Mixing instructions/directions/method:
Stir ingredients together in a glass mug. Garnish with a lemon wedge, and serve.
Serve in a Mug
Category: Cocktails / Long drinks
Mulled Madeira, with madeira, honey, lemon juice, oranges, cloves, cinnamon and Cointreau® orange liqueur.
Ingredients:
4 cups madeira
6 tbsp honey
2 tbsp lemon juice
8 strips oranges peel
6 whole cloves
1/2 cinnamon stick
1/2 cup Cointreau® orange liqueur
Mixing instructions/directions/method:
Combine madeira, honey, juice, peel, cloves and cinnamon in a large saucepan and bring almost to simmer over medium heat. Reduce heat and cook for 10 minutes (do not simmer). Add cointreau and stir until hot. Serve warm in heat proof glasses or mugs, leaving peel and spices in pan.
Serve in a Mug
Category: Punches / madeira
A simple and easy delicious bar drink recipe for Orange Flip, with orange juice, egg and honey.
Ingredients:
10 cl orange juice
1 egg yolk
1 tbsp honey
Mixing instructions/directions/method:
Combine ingredients in a blender, and serve into glasses.
Serve in a
Category: Non-Alcoholic / by flavor
Oxymoron, with vodka, lemon juice and honey.
Ingredients:
1 shot vodka
1/2 shot lemon juice
1 tbsp honey
Mixing instructions/directions/method:
Maintain the vodka and juice at room temperature. Mix in an old-fashioned glass, and add the honey. The honey will sink to the bottom. Swirl the drink more or less to vary the amount of honey dissolved.
Serve in a Old-Fashioned Glass
Category: Cocktails / Short drinks
Pineapple Power, with pineapples, water, honey and ginger.
Ingredients:
1 can pineapples
2 cups water
1 tbsp honey
1/4 tsp ginger
Mixing instructions/directions/method:
Place the can of sliced pineapple, with juice, into a blender jar. Add the water, honey and ginger, and blend on medium speed until well mixed. Pour into one tall, two medium, or three small glass.
Serve in a
Category: Non-Alcoholic / by flavor
A simple and easy delicious bar drink recipe for Scotch Toddy, with Scotch whisky, honey, tea and water.
Ingredients:
1 shot Scotch whisky
1 tbsp honey
1 bag tea
boiling water
Mixing instructions/directions/method:
In a standard coffee mug put the scotch, honey and tea bag. Pour boiling hot water to fill mug. Steep for about one or two minutes. Then remove and dispose of tea bag.
Serve in a Coffee Mug
Category: Coffee and Tea / Tea
A simple and easy delicious bar drink recipe for Scottish Highland Liqueur, with Johnnie Walker® Scotch whisky, honey, angelica root, fennel and lemons.
Ingredients:
1 fifth Johnnie Walker® Scotch whisky
1 1/2 cups mild honey
2 tsp dried and chopped angelica root
1/4 tsp crushed fennel seeds
2 2-inch strips lemons peel
Mixing instructions/directions/method:
Combine all ingreds in aging container. Cover tightly and shake gently several times during the first 24 hrs. After 24 hrs, remove the lemon zest. Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day. Strain through a wire sieve to remove the angelica root and fennel. Return to aging container, cover and let stand undisturbed in a cool dark place for 6 months. Siphon or pour clear liqueur into a sterile bottle. The cloudy dregs may be saved for cooking.
Serve in a
Category: Liqueurs / by flavor