One sunny weekend in July 2014 saw Yorkshire embrace the Tour de France. We popped up to see what the fuss was about, a few bottles in our panniers.
We were staying with some good friends who just happened to live near the heart of the action, and had been working on some experimental home brew projects of local mead and dandelion wine. As a result, we thought the only appropriate thank you present was a little something to mix with both.
The mead recipe called for a little research (it’s not something we work with every day) but we had a little left over from our mulled cyser from the previous Christmas and saw how well it worked with ginger and whisky in a sort of penicillin variant. That was one to put away for the colder months.
For the elderflower wine, we took our inspiration from Simon Difford and worked up an elderflower Manhattan that went down very nicely with the Saturday night barbecue we were treated to.
Just Add Mead
A winter warmer of sorts. Ginger, honey and whisky is an age old medicinal combination, so this would go well with a little hot water and fresh lemon juice next time you’re coming down with a cold:
- Bottle 30ml Com pass Box Great King Street Artist’s Blend Scotch whisky and 20ml The King’s Ginger Liqueur.
- Transport to Knaresborough by train and then stir down over ice with 50ml home-made Yorkshire mead.
- Garnish with a piece of lemon peel cut into the shape of a cycling jersey.
Floral and refreshing on a hot summer’s evening, this will rinse the dust from your throat after a hard day at la tête du peloton:
- Stir 60ml bourbon, 30ml elderflower wine, 15ml dry vermouth and two dashes of aromatic bitters with cubed ice.
- Strain into a chilled coupe glass and garnish with a cherry (and a teeny King of the Mountains jersey).