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Another Cordial Question

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lostnbronx

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Sugar seems to be the standard sweetener for cordials made from spirits. What would honey do for the flavor? I intend to make a mango cordial from a bottle of smooth vodka. Would honey be a no-no here? I'm a newcomer to cordials (both the making and the drinking of), so any thoughts would be welcome.

-David
 
I think that sugar is probably used because it doesn't compete with the other flavors, the honey surely would. That being said there are some excellent Cordials out there that are made with honey, I had a few at Pennsic. I think that for the stronger tasting fruits honey would add a bit of depth without competing too much. The lighter bodied fruits and you'd probably want to use a mixture of sugar and honey. Experiment!

Wrathwilde
 
There is a drink called medovaca in the Zagreb area of Croatia that is a mixture of Mead and Rakija (grape brandy) that's pretty over the top. It's strong but has a very nice flavor. Kind of a dangerous thing.

Cheers,

Oskaar
 
Tried honey in a 200ml of the blueberry cordial I'm making, the amount of honey needed for sweetening was enough to over power the blueberry aroma and flavor.

Made me think of that Prussia liqueur, Barenjager.

Dmntd
 
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