ah the mead cocktail, a thing of beauty. Actually I started making cocktails as a way of diluting meads that were opened and starting to go sour on me. Turned out I liked them almost as much as the mead itself.
mead-tini
You could use gin, or you could use brandy (which I prefer). I've also been tossing around the idea of using a well oaked metheglin, but I like pyment better in this.
2 1/2 oz gin (or brandy)
1 1/2 oz dry white pyment
garnish with a wedge of lemon peel
stir, don't shake you blasted 007 fans
Sunset from the hive
1 oz traditional mead
2 oz cranberry juice
1 oz orange juice
serve in a champagne flute. put the mead in first, then float the cranberry on top, and the orange ontop of that.
Sex in the apiary
1 1/2 oz strong dry traditional mead
1 1/2 oz peach melomel
1 oz cranberry juice
2 oz orange juice
2 oz pineapple juice
1 oz passion fruit nectar
Shake, strain through crushed ice and serve in a highball with an orange slice.
Drunken drone
3/4 cup braggot
1/4 cup coke
1 1/2 oz tenessee whiskey
You can take it up to pint size, just as long as you're not driving home.
Beesting
1 cup stout braggot
1 cup cyser
would also work well with a IPA style braggot.
Burning glory
4 oz strong ginger beer
1/2 oz gin
2 oz krupnik or fortified metheglyn
splash of grenedine (optional)
1 piquant chile or other small red pepper
Still experimenting with the proportions. Slit the pepper down, but not enough to divide it in two. Scrape out the seeds and membranes, and put it in a highball or old fashion glass. Fill 1/4 of the way with crushed ice. Pour the krupnik and gin in first, the add the ginger beer and stir.
Ok this one I'm still working out. It was supposed to be a virgin mojito, then it became something else, and how it got alcoholic again I don't know. I'm still toying with it but here's more or less how it runs:
put around 10 leaves of fresh mint, 1 spoon of course sugar (sugar in the raw is ideal), and 1/2 a lemon, quartered, in a mortar. Grind up really well, making sure to really break down the lemon peel to get the oil out. Pour into a cocktail shaker. Add a cup of unsweetened ice tea to the mortar to dissolve any left over sugar/mint particles, and add it to the shaker along with 4 oz sweet mead. Shake, strain into a glass of ice, and add more ice tea to the desired volume (I usually go for around a pint).
mead-tini
You could use gin, or you could use brandy (which I prefer). I've also been tossing around the idea of using a well oaked metheglin, but I like pyment better in this.
2 1/2 oz gin (or brandy)
1 1/2 oz dry white pyment
garnish with a wedge of lemon peel
stir, don't shake you blasted 007 fans
Sunset from the hive
1 oz traditional mead
2 oz cranberry juice
1 oz orange juice
serve in a champagne flute. put the mead in first, then float the cranberry on top, and the orange ontop of that.
Sex in the apiary
1 1/2 oz strong dry traditional mead
1 1/2 oz peach melomel
1 oz cranberry juice
2 oz orange juice
2 oz pineapple juice
1 oz passion fruit nectar
Shake, strain through crushed ice and serve in a highball with an orange slice.
Drunken drone
3/4 cup braggot
1/4 cup coke
1 1/2 oz tenessee whiskey
You can take it up to pint size, just as long as you're not driving home.
Beesting
1 cup stout braggot
1 cup cyser
would also work well with a IPA style braggot.
Burning glory
4 oz strong ginger beer
1/2 oz gin
2 oz krupnik or fortified metheglyn
splash of grenedine (optional)
1 piquant chile or other small red pepper
Still experimenting with the proportions. Slit the pepper down, but not enough to divide it in two. Scrape out the seeds and membranes, and put it in a highball or old fashion glass. Fill 1/4 of the way with crushed ice. Pour the krupnik and gin in first, the add the ginger beer and stir.
Ok this one I'm still working out. It was supposed to be a virgin mojito, then it became something else, and how it got alcoholic again I don't know. I'm still toying with it but here's more or less how it runs:
put around 10 leaves of fresh mint, 1 spoon of course sugar (sugar in the raw is ideal), and 1/2 a lemon, quartered, in a mortar. Grind up really well, making sure to really break down the lemon peel to get the oil out. Pour into a cocktail shaker. Add a cup of unsweetened ice tea to the mortar to dissolve any left over sugar/mint particles, and add it to the shaker along with 4 oz sweet mead. Shake, strain into a glass of ice, and add more ice tea to the desired volume (I usually go for around a pint).
