∙ Mystik ∙
Carbonated Wildflower Honey Mead
Light and refreshing with notes of honey, flower petals, earthy undertones and hints of vanilla
$12 / 16oz (473ml)
7.5% ABV (alcohol)
∙ Recipes ∙
Cooking & Cocktail Recipes using “Mystik” Mead
Classik Cocktail
An aromatic cocktail made with “Classik” Traditional Mead.
A softer version of the famous cocktail, “Penicillin”,
with Ginger and Mead made with Orange Blossom Honey.
2 oz. Remeadies “Classik” Traditional Mead
1 oz. Bulleit Bourbon
3-6 thin slices of fresh ginger
1/3 – 1/2 oz honey (to taste)
1/2 oz. fresh squeezed lemon juice
3 drops of aromatic bitters
2 strips of lemon zest (peel without the pith)
1) Muddle the ginger in cocktail shaker.
2) Add Mead, bourbon, honey, bitters and fresh lemon juice.
3) Shake and pour through strainer over ice into old fashioned glass.
4) Squeeze the strips of peel over the glass to release oils and then add to the glass.
Optionally, garnish with candied ginger on a spear.
Sparkling Stone Fruit and Berry Maceration
A Delightfully Refreshing Alcoholic Fruit Salad
This recipe is super easy and quick to prepare, yet yields an impressive dessert that is sure to please your loved ones. It’s lightly carbonated, not too sweet and served chilled, making it a perfect Summer delight.
Lemon Splash Mead is used to cover the fruit just prior to enjoying and you can drink the rest with the dessert as a pairing.
* 5 white peaches or nectarines
* 3 apples (any variety)
* 9oz bag frozen berries (any variety)
* 1 large lemon (or 2 small)
* 1/4 cup sugar
* Mint or Thai basil as garnish
Variations: Raspberry Splash Mead can also be used instead of the Lemon Splash Mead
1) Juice the lemons and add to a large bowl
2) Add the sugar and berries
3) Cut each fruit into bite sized pieces and mix as you go. Coating the fruit with the lemon juice mixture prevents browning due to oxidation.
4) Cover with a lid or plastic wrap and place in your fridge until ready to enjoy (minimum 30 minutes). Ideally, this rests for a few hours prior to serving but can be prepped the previous day.
5) Serve in small bowls, or wine glasses, with a spoon.
6) Cover the fruit with Lemon Splash mead just before eating (or Raspberry Splash Mead)
7) Garnish with fresh mint or Thai basil.
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