Claire of Catskill Provisions makes this cocktail with her extraordinary honey infused rye whiskey. Just add ½ teaspoon of honey in case you can’t find a bottle. Of course, I also used her raw honey and her Grade A maple syrup in this recipe, both of which I’m never without. Actually I’m never without her honey whiskey either but I need to slow down on my intake of that particular product! One of the guiding philosophies behind Catskill Provisions is to bring business to areas of New York State that really need it. Every stage of every product, from the growing of the wheat to the jarring of the honey is all done in New York State. She epitomizes the local food movement.
Don’t Worry Bee Happy
From Recipes from Many Kitchens
Makes 1-2 drinks
2 ounces (60ml) rye whiskey
1 ounce (30ml) St. Germain elderflower liqueur
2 tablespoons (30ml) of lemon juice
½ teaspoon honey
1 dash of maple syrup
Lemon rind for garnish
Mix all ingredients in a shaker and serve in an up-glass or over ice. Garnish with a slice of lemon. You can multiply the amounts and serve from a large pitcher if you’re making for a party.
My godmother and her husband, Roly, used to throw the biggest parties. Roly made enormous vats of his two famous fish soups; one white and one red. Over a hundred people would line up, having brought their own bowls and spoons to chow down on both. Much debate was had on which you started with but there was never any debate as to how good they were poured over bruschetta slathered with rouille. All was washed down with equally enormous pitchers of sangria, both red and white. When I called him for the recipe for his famous white sangria, his first words were, “Take 5 gallons of wine”! I’ve reduced the quantities to a slightly more manageable size for this recipe. Even though Roly would serve his white sangria in the summer, I think it makes a wonderful holiday cocktail by adapting the fruits and garnishing with a sprig of rosemary. I hope you enjoy!
2 bottles of dry white wine (Sauvignon Blanc or Pinot Grigio work well)
2 plums, pitted and sliced
1 orange, sliced lengthwise and then each half quartered (keep rinds on)
1/2 cup pomegranate seeds
Rosemary sprigs for garnish
Dark rum to taste
Simple syrup to taste
Mix all ingredients in a pitcher and pour over ice. It’s great to make this the day before so the fruit takes in all the alcohol.