Roger Patterson's Honey Recipes

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Lemonade Shake (00047)

⅓ cup honey
1 x 6oz Can frozen lemonade
2 eggs
3 cups cold milk

Combine honey, lemonade and eggs.
Add milk
Blend or shake until well mixed.

Honey Egg Nog (00048)

3 eggs
2 tbsp honey
a dash of salt
2 cups milk
1 tsp vanilla

Beat eggs.
Combine eggs with honey and salt.
Add milk and vanilla.
Strain and chill.

Honey Mint Julep (00049)

2 lemons
½ pint water
   leaves from a bunch of mint
1 tbsp liquid honey
20 fl oz Ginger ale

Squeeze the lemons and add water to the juice to make half a pint of liquid.
Put this mix into a basin with the mint leaves.
Leave in a cool place for an hour.
Stir in honey and ginger ale.

Mini Mull (00050)

1 bottle red wine
½ sliced orange
½ sliced lemon
   honey to taste
1 pint boiling water
   grated nutmeg

Heat all ingredients except the water in a thick bottomed saucepan until it nears boiling point.
Boil the water and add it to the wine just before serving.
And grate a little nutmeg over the top of each glass.

Mead Highball (00051)

½ glass of ice
   chilled mead
⅓ glass ginger ale
   lemon slice

Place ice and mint in a blender and process till crushed and blended.
Add mead and ginger ale.
Pour into a tall glass and garnish with lemon.

Party Punch (00127)

1 ¼ cup honey
1 cup lemon juice
2 cups boiling water
4 cups cranberry juice cocktail
2 cups orange juice
1 quart ginger ale

Dissolve honey in boiling water.
Combine all remaining ingredients except ginger ale.
Before serving, add ginger ale.

Makes 20 servings.

Jolly Roger's Simple Mead Making Methodology (00128)

It has an effect!

Click on either image for the method



Hot Toddy (00129)

2 shots of brandy
3 tsp of honey
1 tea bag
1 tsp lemon juice
1 tsp sugar

Place all the above ingredients into a large mug and add boiling water.
Let the tea bag steep until it is the desired strength, then remove it.

Good for colds or for the cold weather

Another Mead Recipe (00130)

Honey (2-3lb for dry mead, 4-5lb for sweet)
Water - preferably soft or distilled to make 1 gallon of must
Yeast - a pure culture grape yeast
Acid - 1 tsp citric and 1 tsp tartaric per gallon of must

Dissolve the honey in the water, bring the mixture to the boil and hold it there for 2 minutes.
This sterilises the mixture and kills the wild yeasts that are present.
Add the acid.
Whilst still hot pour into an old sherry cask leaving a 3" gap at the top then plug the hole with cotton wool.
If using a glass fermenting vessel allow the must to cool before filling the vessel.
When the must is below 80°F add fermenting yeast culture and an airlock.
To assist with the fermentation try to maintain the must at 65°- 70°F.
Leave must on the lees to ferment out (4 months to 2 years!).

If possible do not drink until it is matured for 5 years.

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