Though the making of the mead became less popular through history for a variety of reasons, including taxation on liquor, there were monasteries that continued to make it as an extension of their beekeeping efforts.
Mead is being revived today by home brewers and a few small Meaderies. Now it's made with a wine-making or other commercial yeast, however in ancient times, it was naturally fermented, capitalizing on the wild yeast present in the environment.
Pure Raw Honey is anti-bacterial, anti-viral and anti-fungal, so it was not just used as an intoxicating beverage, but for it's medicinal benefits. In some cultures, herbs and spices were added when making the mead, attributing to its many health benefits. Mead contains from 8-20+% alcohol content, reliant on methods used to produce it.
This recipe is not for Mead, but rather a cousin of mead and requires no special fermenting equipment or daily monitoring, however when pure honey is used, it also will have health benefits, and if you wish to add your favorite herbs and/or spices you can do just that. Added to your favorite herbal tea blend will make this as much a health tonic as a tasty cocktail. If you are interested in making true fermented Mead, you can find instructions online for making it yourself.
Pure honey is essential in making your honey liqueur, so check the labels on honey, it should have no ingredient but honey. Purchase from a local bee keeper or farmer's market, or organic variety on line or your favorite organic food outlet
The honey I used is home-grown, pure-raw honey, so it's darker than what you might purchase. If you have the option, choose a light or dark honey and one, such as clover or other floral honey, that indicates the pollen that the bees collected in making their honey. Depending on the location of the bees as to what flowers, herbs, wildflower, and fruits they may have visited. Mine can be considered a fruit-herbal-alfalfa flavor, since that is the prime pollens in the area. Choose the pure honey that you prefer for flavor and color.
Note: Pure raw honey is best if you can find it, but pasteurized works fine.
Honey infused Liquor (Honey Liqueur)
1 Quart Mason Jar (clean, sterilized)
1-1 1/2 C. Pure Honey
1 1/2-2 C. Rum (dark or light rum, vodka, brandy or your choice liquor)
Whole Crushed Spices or fresh herbs or sliced/grated ginger (optional)
Add the honey and liquor to a quart jar. Stir with a wooden spoon to thoroughly incorporate. Add herbs and spices if desired. Label with ingredients and quantity in the event you want to make more of the same. Cap the lid firmly and shake at least once a day. Set in a cool, dark environment for a month. If you added spices or herbs remove those within a week.
Tip: Spices can be added if desired. Use crushed whole spices. Add to the jar of honey liquor. Remove after one week of infusion. You can remove with a fine slotted spoon, or strain and return the liquor to a clean, sterilized jar. If spices are added, be sure to list those on your label if you want to make the same recipe again. A good ratio is 2 cinnamon sticks, 4 cloves, and 4-6 whole allspice. Or use only one preferred spice if desired. Ginger root can be added, just grate the ginger and add to the honey liquor mixture. You can add fresh herbs. For a sweet or floral accent, use Lavender, Rosemary, Thyme, Lemon Grass, Lemon Verbena or Lemon Balm. For a little more robust flavor, try basil, sage, oregano or if you like a minty honey, use a pineapple, chocolate, peppermint, or spearmint variety. Remove the herbs within one week. Check the flavor of your liquor. If desired, add more fresh herbs and repeat instructions.
After a month, top off with the liquor you used, or some recipes suggest adding de-chlorinated, filtered or well water to the honey liqueur. Stir and allow to sit another 2 weeks to age. Use in your favorite tea, or herbal infusions or use in cocktails that call for liqueur.
NOTE: Personally I see no object in adding water to dilute it, but it's an option if you choose to do that, below you'll find instructions to de-chlorinate water.
To de-chlorinate: Run the tap a few minutes. Fill a clean sterilized container and allow to sit at room temperature 24 hours. Or you can use bottled, or filtered water if you choose.
Tip: Honey liqueur can be added to your tea beverages or Herbal Tisanes. This is especially good on cold winter nights or added to your cold flu tisane remedy. Added spices or ginger to your honey liquor will also benefit in fighting those cold and flu symptoms.
Refer to the link to make your own Cold Brew Coffee Liqueur:
Refer to the link to make your own Fruit infused Liquor:
Refer to the link to make Honey Simple Syrup:
Refer to the link to make your own infused Herbal Honey:
Refer to the link to make your own Honey Gingerbug:
Chicken Coop Chatter© All Rights Reserved 2011-2017