Courtesy of Mint Gastropub, Bethlehem, Pennsylvania
“Mead [can be used] as either the star of the show or as the equalizer for complexity in multi-ingredient cocktails,” says Domenico Lombardo, founder/executive chef of Mint Gastropub. “The better the mead, the better the drink. Bergamot-scented Earl Grey mead from nearby Colony Meadery plays nicely with Bourbon and honey syrup, like a more potent version of afternoon tea.”
- 1½ ounces Bourbon
- 1 ounce Colony Meadery Earl Grey mead
- ¼ ounce fresh-squeezed lemon juice
- ½ ounce honey syrup
- Twist of lemon, for garnish
Stir all ingredients except garnish over ice. Strain into a footed goblet with a single large cube of ice. Garnish with the lemon twist.