Recipes

 MEAD SANGRIA

A refreshing new twist on Mead and a great way to share mead with friends.  Mead Sangria marries all the best of summer together.  Using Solstice Metheglin Mead from Tugwell Creek Meadery incoporates an invigorating mix of spice and complex honey flavours.  Combine this with Fresh fruit and good company and you have  the pefect drink to enjoy on a hot day on your patio!  Here is our favourite recipe.  We wanted to share it with you!

MEAD SANGRIA

1 cup sliced fresh strawberries

1 cup sliced fresh mangoes

1 cup sliced fresh peaches

1/2 cup honey simple syrup (1/4 cup hot water and 1/4 cup fireweed honey mixed together and cooled in the fridge)

1/4 cup Grand Marnier

1 apple sliced

1orange sliced in half wheels

1 lime sliced in half wheels

1 bottle solstice metheglin honey mead

1 cup soda water or more..to taste

Slice all fruit into small pieces.  

Mix honey and hot water and put in fridge.  

In an attractive glass jug mix Solstice Metheglin, Honey Simple Syrup, Soda Water and Fruit.  

Leave in fridge for 1 hour to allow all flavours to mix.

Spoon fruit into attractive glass tumblers pour sangria over, add ice and garnish with a sprig of mint or your favourite sweet herb from your garden. 

 

Mead Melonade

 

Mead Melonade:

 The ginger adds a spicy kick to the sweetness of the honey and melon in this easy-drinking cocktail.

Ingredients

Instructions
Peel melon and remove seeds. Chop melon in medium pieces and blend on high for 2 minutes. Place in a fine mesh strainer without pushing pulp through, allowing melon to drain on its own (may take 5 to 10 minutes). Reserve juice. Combine all ingredients in a shaker with ice and shake vigorously for 30 seconds. Strain into a classic martini glass. Garnish with a melon ball and mint leaf.

 

 

Honey-Ginger Syrup.  Yield: 4 servings

  • ½ cup Tugwell Creek wildflower honey
  • ½ cup water
  • 2 oz. fresh ginger, peeled and smashed

Combine ingredients, place in a small saucepan, and bring to a quick boil. Remove from heat and allow ginger to steep for 15 to 20 minutes. Strain and reserve syrup.

Sherwood Harvest - Tugwell Creek Meadery

Sherwood Harvest.  A sweet, seasonal take on a meadjito; perfect for crisp autumn harvest celebrations.

Ingredients

  • 10 fresh mint leaves
  • 4 ounces Tugwell Creek Mad Marion Mead
  • 1 ounce apple juice
  • 1 cup ice cubes
  • Club soda

Instructions
Place mint leaves and apple juice into a tall highball glass. Use a muddler to crush the mint.  Do not strain. Fill the glass almost to the top with ice. Pour the Tugwell Creek Mad Marion mead over the ice, and fill the remainder of the glass with club soda. Garnish with mint sprig.

Meadjito - Tugwell Creek Meadery

Meadjito.  A sassy, summery mojito cocktail made with Tugwell Creek Kilt Twister mead!

Ingredients

  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 tablespoons white sugar, or to taste
  • 1 cup ice cubes
  • 2 ounces Tugwell Creek Kilt Twister Mead
  • 1/2 cup club soda

Instructions
Place mint leaves and 1 lime wedge into a tall highball glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain. Fill the glass almost to the top with ice. Pour the Tugwell Creek Kilt Twister mead over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.