The Pollinator
The constant buzz in our Holly Hill tea garden inspired this cocktail, made with local honey from springtime blooms and our Cup of Serenity tea.
For the cocktails:
4 oz. Woodford Reserve Rye
2 oz. honey syrup
2 oz. fresh squeezed lemon juice
8 oz. brewed Cup of Serenity (use two sachets to make a double-strength brew), at room temperature
Garnish – Lemon twist and lemon balm or lemon verbena
Measure everything but garnish into a cocktail shaker with ½ ice.
Shake until well-blended (15-30 seconds)
Fill two double old-fashioned or Collins glasses with ice
Strain cocktails into glasses and garnish with sprigs of lemon balm or lemon verbena and a lemon twist
Honey Simple Syrup
½ cup sugar
½ cup water
1 cup local honey
Bring sugar and water to a boil in a small saucepan, stir until sugar dissolves. Remove from heat and stir honey in until well assimilated.
Remove to a container and let cool to room temperature. Cover and store in the refrigerator.
We suggest making this syrup instead of using the honey as it is; the syrup will blend into a cocktail more smoothly than straight honey.
Obviously this makes more than you’ll need for two cocktails. Use your extra syrup to poach fruit, moisten a simple cake, drizzle over oatmeal or pancakes. Try simmering it first for a few minutes with a spoonful of whole warm spices – a piece of cinnamon stick, a few cloves or peppercorns, a whole star anise or a couple of allspice berries.
Related Content
Holly Hill Cup of Serenity Tea
This caffeine-free tea mirrors several of the herbs grown in our own tea garden at Holly Hill Inn – chamomile, lemon balm, lemon verbena and anise – enhanced by the addition of rooibos, passion flower, cinnamon and orange.
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