The impact of bees on our environment and the food we eat, are a salient national concern. We wanted to find a way to feature honeycomb and the honey-terroir.
Crème brulee and warm beeswax candle on the nose, with a velvety mouthfeel, and a long, toasty finish.
The vodka is infused with honeycomb, not just pure honey, so the finished product is unique and extremely versatile, and it can be food friendly with both sweet and savory flavors.
¼ cup Hangar 1 Honeycomb Vodka 2 tablespoons Honey Chamomile Syrup 1 ½ tablespoons fresh strained lemon juice a small chunk of honeycomb, for garnish Honey Chamomile Syrup (makes ¾ cup): ½ cup boiling water 2 tablespoons loose chamomile flowers 3 tablespoons organic granulated cane sugar 2 tablespoons mild honeyPREPARATION:
To make the syrup, steep the chamomile flowers in the boiling water until the liquid is bright yellow, 5-10 minutes. Strain through a fine mesh sieve. Stir in the sugar and honey until dissolved. Chill until needed. To make the drinks, combine the vodka, syrup, and lemon juice in a cocktail shaker filled partway with ice. Shake vigorously for 15-30 seconds, then strain into a coup. Garnish with the honeycomb and serve. Note: Hangar 1 Honeycomb Vodka can be purchased at our distillery in Alameda; otherwise, try these gimlets with Hangar 1Straight or Mandarin Blossom Vodkas instead, which are available anywhere high-quality spirits are sold.share this: