The Bee Cause
You know I love a good collaboration - especially when it involves saving the bees. The Savannah Bee Company recently partnered up with Dixie Vodka to produce “Dixie Wildflower Honey Vodka” using Savannah Bee Company’s wildflower honey. They’ve challenged me to come up with a recipe to incorporate this new product and to celebrate the launch of the new product in Charleston!
A portion of the proceeds for each bottle sold will benefit The Bee Cause Project which works to support the health of honeybees in the Southeast by increasing the number of hives in the region and helping to educate the public on their importance. Now get out there and support the cause! #sponsored
ingredients:
1½ oz | 45 ml Honey Vodka
½ oz | 15 ml Bruto Americano
½ oz | 15 ml Strawberry/Peppercorn Syrup
½ oz | 15 ml Fresh Lemon Juice
2 Fresh Strawberries
Dehydrated Lemon Wheel
1 Egg (whites only)
instructions:
Combine all ingredients except the fresh strawberries and lemon wheel in shaking tin with ice. Reverse dry shake and double strain into a chilled coupe. Garnish with sliced strawberries lemon wheel. Serve and enjoy.
strawberry peppercorn honey syrup
ingredients:
2 Cups Water
1 Cup Demerara Sugar
1 Cup SBC Wildflower Honey
15 Cut Fresh Strawberries
10 Black Peppercorns (I used Tasmanian)
instructions:
In a saucepan, add water, peppercorns and strawberries and bring to a slow simmer until the strawberries soften into the water (use a potato masher if the berries are not falling apart). Add Demerara sugar and raw honey - stir until the sugar is dissolved. Continue stirring and reduce by 25% then turn off the heat. Let cool and add to a sealed container. Add 1 tsp of gin or vodka to the syrup to fortify and extend the shelf life.
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Disclosure:
Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase.
If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!
I’m your huckleberry 🤠
I just got back from Montana with my friends at @traegergrills. It was strictly a grilling event but given what I do, of course I had to get behind the bar. I knew I wanted to incorporate local Montana ingredients like huckleberry, juniper (grown on site) and honey but also wanted to incorporate smoke from the grill. So I had the idea to make a bramble type cocktail.
For the smokey element, I smoked some local raw honey along with some juniper berries on the Traeger to just get a kiss of smoke. I then constructed the cocktail originally using gin like a traditional bramble, but the juniper botanicals overpowered the recipe so I switched to a reposado tequila and knew it was the perfect fit. They also had some locally made huckleberry liqueur which was the perfect last ingredient to top the cocktail and bring that sweet/sour/fruity element to the cocktail. Finally topped it with that smoked juniper berry branch to give it that botanical pop and tricking your brain into thinking you’re drinking a bramble when you’re actually drinking something closer to a margarita.
Given the ingredients and location, it was just fitting to call this the ‘Big Sky Bramble.’ Cheers y’all.
Big thanks to @i_drewcifer for the R&D help!
🎥: @tobojosh / @grillvaultbbq