Matawi Mead: Great for your Palate and the Planet

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Spring

Mead Iced Tea  (serves 6)

  • Ingredients: 
    • ½ cup Matawi Honey Liqueur (125ml)
    • 1 cup Matawi Citrus Mead Mixer (250ml)
    • 1 cup hibiscus/rooibos tea, chilled (250ml)
    • 1 cup cranberry juice, chilled (250ml)
    • Fresh seasonal fruit (strawberry, pomegranate, pineapple, mango, peaches, cut into small chunks)
    • Slices of lemon to garnish

 

  • Preparation: 
    • Partially fill a large jug with ice, before pouring over all of the ingredients. Stir to mix well, adding the fresh chopped seasonal fruit if desired. Allow the Matawi Mead Iced Tea to steep in the fridge for at least an hour for optimal flavour. Serve the Matawi Mead Iced Tea well chilled in chilled honey jars, garnishing with lemon slices – enjoy!

Cucumber Mead Tonic (serves 2)

  • Ingredients: 
    • 2 shots of Matawi Matawi Honey Liqueur (60ml)
    • 1/2 cucumber, sliced into thin ribbons
    • 2 tablespoons fresh mint leaves, torn, plus extra leaves to garnish
    • 1/2 cup chilled tonic water (125ml)
    • 1/2 cup chilled dry ginger ale (125ml)
    • Ice cubes

 

  • Preparation: 
    • Place Matawi Honey Liqueur, cucumber ribbons and mint into a jug, allowing to steep for 10 minutes for flavours to develop. To this, add tonic water and ginger ale, stirring to ensure ingredients combine well. Divide the Matawi Cucumber Tonic between 2 honey jars or chilled serving glasses. If desired, add crushed ice and garnish with extra mint before serving – enjoy!

 

Meadmosa  (serves 2)

  • Ingredients: 
    • 1 shot glass Matawi Honey Liqueur (30ml)
    • 2 shot glasses orange juice (preferably freshly squeezed) (60ml)
    • 1 shot glass grapefruit juice (preferably freshly squeezed) (30ml)
    • Dash bitters 
    • Top with chilled Melaurea Mead Methode Traditionelle
  • Preparation: 
    • In a cocktail shaker with cracked ice, vigorously shake together all the ingredients (except Melaurea Mead Methode Traditionelle). Strain into 2 champagne flutes, topping with ice-cold Melaurea Mead Methode Traditionelle. 

Lavender Hill Bramble (serves 2) 

  • Ingredients: 
    • Crushed Ice 
    • 1 shot glass Matawi Honey Liqueur (30ml) 
    • 1 shot glass Matawi Honey Gin (30ml)
    • 1 shot glass Matawi Citrus Mead Mixer (30ml)
    • 2 shot glasses soda water (60ml)
    • Blackberries 
    • 1-2 teaspoons freshly squeezed lemon juice (5-10ml)
    • Fresh lemongrass
  • Preparation: 
    • Muddle 2 blackberries in each champagne flute and refrigerate for at least 2hrs prior to preparing the cocktail. In a cocktail shaker, vigorously shake-up all the ingredients, bruising the stalk of the lemongrass before adding. Strain the cocktail over the muddled blackberries in the chilled champagne flutes. If desired, garnish with and additional blackberry – enjoy!

Strawberry Mead-ows (serves 2)

  • Ingredients: 
    • 1 shot glass of Matawi Honey Liqueur (30ml)
    • 1 shot glass of Matawi Honey Gin (30ml)
    • 2 shot glasses Soda water (60ml)
    • Fresh strawberries
    • ½ shot glass lime/lemon juice, freshly squeezed (15ml)
    • Pinch of salt & sugar, blended together on a saucer
    • Bitters
    • Mint leaves, a small bunch finely chopped

 

  • Preparation: 
    • Squeeze and rub the rims of 2 champagne flutes with lime/lemon peel to release and coat with the oil in the peel. Upend the flutes and dip into the sugar-salt mixture to form a crust on the rim. Muddle 1-2 strawberries on the bottom of each champagne flute using a honey stick. In a cocktail shaker with cracked ice, vigorously blend all the ingredients before straining over the riddled strawberries in the champagne flutes.