Matawi Mead: Great for your Palate and the Planet



  • Ingredients: 
    • ½ shot Matawi Honey Liqueur (15ml)
    • ½ shot Matawi Honey Gin (15ml)
    • 2 tablespoons of chopped pineapple chunks (50g) (swop out half for fresh mango if desired)
    • ½ cup coconut water (125ml)
    • Squeeze of honey depending on sweetness of pineapple (as desired)  
  • Preparation: 
    • In a blender, blitz the pineapple chunks together with the Matawi Honey Gin and still Pour mixture into an old fashioned glass filled with crushed ice. Top with coconut sparkling water and add a squeeze of honey if a sweeter drink is preferred. Stir well using a honey riddler – enjoy!

Mead-Muddled Melon (serves many)

  • Ingredients: 
    • ½ cup Matawi Honey Liqueur (125ml)
    • ½ cup Matawi Honey Gin (125ml)
    • ½ cup Matawi Citrus Mead Mixer (125ml)
    • Medium sized watermelon, cut into chunks & chilled
    • Ice
    • Bitters
    • Fresh mint leave, a generous bunch finely chopped


  • Preparation: 
    • Blend all ingredients together in an electric blender until mixture is “slushy-like” in texture. Serve in chilled glasses of your choice – enjoy!


Just Peachy, Honey! (serves 2)

  • Ingredients: 
    • 1 shot glass of Matawi Honey Liqueur (30ml)
    • 1 shot glass of Matawi Honey Gin (30ml)
    • 1-2 shot glasses of fresh water (30-60ml)
    • 1 medium-sized ripe fresh peach
    • 1-2 teaspoons lemon juice, freshly squeezed (5-10ml)
    • Drizzle of honey (as desired)
    • Fresh Basil, a few leaves


  • Preparation: 
    • In a saucepan, on low-medium heat, add 1 shot glass of water and the freshly-squeezed lemon. To this, add slices of the ripe peach, 2-3 basil leaves finely chopped and drizzle over a little honey (½ teaspoon or to your liking). Allow the mixture to come to a gentle boil (adding drops of additional water as needed). Do not over-cook: remove the mixture from the heat before it becomes “jammy.” Set aside to cool before blitzing/straining through a sieve to achieve a peach puree.
    • Spoon 2 teaspoons (10ml) of the peach puree into champagne flutes. In a cocktail mixer with cracked ice, vigorously shake together the rest of the ingredients before straining into the flutes – enjoy!


  • Ingredients: 
    • 1 shot glass of Matawi Honey Liqueur (30ml)
    • 330ml chilled can of Matawi Braggot
    • ½ a shot glass of lemon juice, freshly squeezed (15ml)
    • Drop of ginger essence (grated ginger strained/filtered through cheesecloth) – less than ½ a teaspoon
    • Drizzle of honey (if a sweeter braggot-shandy is desired)

  • Preparation: 
    • Drizzle honey around the inside of a chilled beer glass. To this, add all the ingredients before topping off with the Braggot and stirring gently – enjoy!

Mead Mango Lassi (serves 2)

  • Ingredients: 
    • 1 shot glass Matawi Honey Liqueur (30ml)
    • 1 shot glass Matawi Honey Liqueur (30ml
    • 1 cup plain yoghurt (250ml)
    • 1 cup ripe mango, cut into cubes (approx. 120g)
    • Fresh mint leaves, a small bunch/hand-full finely chopped
    • Drizzle of honey (if desired)
    • Dash of ground mixed spice to garnish (optional)
    • Ice


  • Preparation: 
    • In an electric blender, blend together all of the ingredients (except ground spice) adding water/milk to thin if the mixture is too thick. Pour into chilled glasses of your choice, sprinkling over a dash of ground spice to garnish before serving – enjoy!