|Raw, unfiltered local honey|
At The High Line today, local beekeepers and artisanal honey purveyors celebrate the burgeoning NYC (and Brooklyn-centric) honey movement http://www.thehighline.org/activities/nyc-honey-day-at-the-high-line. The pop-up includes samples of local honey and a glass enclosed beehive so you can see the inner workings.
Coincidently, I was sent a sample of L.R. Rice Raw & Unfiltered Honey. The company works with local beekeepers around the country so you can get local honey. With the way my allergies have been this year, I am grateful to get any benefit available from eating local honey.
I decided the make a simple syrup with the honey, substituting honey for the usual sugar. For cocktails, I prefer a less sweet simple syrup, so I use a 1:2 ratio of sugar to water; 1 part sugar to 2 parts water.
With honey, which is even sweeter, I used a 1:3 ratio. I steeped fresh mint in the syrup, then used it in a mint julep that both helped beat the heat and included the antimicrobial and antibacterial properties of raw unfiltered honey.
The syrup was cloudy, since honey is thicker than water, so the cocktails were not the most beautiful I’ve ever seen. But they may have been the healthiest.
Maybe next week I’ll try kale and gin.
For the mint simple syrup:
1/3 cup honey
1 cup water
3 sprigs of mint
Heat water and honey in a small pot till boiling. Turn off, add the mint, cover and let cool.
Pour into a mason jar and refrigerate.
If you don't use within a few days, strain the mint out.
For the mint julep
Fill a shaker with ice. Add 2 shots bourbon, 1 shot mint syrup. Shake and strain into a martini or coupe glass.
Garnish with fresh mint.