We usually like our Martinis extra dry. Maybe extra, extra dry. Basically, we make very good gin very very cold, then we put an olive in it.
That said, we would drink one of these any day.
Serving Glass: Cocktail
Holy Moses are these good and not good for you. Ricky the Meadmaker uses an entire stick of butter to make one batch.
This is a mead-based upgrade to the good ol' Pink Lady.
Whenever you're dealing with egg in a drink, remember to shake the heck out of it! Also, and this should go without saying, always, always, always use real grenadine, not the crap you buy at the liquor store.
Glass Type: Cocktail
This recipe was the winning entry for our very first Cooking with Mead contest. Designed by Matt Lorence, this cranberry orange glaze is a super simple way to cook with mead.
2 bottles Fenberry Draught
1 cup dark brown sugar
1 cup orange juice
1 stick of cinnamon
Add all ingredients together and bring to a boil. Reduce heat and simmer until total volume is reduced to about 1 cup of liquid.
Serving Suggestions: Excellent on grilled chicken.
I like to slather it on the chicken over lower heat. Once the chicken is cooked, give it one more coat of glaze and cook at high heat to caramelize the glaze.
Are you a lazy gardener? Has your basil gone to flower? Good!
While the flower itself is not strictly necessary for making this drink, it certainly adds panache.
Glass Type: Rocks
Season: Spring or Summer
Canned pot roast is awesome. It may seem a little weird at first to can meat at home, but remember that chicken noodle soup has little pieces of canned chicken in it.
Also, having shelves and shelves of canned meat in your home always provides a conversation point.
Disclaimer: Canning meat is only safe if you own a pressure canner!