Friday, 8 November 2013

Friday Cocktail: The Mead Feast (and amazing Spirited Sermons masterclasses!)

Sometimes, you can get stuck in a cocktail rut. Now, I don't think I'll ever get tired of cosmopolitans, but the thought of mixing up my cocktail repertoire and experimenting with some of the spirits we rarely think to use in cocktails fills me with huge amounts of excitement.

For this reason, I was thrilled to learn that Reverend J W Simpson, the delightful cocktail bar (and sadly not a tipsy vicar), is running some brilliant cocktail masterclasses called Spirited Sermons throughout the winter to educate us about how to incorporate often overlooked ingredients into our winter cocktails. The expert team here are focussing on warming ingredients like port, sherry, and mead, so there's no better time to learn.

They're starting with mead, and the session takes place next Wednesday 13th November at the bar itself, on Goodge Street in London (6-8pm, tickets £26.25 from edible experiences). They still have a few tickets left - so go on, book your place, live a little!

This session is particularly exciting for me, because mead consumption is on a definite up here in the UK, after centuries of being ignored. Do you know how many types of mead there are? A lot. And they can be dry or sweet, spicy or fruity, honeyed or caramelly... the list goes on. There are some brilliantly dedicated producers here in the UK, and they're crying out for you to give their long-forgotten wares a try. So, if you can't make it to this Spirited Sermon (although you really should), maybe you can buy a bottle of mead and rustle up this mead cocktail they've kindly provided us the recipe for (and book the next session, on sherries and spiced wines, which is in December).

The Mead Feast recipe (serves one)

  • 70ml Mead
  • 10ml Quince 
  • 5ml Honey
  • 4-5 Torn Basil Leaves
  • 20ml Lemon 
  • Dash Orange and Mandarin Bitters
Shake it!

1. Build the ingredients in a hi-ball over crushed ice
2. Garnish with basil leaves & orange wedge.

See? Easy! Now tell me all the other nice ways I can use mead...

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