Along with mead, I also enjoy whisky – but I don’t normally have the two together. After mixing up this cocktail, that might change. I recently tried Orchid Cellar’s Hunter Mead and had some leftover in my cabinet. Yesterday, I decided to make a cocktail with it. I’ve been on a rye whisky kick lately. I used to lean toward bourbon, but love the robustness and spiciness of the rye, especially in the winter.
This mead cocktail brings together the sweet spice of the Hunter, which is a mead made with chili peppers (also called a Capsicumel), with the dry spiciness of the rye whisky. To balance it out, I added two drops of homemade orange bitters then finished it with a drizzle of honey and served it with one ice-cube.
Though its a fairly strong libation, it doesn’t drink that way. It’s smooth, robust and has the perfect peppery kick. I would highly recommend trying this, especially on a chilly winter night.
- 1.5 oz Rye Whiskey (I used Bulleit, which is a great value Rye)
- 1.5 oz Orchid Cellar Hunter Mead (or other capsicumel)
- 2 dashes of Orange Bitters
It’s real easy, which is part of the beauty of this cocktail. Add one ice-cube to a rocks glass and pour the mead and whiskey over it. Add 2 dashes of orange bitters. Take about 1/4″ of a teaspoon of honey on a spoon and stir the drink with it. Take a sip and let the warmth fill