Mead is a really diverse drink, and I hope to keep this page full of new ideas. I will be adding more drink recipes as well as finding delicious ways of using mead in food. Have a great idea? Send me an email with your idea and I will post them for you. Just click on the link: email
Mead served mulled (heated) is a traditional Irish way of drinking it, and this is due to the fact that they wanted to banish the damp and cold of the rainy weather. Served then in earthen jugs, it tastes just as good in a mug simply heated as is, or with a stick of cinnamon. Add rum for an excellent hot toddy. In addition to the cinnamon, add a cube of sugar that will dissolve slowly at the bottom of the mug for an extra sweet taste. A lovely hot cocktail is achieved by letting a slice of orange steep in the warmed mead before pouring.
For cocktails that call for wine, substitute with mead. Add it to vodka, rum or gin and cocktail mix. Makes an awesome alternative drink.
Try this twist to a classic 80’s wine cooler:
For one serving
120 ml Traditional mead
180 ml 7UP
15 ml Grapefruit juice
15 ml Pineapple juice
15 ml Lime juice
15 ml Lemon juice
Mix the lemon, lime, grapefruit and pineapple juices in a mixing glass, pour in the chilled mead and top up with the 7UP.
120 ml Melomel mead
1 tsp fresh lemon juice
1 tsp super fine sugar
60 ml soda water
Dissolve sugar in the lemon juice and the water in a large wine glass. Add cracked ice and pour the mead. Stir gently. Garnish with an orange slice and serve.
60 ml Traditional mead
60 ml pineapple juice
1/2 tsp powdered sugar
Pour mead, pineapple juice, powdered sugar and 60 ml of the carbonated water into a collins glass and stir. Add ice cubes, fill with carbonated water and stir again. Garnish with a twist of lemon peel and an orange spiral over the rim.
Be careful though, mead’s alcohol percentage is normally between 14 and 17 % and will creep up on you unawares!
When eating chicken, garnish glass with a freshly cut orange or cherry
For beef, garnish glass with a thin slice of apple or place a strawberry in the glass.
Garnish with lemon or mint sprig for lamb, or a combination of both.
Add a teaspoon of fruit liqueur and a mint sprig or cinnamon, for a lovely dessert drink.
Mead can also be used to marinate fresh fruit and add to dessert sauces. It may also be used in salad dressings and as a basting sauce for any roast fowl.
Most of the mead recipes above use the traditionally made mead (see our products page), mead like the Grape Melomel, is excellent standing alone and as an alternative to any food course that calls for a red wine. This too can be mulled and will have a distinctly different taste to traditionally mulled wine.