Amateur Hour The Mead Mimosa

The Mead Mimosa

Amateur Hour

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Photo by Jessie Lacey

Mead isn’t exactly a standard mixer, which is surprising for a drink that is thought to be one of the oldest alcoholic beverages known to man. It’s also said that mead, or honey wine, is the “nectar of the gods” referenced in Greek mythology, and the ancient Greeks believed that mead would prolong life and bestow health, strength, virility, wit and poetry. Which makes it perfect as a New Year’s cocktail, either for the Eve or the next day’s brunch. Mead is a creative substitute for the traditional, yet typical,  champagne.

I started with Honeymaker Mead for this drink, specifically Lavender Mead. Maine Mead Works has been making this ancient fermented drink for nearly 10 years right in Portland (their current operation is at 51 Washington Ave.).

The Mead Mimosa

2 ounces vodka
0.5 ounces Yuzu
1.5 ounces orange juice
2 ounces mead

Pour 2 ounces of vodka into a shaker with ice along with 0.5 ounces of Yuzu (which I have been able to find at Sun Market on Congress Street). Add 1.5 ounces of orange juice and shake.

The mead seemed slightly bubbly, so play it safe and add the 2 ounces of mead after straining  the contents of the shaker into a champagne flute. I personally doubled my quantities and poured it into what seemed like a comically large goblet for a nontraditional mimosa.

Jessie Lacey moved to Portland from Bangor 10 years ago with her dog/BFF Twobit the border collie, and currently lives downtown with her boyfriend. She spends whatever free time she has making dresses, cocktails, art and trouble.

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