© 2017 by MEAD MAVEN PUBLISHING

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Mead Stinger

February 19, 2017

This recipe appears in The Art of Mead Tasting and Food Pairing, page 356

 

INGREDIENTS:

3 parts sweet traditional mead (I favor  “Purgatory” meadowfoam honey sweet  mead from Wessels Meadery, Forest  Grove, Oregon, for this cocktail, but  any dessert-sweet mead will  work nicely)

1 part bourbon

 

How to Serve: Serve over ice in a rocks glass

 

 

 

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