Mead Stinger

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

© 2017 by MEAD MAVEN PUBLISHING

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