Tea & Honey Recipes

Immune-Boosting Cocktail Shrub (Made With Tea & Honey!)

We've been casually recommending in-store customers try creating shrubs or tinctures out of our herbal tisanes for years now, but we thought it was time to share our Immune-Boosting Cranberry & Pine Tea Shrub recipe with all of you in a more official way! 

If you just want to skip to the good part, click here to jump to the shrub recipe & recommended cocktails / mocktails. If you're interested to learn why this shrub is immune-boosting in addition to delicious, read on!

two cranberry and pine shrub cocktails in front of kas honey liquor and whiskey bottles

The Health Benefits of Our Wild Taiga (Pine Tea) Herbal Tisane

The wild-foraged ingredients in this wintery herbal tisane come to us from the northern regions of Canada. A pine tea with the added benefits of chaga mushroom and wild blueberry, our Wild Taiga blend is thought to be a flu-breaker and anti-inflammatory tisane that boosts general immune and respiratory health. 

The reasons we encourage our customers to try shrubs or tinctures with our healthful herbal tisanes are twofold: 1) The longer you steep them, the more health benefit you will extract and 2) we recommend drinking herbal tisanes every day to see true benefit, and sometimes you just don't want a hot cup of tea! (Shhhh! Don't tell anyone we said that!)

Ingredients for Cranberry & Pine Tea Shrub: Italian Chestnut Honey, Wild Taiga Herbal Pine Tea, Fresh Cranberries, Apple Cider Vinegar

The Health Benefits of Pine Tea - Spruce, Fir, Balsam, Labrador Tea & Juniper Berries 

Pine Tea acts as a very good flu and cough breaker. Wonderful for your respiratory system, these ingredients are full of antioxidants and Juniper Berries especially are packed with Vitamin C. 

The Health Benefits of Chaga Mushroom

Chaga has been shown to boost immune systems and act as an anti-inflammatory agent. Chaga may also help to lower cholesterol and blood sugar. 

The Health Benefits of Wild Blueberries

Known as the king of antioxidants, blueberries help to fight free radicals in the body and contain large amounts of vitamins K and C. 

The Health Benefits of Cranberries

Cranberries are a superfood chockfull of vitamins and antioxidants. In addition, they may help to lower blood sugar and improve cardiovascular health. Cranberries also help to improve your gut bacteria - extra important at this time of year when many of us tend to overindulge! 

The Health Benefits of Apple Cider Vinegar

Apple Cider Vinegar has antimicrobial properties and antioxidant effects. It is also believed to aid in weight loss, lower cholesterol, and lower blood sugar. So in addition to fighting bad bacteria and free radicals, it helps balance your gut microbiome!

Fresh Cranberry Wild Taiga Shrub Recipe & Cocktails

For the Cranberry Wild Taiga Shrub

Cranberry & Wild Taiga Immune Boosting Shrub Cooking in Stainless Steel Pot

Ingredients:

2 cups water

1 cup Apple Cider Vinegar

3/4 to 1 cup Honey (to taste - we recommend Italian Chestnut Honey!)

2 c fresh, washed cranberries

16 grams Wild Taiga Herbal Tisane

Directions:

1. Combine all ingredients in a medium sauce pot over medium heat.

2. Stir until honey is combined in water and vinegar and all the Wild Taiga is immersed in the shrub mixture.

3. Bring to a boil. Lower heat and simmer until cranberries have all popped, stirring occasionally.

4. Remove from heat and allow to cool. 

5. Strain mixture into a container for storage. We recommend using a very fine mesh sieve or two layers of cheesecloth to catch all the pulp and small pieces of Wild Taiga. 

6. Chill in the refrigerator for up to 2 weeks!

And now, the Cranberry & Pine Cocktail Recipes!

Kas Honey Liquor Cranberry & Pine Soda

A traditional spiced honey liquor, Kas is a delightful addition to many holiday drinks or as an after dinner digestif. We love the sweet spice it adds to the shrub in this drink!

1 ounce Kas Honey Liquor (You can find this delicious spiced honey liquor at our friend and neighbor By the Bottle!)

2 ounce Cranberry Wild Taiga Shrub

4 ounces club soda

Stir and serve over ice. Garnish with fresh cranberries. 

Cranberry & Pine Whiskey Soda (feat. Yankee Distillers Honey Whiskey)

As delicious as it is simple, this whiskey soda plus shrub is a festive crowd-pleaser.

1.5 ounces Yankee Distillers' Honey Whiskey (Located in Clifton Park, NY, Yankee Distillers make their honey whiskey in the same barrels we use to age our Whiskey Barrel Wildflower honey!)

2 ounces Cranberry Wild Taiga Shrub

4 ounces club soda

Stir and serve over ice. Garnish with fresh cranberries.

Cranberry & Pine Gin and Tonic

A holiday twist on everyone's favorite classic, this Gin & Tonic is made with a specialty botanical gin distilled with Saffron, Cardamom, and Orange. It adds a delightful citrus piquancy to the shrub!

1.5 ounces ESP NOHO Gin (this Saffron, Cardamom, and Orange distilled gin may also be found at By the Bottle!)

2 ounces Cranberry Wild Taiga Shrub

4 ounces tonic or club soda

Wild Taiga 75

A twist on the French 75, this sparkling wine cocktail is perfect for NYE!

1 ounce Cranberry & Pine Shrub

1 ounce Honey Liquor, Honey Whiskey, Spiced Rum, or Gin (depends on your preference! For a mocktail version, try cranberry juice instead!)

3 ounces Sparkling Wine (or Sparkling Apple Cider for mocktails)

Garnish with fresh cranberries.

Cranberry & Pine Mocktail

And for those who don't drink this shrub is a festive and healthful way to join in on the holiday cheer. Just add club soda, ginger ale, or sparkling apple cider!

2 ounces Cranberry Wild Taiga Shrub

4-6 ounces Club Soda or Ginger Ale

Stir and serve over ice. Garnish with fresh cranberries!

Green CTA Button Reading Shop Wild Taiga with Honeybeee

Spiced Roasted Chicken

A hit of Ghost Pepper Chili Infused Honey adds wonderful depth to this spiced chicken!  Grill or bake, we recommend this quick dish at any time of year!

 

Honey Glazed Chicken Recipe

Ingredients:

6 chicken thighs 

For the Rub:
4 t sea salt
4 t cracked coriander
2 t ground green cardamom
3 t freshly chopped rosemary
2 garlic cloves, chopped
4 T Ghost Pepper Honey
1 T extra virgin olive oil

Procedure:

1. Preheat the oven to 400°.
2. Mix the first 5 ingredients in a small bowl. 
3. In a seperate bowl, stir the olive oil and honey together, brush over the chicken on all sides.
4. Season the chicken generously on both sides with the dry mix. 
5. Bake until the thighs read 165° and the skin is caramelized, about 40 minutes. 

 

Blossom Honey Cocktails by The Brentwood Hotel

We love collaborating with local restaurants, bars, and other businesses to use our honeys and teas in new ways. When it came time to develop some summer cocktail recipes featuring our Blossom Honeys, we immediately knew that we wanted to work with Saratoga's best kept secret: The Brentwood Hotel

Exterior of the Brentwood Hotel

Tucked on the East Side just steps from the Track, the Brentwood Hotel + Bar is a retro-chic haven for tourists who want a low-key but convenient retreat, or locals looking for a stylish covert to wait out the madness that can be Summer in Saratoga. 

We teamed up with Brentwood's Michaella Bardi to create three gorgeous cocktails that will quench your summer thirst. Featuring our Raspberry Blossom, Blueberry Blossom, and Orange Blossom honeys, you can browse the recipes to decide which cocktail sounds best to you, or try all three with our Blossom Honey gift set

3 Blossom Honey Cocktails decorated with Blueberries, Orange Peel, and Raspberry/Lime

Blossom Honey Cocktail Recipes

To make these gorgeous summer honey cocktails, you will first need to make a simple syrup with each of our Blossom Honeys.

The Brentwood's Honey Simple Syrup has a 2:1 honey to hot water ratio. This is a bit of a departure from our usual 1:1 ratio, and we're intrigued to try it, especially since our friends at the Brentwood say it keeps the simple syrup a little more shelf-stable!

Raspberry Blossom Cocktail

2 oz Gin

1 oz Fresh Lime Juice

3/4 oz Raspberry Blossom Honey Syrup

Shake with ice, strain into a chilled coupe or martini glass

Garnish with fresh raspberries and a lime wheel

* This is a cross between two classic cocktails, a Bee's Knees (gin, lemon, honey) and a Gimlet (gin, lime, simple syrup), both are traditional "sours." Raspberry and lime is a tried and true flavor combination, and the honey adds weight and depth to the cocktail.  

Blueberry Blossom Cocktail

2 oz Rye Whiskey

1/4 oz Blueberry Blossom Honey Syrup

3 Dashes Angostura Bitters 

Stir with ice, strain over fresh ice into a rocks glass

Garnish with fresh blueberries

* This is a rye & honey old fashioned. The blueberry blossom honey is a bit more robust and richer than the other 2 honeys, and it stands up well against a stronger, spicier spirit like rye whiskey. 

Orange Blossom Cocktail

1 1/2 oz Joven Mezcal ("joven" = "silver" or not aged in oak)

3/4 oz Dry Curaçao (orange liqueur)

1/2 oz fresh Lemon Juice

1/4 oz Orange Blossom Honey Syrup

3 drops Orange Blossom Water

Shake with ice, strain over fresh ice into a double rocks glass

Garnish with an orange curl 

Call-to-Action Button to Shop Blossom Honey

Love Potion (Paris in Love) Shortbread Cookies

Whether you are spending this Valentine’s Day alone, together, apart, or not interested, a few things are certain. When it is cold, snowy, and windy, three things are there to comfort you on a winter night: cookies, chocolate, and wine. This is why we have partnered with By the Bottle, a wine & spirits destination that provides a diverse, unique, and local selection with great values. Located just around the corner at 11 Spring Street, it is a staff favorite downtown stop when in need of a last minute bottle sure to impress. Our Love Potion, a black tea base with organically produced lavender, rose, and bergamot, pairs wonderfully with the simplicity of shortbread cookies. By the Bottle Shop owner Annmarie has kindly selected three lovely wines to pair with our Love Potion Shortbread Cookies, combinations that will be sure to conjure romance in the air!

 


Saratoga Sparkling Rosé - Cayuga White, Merlot, Malbec
Hints of strawberry, roses and a touch of citrus that is refreshing and vibrant.

Eli Perrone Sourgal Moscato D’Asti -Piedmont, Italy
A yellow color that changes toward green, vivid and brilliant. Intense nose, it recalls orange flowers, yellow peach, sage, and freshly-picked Muscat grapes. A sweet and harmonic palate, well balanced, with a typical Muscat's acidity.

Campbells Rutherglen Muscat- Rutherglen, Victoria, Australia
Bright amber gold with copper hints. The nose reveals fresh raisin fruit backed by a hint of fortifying spirit and aged oak characters while the palate is luscious and mouth-filling with raisin fruit followed by a long finish.

Love Potion Shortbread 

Ingredients:

1 c salted butter

½ c powdered sugar

2 c flour

¼ c Love Potion tea (Paris in Love)


Procedure:

Set oven to 350°F.

Blitz Love Potion tea in a food processor until tea and floral ingredients are in fine texture.

Combine softened butter and sugar in mixer.

Slowly add flour and tea until combined.

Roll out dough between two pieces of parchment paper.

Let cool in the fridge for 30min- 1 hour.

If desired, use a cookie cutter to cut out heart shaped.

Bake for 8-10 minutes, or until lightly golden brown on bottom. 

 



Roasted Brussels Sprouts With Bacon and Whiskey Barrel Aged Wildflower Honey

It doesn't get better than this fall recipe: crispy roasted brussel sprouts, sliced slab bacon and a healthy drizzle of our Whiskey Barrel Aged Honey. Sweet, salty, crunchy, and spicy, it is so flavorful and so easy to make!

Brussel Sprouts with Whiskey Barrel Aged Honey

Ingredients:

1.75 lb Brussels sprouts, halved
7 oz slab bacon, cut into batonettes
2 T extra virgin olive oil
Salt
Whiskey Barrel Aged Wildflower

Procedure:

Preheat the oven to 425°F. Line a baking sheet with parchment.

In a bowl:  Toss all the ingredients together except for the Whiskey Barrel Aged Honey.  Spread onto the baking sheet, and place in the preheated oven.  Cook until crispy brown and slightly blackened.

Remove from the oven and drizzle over Whiskey Barrel Aged Wildflower Honey to serve.

 

Golden Honey Cornbread

Cornbread is a satisfying seasonal dinner accompaniment that is quick and easy to prepare.  Present it elegantly at the holidays or throw it together for a weeknight chili. We've sweetened our cornbread with honey, which is a great substitute for refined sugar, particularly when baking muffins, cakes, quick breads, and pies!  Honey contributes additional moisture to the recipe, and when it comes to this cornbread, it creates a really rich and wonderful result. We used Alfalfa Honey, because of the beautiful light florality and hint of spice.

Golden Honey Cornbread Recipe

Ingredients:

1 cup Bob's Red Mill Cornmeal, medium grind 
1 c milk
1/2 c + 1 T Alfalfa Honey
1/2 t salt
1 c all-purpose flour 
2 t baking powder 
1 egg
1/3 c melted butter

Procedure:

Preheat oven to 400°F. Spray or lightly grease a 9-inch round cake pan, cast iron skillet, or muffin pan.

In a large bowl, soak cornmeal in milk for 10-15 minutes. If you are using a cast iron skillet preheat it with a little bit of butter.

Then combine flour, sugars, honey, salt and baking powder to cornmeal mixture. Stir in egg and butter until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serve with room temperature butter and honey!

Butternut Squash Soup with Ghost Pepper Honey and Yogurt

Here is our a simple yet elegant take on a fall classic, Butternut Squash Soup.  The Ghost Pepper Infused Honey adds a lively dimension to the soup and is complimented with cooling yogurt.

Butternut Squash Soup with Ghost Pepper Honey

Serves 3-4

Ingredients:

1 small white onion, diced
1 carrot, diced
1/2 apple, cored and cubed
1 medium butternut squash, seeded, peeled and cubed
2 sprigs of fresh sage
3 cups of vegetable broth + more as needed
extra virgin olive oil
salt to taste
nutmeg
Ghost Pepper Infused Honey

Procedure:

In a saucepan at medium heat, sweat the carrot and onion in olive oil until soft. Add in the apple, squash and sage.  Season with salt.  Cover with broth and cook until the butternut squash breaks apart with a spoon. Add a pinch of nutmeg.

Remove the sage and prepare a blender.  Add all the ingredients into the blender and purée until smooth.  Adjust with broth for consistency and salt for flavor.

Reheat the soup to serve.  Swirl in yogurt and drizzle Ghost Pepper Honey.

 

 

 

Cranberry Sauce with Honey

Dress up your traditional Thanksgiving Day sauce with raw honey! It makes so much sense:  Cranberry Sauce made with Orange Blossom Honey.  Where the tartness of the cranberries end, the sweetness of the Orange Blossom Honey begins. We can't wait for you try it.

Thanksgiving Cranberry Sauce with Honey

Ingredients

1 10oz package of fresh cranberries
2 T water
9oz Orange Blossom Honey (or about 2/3 of our 12oz jar)
1/2 lemon, pith peeled
pinch of salt
pepper

Directions

In a small saucepan with a cover, at medium low heat, cook the cranberries, water, 6oz honey, and lemon peel about 15 minutes or until the cranberries start to burst. Add in the remaining honey, pinch of salt and pepper.  Serve warm or refrigerate until needed. Enjoy!

Whiskey Me Away

 

Whiskey Me Away

As soon as we tasted the first batch, we knew our Whiskey Barrel Aged Wildflower Honey was something special... and that it practically demanded to be used in a local craft cocktail.

So, we asked good friend and craft cocktail specialist, Brendan Dillon of Hamlet and Ghost restaurant, to experiment with our  Whiskey Barrel Aged Wildflower. After some trial and error, Brendan created a light, beautiful cocktail featuring this special honey and Fino Sherry*! 

Don't be discouraged hearing Brendan's credentials, this show-stopping cocktail is actually quite easy to make and includes ingredients that you likely already have (or definitely won't mind having) in your kitchen. 

Thank you, Brendan!

Whiskey Me Away Craft Cocktail by Hamlet & Ghost's Brendan Dillon

2.5 oz Fino Sherry (a dry, pale Sherry wine made from the Palomino grape)
.5 oz Whiskey Barrel Aged Wildflower Honey simple syrup (equal parts honey + water)
1 T stone fruit preserves, such as apricot

1 egg white

Place all ingredients in a cocktail shaker with ice.  Shake hard and strain into a beautiful glass with a fine strainer.  Serve with a citrus twist.

A few notes on making honey simple syrup

If you would like to experiment with this or other cocktails featuring our Whiskey Honey, your first step is probably going to be making a simple syrup using 1 part honey and 1 part hot water. To do this, simply heat some water, add your honey, and stir until the honey is dissolved. Your water does not need to be boiling or boil down to create your honey simple! In fact, if you have an electric water kettle, you won't need the stove at all! This honey simple syrup will keep for several weeks in the refrigerator, just like a sugar-based simple syrup, making the Whiskey Me Away your perfect go-to summer cocktail.

*Fino Sherry is the driest type of sherry. If you are unfamiliar or unsure where the sherry in your cupboard falls, we recommend stopping in to chat with Annemarie at By the Bottle around the corner from our shop, or the lovely ladies at Kane's Fine Wine & Spirits. 

Matcha Panna Cotta

Matcha Panna Cotta

Special thanks to local chef and friend, Sookyung Lee for creating beautiful recipes featuring our Matcha Wakatake.  We are so grateful for her sharing this recipe with us!

Ingredients:

2/3 c whole milk
2/3 c heavy cream
1/4 c sugar
1 T Matcha Wakatake powder
1 T hot water
1/2 T gelatin powder
2 T water

Procedure:

1. Sprinkle the gelatin powder on top of room temperature water.  Stir and allow to bloom.

2. Sift matcha into a small bowl, add in hot water, and whisk so there are no clumps.

3. In a saucepan, add in the milk, heavy cream, sugar and stir to combine over medium heat. Bring the temperature to a simmer on low heat, do not let it come to a boil.

4. Remove the pan from the heat, once it reaches a simmer, and add in the whisked matcha and gelatin.

5. Strain the mixture through a fine sieve, into a bowl set on an ice bath. Stir the mixture gently.  When it starts to thicken, pour into serving cups and refrigerate until firm.

6.  Garnish with your favorite toppings and enjoy!

Variations for a summer treat!  Use Mango Infused Honey instead of raw sugar.  Garnish with mango purée and fresh mango hot days!

Matcha Panna Cotta With Mango

  • Page 1 of 4