Well, I posted about this recipe almost a year ago! We’ve opened a bottle and it is time to discuss what we’ve found!
First off, we settled on the name “Always and Forever Mead,” and are workshopping labels for it. I want to get some more color into these in the future, especially with our logo having such bright colors, but they are a work in progress, as are some of our recipes.
A couple of posts ago, we talked about honey – mainly how it is made and flavor profiles, and today, we wanted to make a quick post about basic recipes!
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Over a decade and a half ago, a barista and a former barista got hitched, and one of the things they served at their wedding was a punch made from hibiscus tea, ginger ale, orange juice, and cinnamon syrup.
Just like any recipe, it took time to develop. Different amounts of juice, different amounts of syrup. Steep times. It all got tested. And then tasted. And it went over well. So well in fact that I had almost completely forgotten it. After all, it was the (now) wife’s idea, I was just another hand to stir and a set of taste buds.
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