The Tasting Panel magazine

December 2015

Issue link:

Contents of this Issue


Page 40 of 136

on Honey L ong before hosting the National Honey Board's 2014 Honey Beverage Summit, "Liquid Chef" Kathy Casey was creating a stir with honey cocktails. As the trend gains traction, Casey aims to help today's tastemakers push the envelope with this golden ingredient. "On its own, honey has lots of layers of flavor," says Casey, "and you can enhance those flavors even more by infusing it with herbs or spices." Casey explains that by toasting spices like ground coriander and chili and adding the mixture to honey and water in a 2:1 ratio (and a good fine strain, of course), you can achieve great depth of flavor very easily. "And because each varietal has such distinct nuance of flavor, you can pair specific honeys with certain spices for an even more well-rounded effect. Something like a curry powder would be so delicious with the citrus and floral notes in an Orange Blossom honey." Infused honey syrups can also strike a wide variety of flavor profiles, says Casey: "You can get crazy with florals! Add lavender and rose petals to your honey if you're looking for that floral note to play off the spirit," says Casey. "Fresh herbs are also super delicious, and another idea I really love is to add a bitter component to the infusion. I've been doing an Old Fashioned with a bitter honey syrup: I take two parts honey, one part water, then some lemon citrus zest, bring it to a boil, pull it off and add some bitters," explains Casey. "It adds a really great zesty note!" These infusions, says Casey, are simple, inexpensive and offer a great menu call- out: "These are speed scratch solutions that can have a big impact on your cocktail," says Casey. Ever the innovator, we asked Casey to forecast a few more honey trends she sees coming in 2016: "On the culinary side, honey is a great fit for the Greek yogurt craze," explains Casey, referencing a roasted beet dish drizzled with honey, olive oil, fresh herbs and Greek yogurt as a prime example. "I also urge everyone to keep an eye on some non-alcoholic beverages," says Casey, citing an Orange Blossom honey blood orange syrup as a great base for a light soda. But if you're not quite ready to part with your cocktails just yet, Casey's got one final tip: "Honey water ice cubes! A blackberry shandy served over some lightly sweetened honey–ice cubes would be perfect for summer—and in winter, a warm spice honey-water ice cube with allspice, clove and cinnamon would be just perfect." We can toast to that! Have a sweet New Year with honey! Swe et The Liquid Kitchen's Kathy Casey by Rachel Burkons Honey Syrups for Layers of Flavor 40  /  the tasting panel  /  december 2015 1½ oz. gin ¾ oz. honey mint syrup* ¾ oz. fresh pressed carrot juice ¾ oz. lemon juice 1 oz. chilled sparkling water Measure gin, honey mint syrup and juices into a mixing glass. Fill with ice, cap and shake vigorously. Pour drink into a Collins glass and top with soda. Garnish with an heirloom carrot curl (crisped in ice water) and mint sprig. *Honey Mint Syrup Makes about 10 oz. 8 sprigs fresh mint ¾ cup Clover honey ¾ cup water Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Immediately reduce heat to low, and simmer for one minute. Remove from heat and let steep for 45 min- utes. Strain and store refrigerated for up to two weeks. Honey Mint Carrot Collins by Kathy Casey Liquid Kitchen

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - December 2015