Naturally fermented from Australian honey, Daringa Mead possesses an intense aroma of honeycomb and wax, like birthday candles. The palate is unctuous and flavour-rich. Mid-palate of red apple, cloves at the forefront, cinnamon, nutmeg, caramel. The finish has mild tartness, honey warmth and a clean mellow sweet finish. This is a big, sticky, spicy old-school mead.
The recipe contains a special selection of spices, which make mead ideal for mulling. A popular practice in coaching inns of Olde-England, a red hot poker from the open fire was plunged into a tankard of mead to heat it, to warm the cockles of the hearts of weary travelers. Today, an “electronic hot poker” in the form of the microwave oven can be used to “mull” mead. Simply heat a glass of mead in a microwave for a few seconds, sip and think of merry old England. Do not boil or the alcohol will be lost.
In summer serve mead chilled over plenty of ice as a mixer, with soda or lemonade, sliced cucumber and lemon and if you feel like it, a nip of your favourite spirit makes for a refreshingly different thirst quencher.
As a cocktail, serve in a tall Glass with lots of ice, half fill with mead, add 1/2 measure( 15ml) of vanilla Galliano, top the glass with ginger ale, gently stir ( stirred not shaken!!)
Product of Australia
Standard Drinks: 5.9