Seven: Abelinha

Eagle-eyed readers may have noticed that a lot of the recipes I post use honey as a sweetening agent in cocktails. It has become something of a hallmark of my recipes, like the guy who always uses sherbet in his drinks, or the guy who can't not use a foam. One of the things I love about honey is its versatility. As with anything, different kinds of honey have different characteristics, from lighter varieties such as Acacia through to darker, more pungently flavoured ones like Manuka. Choosing the right one to complement the other flavours in a drink can be tougher than you think it's going to be.

Honey also has a great heritage - it is, after all, the original sweetener. In Europe, man was using honey to add flavour to food and drink long before sugar cane was discovered. Since then, sugar spread like wildfire, inspiring creativity, commerce - not to mention war, slavery and cruelty on an industrial scale. Honey, on the other hand, stayed sweet.


50ml Cachaca
1 barspoon honey (works better with a lighter variety)
25ml pink grapefruit juice
25ml cranberry juice
25ml pineapple juice

Shake all ingredients with ice and strain into an ice-filled highball. Garnish with a long grapefruit zest.

Posted on February 22, 2009 and filed under Fiftytwo, Mixology, Projects, Recipes.