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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.
Try these honey recipes, share them with friends and family—and enjoy them.
From my table to yours.—Zeke
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A Honey of a Margarita
;)
Recipes >
This Margarita is an adaptation of the Bertha named after Bar Berta in Taxco, Mexico and has been around since the 1930’s. The original is made frothy with beaten egg whites, which is off putting to many, or at least myself. This version is pretty damn amazing! Cheers!
For the Margarita
Ingredients
- 2 oz Blanco (Silver) Tequila
- 1oz Orange Blossom Honey Syrup (see how to make honey syrup).
- 1 oz Fresh Lime Juice
- Glass full of ice
- A handful of quarter wheel lime slices
In two saucers for salting the rim of the glass
Ingredients
- 1 oz Honey Syrup
- 3 Tbls Maldon sea salt (the flakes work great for this)
- 1 Tsp hot red pepper flake
Instructions
- On a small plate or saucer add 1 oz honey simple syrup
- On a second plate combine salt and hot red pepper flakes
- Gently dip rim of glass in honey simple syrup and then in salt mixture
- To a cocktail shaker add tequila, honey simple syrup and lime juice
- Add ice and shake vigorously
- Strain into glass over ice or up
- Add a few quarter lime wheels for garnish
