I got a bottle of Mike’s Hot honey after trying it at a new pizza spot that just opened up in the neighborhood. I’m big into trying new sauces, and this is one of the best I’ve ever had. It’s freaking hot and very tasty. I’ve been putting it on everything, on pizza, on eggs, on cheese, on a spoon, etc. It was natural to try it in a cocktail at some point.
I’m always on the lookout for drinks that don’t require fresh juice as sometimes it’s a pain in the ass to keep fresh lemons and limes in stock, and the non fresh stuff is offputting. I didn’t have any fresh stuff around, so set about making a very impractical cocktail. The drink features Yoichi Single Malt, a peated Japanese malt from the famous Yoichi distillery. It also includes Pacific Rum from the San Francisco bay area’s Tripp distillery which we visited and reviewed a while back, certainly the saltiest libation I’ve ever tried. It also mixes in a dash of oloroso sherry.
- . 75 oz Yoichi Single Malt
- .5 oz Pacific Rum
- .25 oz Olorosso Sherry
- .25 oz Campari
- Dash of Giffard’s Banana Liqueur
- .25 oz Mike’s Hot Honey Syrup (1:1)
- Make honey syrup by mixing 1 oz Mike’s Hot Honey and hot water. Stir well.
- Add all ingredients to a cocktail shaker with ice.
- Stir and strain into a cocktail glass with ice.