Make use of fresh honey with a Rosemary Clementine Sparkle

KIRO Radio’s Lisa Brooks reported on local restaurant’s getting bee-zy making fresh honey.

Kathy Casey is a Seattle chef putting the honey to good use. She offered to share one of her recipes with us.

Rosemary Clementine Sparkle

Fresh rosemary and local honey add a market touch to this cocktail.

Makes 1 cocktail:

1/4 of a clementine or mandarin
1 large sprig fresh rosemary
1 1/2 oz Moon Mountain Vodka
3/4 oz fresh lemon juice
3/4 oz Local Honey Syrup *
Splash of chilled champagne
Garnish: small sprig of rosemary

Squeeze and drop the clementine and bend and drop the rosemary sprig into a cocktail shaker. Measure in the Moon Mountain Vodka, lemon juice and honey syrup. Fill with ice. Cap and shake vigorously. Strain cocktail into a large martini glass. Top with a splash of chilled champagne. Garnish with a sprig of rosemary.

* To make Local Honey Syrup: combine 1/2 cup local honey with 1/2 cup hot water. Stir to combine. Store refrigerated for up to 7 days.