Mead Recipes

MAXWELL HONEY MEAD

INGREDIENTS

• 10 mL Maxwell Honey Mead
• 45mL Whisky
• 10mL Frangelico
• 15mL Crème De Cacao
• 1 Scoop Ice

METHOD

Place all ingredients in a cocktail shaker and shake with ice.

SERVING SUGGESTION

Serve in a martini glass with crushed ice.

LIMON SURPRISE -Created by Anne Taranto from Chaucer Cellars in Melbourne.

INGREDIENTS

• 60 mL Maxwell Honey Mead
•  15mL Limoncello Liqueur
• San Pellegrino Limonatta to fill
• 1 Lime Wedge
• 1 Scoop Ice

METHOD

Place all ingredients except lime wedge in a boston glass and shake with ice.

SERVING SUGGESTION

Pour into a 10oz highball glass with crushed ice and serve. Garnish with lime wedge .

MEAD MOUNTAIN MAN -Created by Evan Frost, bartender from Kravings Restaurant in the Blue Mountains NSW. 

INGREDIENTS

• 30mL Maxwell Honey Mead
• 15mL Rum
• 30mL Bourbon
• 2 Slices cucumber
• 1 mint leaf
• Dash of lime juice
• Dash of orange juice
• 1 Scoop Ice

METHOD

Place all ingredients in a cocktail shaker and shake with ice.

SERVING SUGGESTION

Pour into a martini glass. Garnish with a sprig of mint.

BLOODY MEAD -Created by Gordon Lee from Chaucer Cellars in Melbourne.

INGREDIENTS

• 60 mL Maxwell Honey Mead
• 120mL Blood Orange Juice
• Pinch of torn Basil leaves
• 1 Scoop Ice

METHOD

Place all ingredients in a boston glass and shake with ice.

SERVING SUGGESTION

Pour into a 10oz highball glass with crushed ice and serve.

VALHALLA DAWN

INGREDIENTS

• 30mL Maxwell Honey Mead
• 30mL Kahlua
• 30mL Baileys
• 60mL Cream
• 1 Scoop Ice

METHOD

Place all ingredients in a blender and blend until smooth.

SERVING SUGGESTION

Serve in a tulip glass and garnish with grated chocolate.

THOR’S HAMMER

INGREDIENTS

• 20mL Maxwell Honey Mead
• 40mL Scotch Whisky
• 10mL Green Chartreuse
• 15mL Honey Water
• 20mL Lemon Juice
• 1 Scoop Ice

METHOD

Place all ingredients into a cocktail shaker and shake well.

SERVING SUGGESTION

Serve in a martini glass and garnish with a twist of lemon.

MAXWELL SPICED MEAD

VALHALLA -Created by Mark Maxwell. The House speciality at the Maxwell Wines Cellar Door and Ellen Street Restaurant. 

INGREDIENTS

• 75mL Maxwell Spiced Mead
• 75mL Dry Ginger Ale
• 2 Mint Leaves
• Crushed Ice

METHOD

Fill hurricane glass with crushed ice then add Maxwell Spiced Mead and dry ginger ale.

SERVING SUGGESTION

Garnish with fresh mint leaves and serve.

VIKING TATTOO

INGREDIENTS

• 60mL Maxwell Spiced Mead
• 60mL Vodka
• 80mL Pear Syrup
• Crushed Ice

METHOD

Place ingredients in a cocktail shaker and shake vigorously.

SERVING SUGGESTION

Serve in a martini glass and garnish with a lemon rind.

MAXWELL LIQEUER MEAD

GINGERBREAD MAN

INGREDIENTS

• 30mL Maxwell Liqueur Mead
• 30mL Spiced Rum
• 45mL Gingerbread Syrup
• 1/2 Gingerbread Man
• 2 Scoops Vanilla Ice Cream
• 1 Scoop Ice

METHOD

Place ingredients in a blender and blend together until smooth.

SERVING SUGGESTION

Pour into large cocktail glass and garnish with 3 smarties on top.

HALF PAST FIVE

INGREDIENTS

• 45mL Maxwell Liqueur Mead
• 15mL Grand Marnier
• 10mL Dry Vermouth
• 30mL Lemon Juice
• 1 Egg White
• Crushed ice

METHOD

Place ingredients in a cocktail shaker and shake well.

SERVING SUGGESTION

Pour into a martini glass and enjoy.

I FEEL THE MEAD…

INGREDIENTS

• 50mL Scotch Whisky
• 20mL Maxwell Liqueur Mead
• 1 tbsp Honey

METHOD

Warm a brandy balloon with either a lighter or hot water and pour in whisky and light. Pour spirit from glass to glass with lit. This method of warming spirit is called “blazing”. Add mead & honey.

SERVING SUGGESTION

Serve in the brandy balloon and garnish with honeycomb.

MAXWELL MEAD POACHED PEARS

INGREDIENTS

• 6 Pears
• 1 Star Anise
• 1 Bay Leaf
• 200gm Honey
• 1 Cinnamon Quill
• Peel of 1 Orange
• 750mL Maxwell Honey Mead
• 2 Cloves
• Pinch of Saffron

METHOD 

In a 2 litre pot place all ingredients leaving aside the pears and half the saffron and bring  up to a gentle simmer. While these are simmering and intensifying peel the pears and cut your cartouche (A cartouche is a paper lid to sit on top of the poaching liquid to ensure the pear sites entirely in the liquid to cook evenly). Pop the pears into the poaching liquid, lay your cartouche flat on top of the liquid and cook until soft using a paring knife to test the hardness through to the middle. Allow to cool in the liquid slightly and serve while warm with your favourite muesli and crème fraiche or ice cream and garnish with a few sprigs of bright red saffron.