A Koval Mother’s Day Cocktail Featuring Koval’s Chrysanthemum & Honey Liqueur and Bourbon: Miss Honey
Today I’m delighted to introduce you to Miss Honey, Koval’s newest cocktail recipe. She’s going to be your new favorite Mother’s Day cocktail! If you’re not familiar with Koval yet, they’re an award-winning Chicago distillery founded in 2008 by husband and wife duo, Dr. Robert Birnecker and Dr. Sonat Birnecker Hart. They make craft spirits that have won over 100 international awards—they’re absolutely perfect for making high-end cocktails at home.
With Mother’s Day in mind, I wanted to share something special with all the wonderful moms, grandmas, and mother figures out there. So, with a little help from my friends at Koval, the Miss Honey Cocktail recipe was born. Megan (one of Koval’s Tasting Room bartenders and Miss Honey's creator) recommends using Koval's Sonat Bourbon, a special barrel-aged whiskey that adds a rich, smoky undertone to homemade cocktails. Paired with their delicate Chrysanthemum & Honey Liqueur and a splash of lemon, this Mother’s Day cocktail recipe is divine.
If you’re in the Chicagoland area, I highly recommend picking up a bottle of the Sonat bourbon, but Koval’s single barrel bourbon lends a similar depth and richness to the drink. Tours at Koval are always informative and enchanting—that’s why I make sure to swing by every once in a while! Thank you so much to Megan and to everyone at Koval for making this Mother’s Day a memorable one.
Cheers to all the moms out there!
A Mother’s Day Cocktail Recipe with Koval’s Honey Chrysanthemum Liqueur and Bourbon: Miss Honey
Ingredients
- 2 ounces honey
- 2 ounces water
- ½ ounce honey syrup (see above)
- 1½ ounces KOVAL Chrysanthemum & Honey Liqueur
- 2 ounces Limited Edition Sonat Select or KOVAL Bourbon
- Lemon peel
Instructions
- First things first... Let's whip up some honey syrup. In a small saucepan, mix equal parts honey and water. Heat on low heat and stir until the honey is completely incorporated. Remove from heat and let cool for 10 minutes. You can make more if you like—just transfer any extra syrup to a clean, airtight container. Glass jars or bottles are great because they don’t retain odors and are easy to sterilize. Honey syrup can be stored in the refrigerator for up to a month.
- Measure out the honey syrup, Koval’s Chrysanthemum & Honey Liqueur and bourbon into a cocktail shaker.
- Add some ice and give it a good shake—about 30 seconds should do.
- Strain the mixture into your favorite cocktail glass.
- Use a vegetable peeler or a paring knife, remove a wide strip of zest from the lemon—try to avoid as much of the white pith as possible.
- Hold the lemon peel directly over the glass and give it a twist to release some of the oils, then rub the colored side of the lemon peel around the rim of the glass.
- Drop the twisted lemon peel into the drink and serve immediately. Cheers!
