How do you drink mead?
Now sold in 750ml bottles rather than the 330ml ‘beer’ bottles, Gosnells mead at the launch event today was served slightly chilled and in small wine glasses. With its orange blossom and honey nose and the sweetness on the palate, this seems absolutely right as a pint glass of it would overwhelm (even though at 5.5% and an incredibly well balanced sugar levels, you could drink pints of the stuff!) Dubbed the ‘Peckham Prosecco’ for its spritzy drinkability, this mead works very well as an aperitif, as a lunchtime quaffer with a plate for cheese or a postprandial palate cleanser. It’s a bit of an acquired taste, but one that’s worth acquiring.
Mead in cocktails?
With its cloudy nature and slight pétillance, we wondered whether this would make a good mixer in a cocktail. Karl, the barman at The Orange in Pimlico where the launch was held, kindly obliged and after blending mead with raspberry Chambord and bourbon with a twist of orange peel, the ‘Karlmead’ was born! (You heard it here first). We thought we were terribly clever, but it turns out that at Gosnells, they knew this anyway, often mixing it with fresh lime and dark rum or as a twist on a gin fizz. We’ll bring you those recipes another time but for now, here is The Karl Mead Cocktail recipe:
3 dashes of Orange Bitters,