I recently toured the beehive colonies in Trout Brook Valley field in Easton with my friends Patty and Sergei Boyce, program directors for The Backyard Beekeepers Association of CT. It was an amazing education on the art of honey production.
Inspired by my newfound knowledge, and some great local honey, I began to explore the Brazilian school of preparing home made liquors and after dinner drinks from fruits, vegetables, and honey. I used Patty and Sergei’s honey and Leblon Cachaça to make this recipe. Enjoy!
Licor de Mel (Honey Liquor)
Makes about 4 cups
1 cup honey
1 stick cinnamon, broken up
4 cups water
1 cup cachaça
Equipment: one 32 fluid ounce glass jar, sterilized
1- Place the honey and cinnamon in a saucepan. Pour 4 cups of water and whisk well. Bring to a boil, lower the heat and let it reduce by half, until it reaches the consistency of light syrup, about 20 minutes, skimming off the foam occasionally.
2- Remove the pan from the heat, and let it cool at room temperature, uncovered, for about 30 minutes.
3- Add the cachaça and whisk well. Strain the mixture into a measuring cup with a stout. Discard the cinnamon stick. Carefully pour the honey liquor into the sterilized glass jar, and close tightly. Keep it in a dry place for 2-4 weeks at room temperature, allowing the flavors to develop and the color to get darker. Serve small portions after dinner in liquor glasses.
Honey Liquor will keep for up to 2 years in tightly sealed glass jar