This was inspired by an afternoon of bee pillaging with a family friend. The amount of honey we extracted was pitiful and I was basically useless apart from remembering how to make honey water and how well it goes with spices and bourbon.
Add everything except the cider to a jug and stir. Pack in ice and stir for 30 seconds. Add more ice and repeat then finally top with the cider and stir a final time. Garnish the jug with slices of citrus and ginger and a cinnamon quill.
So simple, so tasty and absolutely zero allergies or dietary issues, it's basically horchata with rum. You can even leave out the rum for a tee-totaler friendly version.
Fill a jug with ice, add the rum and top with home-made Horchata. Garnish with ground cinnamon. That's it!
Grind the rice up in a spice grinder or food processor until super fine and add to a jug or bowl with the cinnamon, cayenne pepper, palm sugar and lime zest. Add the hot water and cover leaving it out overnight. The next day add the bowl's contents to a blender and blend until smooth and slowly add 2 cups of the cool water while blending. Strain through a cheese cloth into a bowl slowly and then add the remaining water, vanilla extract and caster sugar stirring and tasting to make sure it is sweet enough for you and then bottle it and chill, it keeps for a month in the fridge.
Palomas are one of the most classic Mexican summer drinks but they have been relegated to something made from grapefruit soda and sugary syrups. This is all about reviving the fresh citrus flavours that balance out tequila's natural spices so damn well.
Get everything except of the soda and dill into a jug and stir until combined. Add some ice and dill and store again, then repeat once before toping with ice and soda water. Stir one last time and garnish the jug with dill, grapefruit slices and be sure to serve with salt-rimmed glasses.