Recipes

This is the foundation of all of our smoked honey cocktails, and it's easy to make!

• 1 TBL hot water
• 1 TBL smoked honey
  

Mix equal parts hot water and smoked honey and stir to dissolve.  Set aside while you make your cocktail, 

or refrigerate until needed.

INGREDIENTS 

1 teaspoon smoked honey syrup  

3 dashes bitters 

2 ounces bourbon whiskey 

Ice 

1 or 2 cherries 

1 strip orange peel 

In a low ball glass, stir together the honey syrup, bitters and bourbon. Add ice and garnish with cherries and orange peel.

INGREDIENTS 

1 1/2 oz.  bourbon 

3/4 oz. smoked honey syrup 

3 oz. lemonade 

Garnish: lemon 

Chill serving glass. Pour ingredients into mixing glass or shaker  with ice in order listed. Cap, shake and strain into chilled serving glass. Add lemon garnish and serve.

INGREDIENTS

• 1 ounce honey simple syrup (recipe above)
• 2 ounces mezcal
• 2 ounces ginger beer
• Juice from 1/2 of a lime
• Chili powder
• Margarita salt

Combine margarita salt and chili powder in a shallow dish, to taste. Coat rim of cocktail glass with lime juice and dip edge in chili salt mixture.

Combine simple syrup, mezcal and lime juice in glass; Stir to combine. Add ice and top with ginger beer. Garnish with lime wedge.

That's a mouthful!  This is is a super refreshing cocktail to make for hot days. An easy way to elevate your  

Gin and Tonic.   

INGREDIENTS 

6 blueberries 

1.5 oz Gin 

 0.5 oz Lime Juice 

0.5 oz Smoked Honey 

4 oz Tonic Water 

1. Muddle  blueberries with the gin, honey, and lime juice at the bottom of a shaker  

2. Shake to fully incorporate honey.   

3. Add mixture to a highball, then fill your glass with ice. Adding the alcohol after the ice causes the ice to melt quickly, which can water down the cocktail.    

4.  Top with tonic water and give the drink a little stir.  

5. Garnish with fresh mint or rosemary, if desired.  

INGREDIENTS 

1.5 oz Tequila Hornitos 

1 oz Lime Juice 

1 oz Smoked Honey syrup 

2 oz Grapefruit juice 

3-4 oz Soda Water 

 1.  Shake everything but the soda water to incorporate the honey  

2.  Pour into a glass and heap with ice    

3.  Top with soda water and give a quick stir  

4.  Garnish with a fresh sprig of rosemary

Dress your greens with a sweet and smoky flavor. This salad features butter lettuce and pecorino cheese with a hazelnut crunch that’s the perfect complement to 

any main dish.  

INGREDIENTS 

1/4 Cup lemon juice 

2 Tablespoon smoked honey 

1 Clove garlic 

3/4 Cup extra-virgin olive oil salt pepper 

2 Head butter lettuce 

1/4 Cup toasted, shelled and chopped hazelnuts 

Shaved pecorino cheese (optional) 

Smoked Salt 

INSTRUCTIONS 

1.  For the vinaigrette: Place the lemon juice, smoked honey, and garlic in a blender and pulse to combine.  

2.  With the machine running slowly pour in olive oil to emulsify. Season with salt and pepper to taste.   

3. Combine washed and torn lettuce, chopped hazelnuts and shaved pecorino cheese in a bowl, toss with dressing and finish with smoked salt. Enjoy!  

INGREDIENTS 

8 ounces Brussels sprouts 

Extra-virgin olive oil 

Kosher salt 

Freshly ground black pepper 

1 TBL unsalted butter 

1 TBL  smoked honey 

1/4 tsp smoked paprika 

INSTRUCTIONS 

1.  Preheat oven to 450°F. Line a baking sheet with parchment.  

2.  Wash, trim, and cut Brussels 

sprouts in half.   

3.  Spread Brussels sprouts on prepared pan, drizzle with oil, and sprinkle with 

salt and pepper.  

4.  Roast for about 30 minutes, 

stirring about halfway through.  

5.  Combine butter, smoked honey, and smoked paprika in a small saucepan and warm until butter is melted. Stir to combine.  6.  Drizzle smoked honey butter over Brussels sprouts and stir to coat. Roast another 10-15 minutes.  

 Serve immediately. 

INGREDIENTS 

2 lb. chicken wings 

2 TBL extra-virgin olive oil 

1 TBL paprika 

1 TBL garlic powder Kosher salt 

Freshly ground black pepper 

4 TBL butter 

1 cup barbecue sauce 

1/4 cup smoked honey 

2 tsp. hot sauce (add a couple more dashes if you like heat!) 

Ranch, for dipping   

INSTRUCTIONS 

1. Preheat oven to 400° and place a wire rack over a baking sheet. 

2. In a large bowl, toss chicken wings with oil, paprika, and garlic powder and season with salt and pepper. 

3. Transfer to prepared baking sheet.  Bake until chicken is golden and skin is crispy, 55 to 60 minutes. Flip halfway through.   

4. Meanwhile, make sauce: In a small saucepan over low heat, melt butter. Add barbecue sauce, smoked honey, and hot sauce and bring to a simmer. Let thicken, 5 minutes, then remove from heat.  

5. Heat broiler on low. Transfer baked wings to a bowl and toss with sauce until completely coated. 

6. Return to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes. 

 Serve with ranch.