Mulberry-Honey Old Fashioned

We picked and froze loads of wild mulberries earlier this summer. If you’ve done the same or if these berries are still growing in your area, here’s a refreshing cocktail. Adjust the number of mulberries as desired — our trees in Nebraska tend to produce fruit on the smaller side. 

Servings: 1 cocktail
- 10 to 15 mulberries, fresh or frozen
- 2 tablespoons of honey syrup (see recipe below)
- 1 slice of lemon
- 2 fresh sprigs of thyme
- 2 dashes Angostura bitters
- 1.5 ounces mead
- 1 ounce of whisky (I used Cardhu 12-Year Scotch)
Honey Syrup (makes 8 tablespoons)
- 1/4 cup of honey
- 1/4 cup of water


To make the honey syrup, combine honey and water in a saucepan and heat until dissolved. Or combine in a glass measuring cup and microwave for 30-45 seconds, stirring halfway through. 

Allow to cool before use.

Muddle mulberries, bitters, honey syrup, lemon and 1 thyme sprig in an old fashioned glass. Add ice with mead and whisky. Stir and garnish with extra mulberries and a sprig of thyme.