Wildflower Honey Liqueur


This honey liqueur is simply delicious. It is an adaptation I made from Jane Lawson’s Snowflakes and Schnapps cookbook. It’s a beautifully done cookbook, rich with food photos and simple, wholesome (and gourmet) recipes. I highly recommend getting yourself a copy, not just for the visual feast, but the way she takes you on a culinary tour of Europe with her recipes.

There’s something about this liqueur that says sweet comfort. It’s full of flavor, and if you’re sipping it neat you can really taste the subtle flavors. Before you make this decide on what kind of honey to use. If you want a more robust, earthy flavor (my favorite) use the darker fall harvest honey. If you would prefer a lighter, more delicate flavor that will highlight the infusion, choose the lighter, spring harvest honey.


Honey and Saffron Liqueur, adapted from Jane Lawson

Makes 1 Litre


  • 750ml bottle of good vodka
  • ½C water
  • 1C dark, fall honey
  • 1 cinnamon stick
  • ½ of a vanilla bean, split lengthwise, and finely chopped
  • 10 white peppercorns
  • ¼t freshly grated nutmeg
  • 2 pinches of saffron threads
  • 3 strips of lemon zest, white pith removed


Put the honey, water, cinnamon stick, chopped vanilla bean, peppercorns, nutmeg, and saffron in a saucepan and bring just to boil. Quickly reduce the heat and simmer for 5 minutes. Remove from the heat, add the lemon zest and set aside to infuse for 20 minutes.

Reheat until simmering, then remove from the heat and cool completely. Once cooled, strain through a fine mesh sieve, and add the vodka. Carefully pour into a sterilized airtight bottle and allow to the flavors to infuse at room temperature for a week before drinking.

Serving Suggestions:

  1. Neat (my favorite way) or On The Rocks.
  2. Martini: 2 parts vodka or gin, 1 part honey liqueur. Add a lemon twist.
  3. Whiskey/Scotch/Bourbon: equal parts honey liqueur and spirits, iced or neat.

Whiskey Slush


Everyone should have a party cocktail recipe. Admit it. Your friend invites you over to her house and you secretly wish she’d make (insert favorite cocktail). It might be a special martini or a fruity Red Sangria or something as simple a great bottle of wine, but when you’re invited over you are hoping IT’s there. Many of my friends (always my husband) request this one. Many years ago, I was given the original recipe from a Montessori colleague that grew up in Tennessee. She raved about it being the perfect summer party cocktail. I’ve been making it ever since. This recipe makes a gallon, so invite friends over and share.

You could cut the recipe in half, but really, why would you?

Whiskey Slush

Makes 1 gallon


  • 7C filtered water
  • 3-4C Whiskey (Jack Daniels®), depending on how strong you’d like it
  • 1 can (12oz.) frozen lemonade concentrate
  • ½ can (6oz.) frozen orange juice concentrate
  • 1C superfine Caster sugar
  • 2C strong, Irish Breakfast black tea (use 3 tea bags)
  • orange and lemon slices for garnish

Directions: Brew the black tea (steep for 5 minutes) and set aside.

In a large, freezer-safe pitcher, combine all the ingredients.  Stir to dissolve the sugar, and place in freezer overnight. When you’re ready to serve, take out of the freezer and put the desired amount in a blender on pulse OR let the pitcher sit on your counter for an hour or so until it gets to the desired slushy consistency.

Serve in old-fashioned glasses. Garnish with orange and lemon slice.