The Long Weekend Tipple: Christopher Robin’s Daiquiri

Christopher Robin's Daiquiri

Fancy a little smackerel, dear Boozers? We’ve been imbibing with honey this week and naturally began dreaming of the Hundred Acre Woods. In our imagination, Winnie the Pooh’s pal Christopher Robin must have grown into a deeply thoughtful human being, immersed in nature and concerned with being in rhythm with the world around him. If a springtime bank holiday was approaching, we think of him slinging a satchel full of good things to eat on his shoulder and heading out, with perhaps a few friends in tow, to picnic in a sun-dappled forest. Spring strawberries just on the cusp of summer would be on hand, and honey, of course: the perfect base for a bit of a well-deserved treat.

For Christopher Robin’s Daiquiri, we’ve layered on the honey — two different kinds, because you can never have too much. Honey gets its flavor from the natural plants that honeybees encounter on their pollination tours, from lavender to alfalfa, with results that range from subtle to startling. We chose to pair a sourwood honey with a strawberry purée and a buckwheat honey with rum — the sourwood honey has a light anise undertone which complements the fresh tartness of early strawberries, something that might appeal mightily to Piglet. Buckwheat honey, on the other hand, has a certain molasses quality, with a flavor that can only be likened to tasting somewhat like what a barn floor would taste like if we were so inclined to lick one (we’re not). While that does not sound particularly appetizing, it is a perfect foil for a dark rum, a rich and mysterious melding of flavors that speaks to the Eeyore in all of us.

Christopher Robin’s Daiquiri

We’re fortunate to have available to us a beautiful dark rum by Lyon Distilling Company that already has a rich molasses flavor that works perfectly with the buckwheat honey, but use whatever dark rum you love best. If you don’t care for dark rum, or only have light rum on hand, you can simply change things up by substituting what you have; pair a lighter rum with a more floral honey, like orange blossom. This recipe will appear to be sweet on paper, but the layers of fruit and rum prevent it from having an overly Pooh-like stickiness. Silly old bear.

for the strawberry purée:

1/2 cup fresh hulled strawberries

1 tablespoon sourwood or other light honey

Juice of 1/2 a fresh orange

1/4 cup chilled soda water

Blend all ingredients until completely liquified. Use with daiquiri recipe below

to make Christopher Robin’s Daiquiri:

Fresh strawberry purée (from above recipe)

2 ounces dark rum

1 heaping tablespoon buckwheat or other dark honey

a bit of honeycomb for garnish (optional)

Mix together rum and buckwheat honey and set aside for a few minutes. Then, fill a glass with ice and pour in the prepared strawberry purée. Pour the rum-honey mixture over the top; it will settle to the bottom, so the drink will start off with a fresh strawberry flavor as you begin to drink, then become more rummy as you continue. Garnish with a piece of honeycomb if you have it on hand — it’s a nice addition for nibbling.

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The Garden Tipple: Meemaw’s Mojito

Meemaw's Mojito

We’re plumb tuckered out, Boozers. Having left the Big City for a little rest and relaxation, we now find ourselves settin’ on the front porch with Meemaw, gently perspiring in the sticky heat of a small-town August and in dire need of a Southern-style sweet tea. Meemaw would normally just break out the Luzianne tea bags, but she’s the epitome of Southern hospitality and indulges us with something just a bit more refined: a refreshingly minty green tea, of the type we might use in our DMV Iced Tea.

Of course, Meemaw likes a little nip now and then, and when the faint breeze is barely stirring the weeping willows that droop across the creek, she feels the need to unlock the liquor cabinet, wisely noting “Ain’t no point in waitin’ for sundown. It’s five o’clock somewhere, I ‘spect.”

We like to call this tasty concoction Meemaw’s Mojito, even though she’s far too modest to allow all that fuss. Mix it up and drink it down is her philosophy. We’d be well advised to follow her wisdom.

Meemaw’s Mojito

Mint has overtaken the garden now, entangling itself with the cucumbers and tomatoes and filling the air with its heady scent. We like to make a lemony simple syrup just to intensify the flavors of the mint, and then add a strong tot of rum to give the tea a real bite. 

Generous handful of fresh clean mint leaves

2+ tablespoons lemon simple syrup (recipe below)

2 ounces rum (we like our local Lyon Distilling Company Rum)

Chilled green tea (try something with undertones of lemongrass and mint)

Fresh stalk of lemongrass (optional)

Mint sprig, for garnish

to make the lemon simple syrup: Combine 1/2 cup fresh lemon juice. 1/2 cup water, 3/4 cup sugar, and 1 teaspoon fresh lemon zest in a small saucepan. Bring to a simmer over low heat and then let simmer gently for about 30 minutes, or until liquid is reduced by half and thickened. Cool completely; can be refrigerated for up to two weeks.

To make Meemaw’s Mojito: Place mint leaves and lemon simple syrup in the bottom of a tall glass and crush the mint leaves lightly. Add the rum and then top with plenty of ice and chilled green tea. Stir briskly — with a fresh stalk of lemongrass if you have it, which adds another spicy-citrus note to the drink — and then garnish with more mint.