Created with raw honey, herbs, flowers
mixed with organic spirits or even sake.
Simply gather edible blossoms and pluck them off their stems.
Stuff to nearly fill a bottle of your choice, with the blossoms, clear glass is nice to see the blossoms soaking.
Then pour Sake or Organic Vermouth to the top.
Label bottle and let sit for 3-6 weeks.
Then strain, saving some of the blossoms for garnish.
Serve over ice.
Combine fermented liquor and cider.
How about a shot of raspberry rumtopf in a glass of apple cider?
Rumtopf is a sweet, fruity liquid, enjoyed as an after-dinner liqueur or mixed into cocktails.
For an after-dinner liqueur, strain the liquid and serve straight up in a pretty glass.
Or make an elegant cocktail, by adding two tablespoons of rumtopf liquid to a glass of champagne.
It also makes an elegant dessert by itself or topped with cultured cream or served over clean vanilla ice cream and many other desserts.
For a nice syrupy sauce, dilute a bit of the strained liquid with water and thicken with kudzu or thickener of choice.
Drizzle the syrup over fresh fruit, sourdough waffles or pancakes.
Use the strained liquid as a glaze over seafood, ham, turkey, chicken or meat.
Start basting halfway through the cooking time and the sauce will caramelize creating a sweet coating over the meat.