The honey, rum, tea, and German herbal spirits in this honey healer cocktail weave an enchanting spell—one that never fails to relax, re-animate, and restore. In Germany, certain herb-based liqueurs are produced with enzyme-rich honey from the Yucatán Peninsula in Mexico to offset the liqueurs’ acerbic bitters. Raw local honey has been said to alleviate the symptoms of seasonal allergies when consumed regularly, and may be good for digestive ailments like colitis. In Ayurvedic medicine, too, honey is highly valued—it’s reputed to be one of the most powerful substances for promoting good health in general. And honey can sweeten the spirit as well as the body: Suspending it in alcohol and combining it with black or herbal tea and plenty of ice makes it a highly refreshing mood enhancer.–Warren Bobrow
LC Hot Or Cold Note
This honey healer recipe is intended to be sipped cold, though in the true spirit of cold and flu season, we also sampled it warm instead of on ice—sorta like a hot toddy—and we gotta admit, we liked it just as much. Sorta like a belly rub but from the inside. It’s a potent concoction, though, so don’t operate any heavy machinery after consuming. And by “heavy,” we mean anything heavier than a remote control.
Honey Healer Recipe
- Quick Glance
- 10 M
- 15 M
- Serves 4 to 6
- 12 ounces freshly brewed black tea
- 4 tablespoons raw honey, or to taste
- Crushed ice
- 6 ounces rum, preferably navy strength (this means over 90 proof)
- 3 ounces German herbal liqueur, such as Jägermeister
- 1. In a large mug or measuring cup, combine the tea and the honey, stirring until the honey dissolves. Let the mixture cool.
- 2. Pack 4 to 6 shot glasses or other wee glasses with crushed ice and divvy the rum and the herbal liqueur between them. Top each glass off with the honey-sweetened tea. Stir, taste, adjust the sweetness if necessary, and say guten morgen to a great mood.
Thirsty for more? Sip on these:
Honey Healer Recipe © 2013 Warren Bobrow. Photo © 2013 Warren Bobrow. All rights reserved.
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