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Something to Sweeten the Holidays

Trim the Tree Till (Tequila) Sunrise-6

Love it or not the holidays are here and you’re going to need a cocktail, whether that’s to ease the stress of possible politic talk around the holiday table or something to raise a glass with to celebrate the season. We’re hoping the latter–in any case, Buzz + Bloom Honey created some perfect holiday cocktails for the occasion with a favorite spirit – tequila, and one for those who prefer vodka. Happy Holiday Season, cheers!

Trim the Tree till (Tequila) Sunrise – Serves 2

For the Pomegranate & Honey Syrup:

  • 2 cups pomegranate juice
  • ¼ cup of Buzz + Bloom American Honey 

For the Tequila Sunrise:

  • 6 ounces orange juice
  • 3 ounces tequila
  • ½ ounce Pomegranate & Honey Syrup
  • Pomegranate arils, for garnish (optional)

Make the Pomegranate & Honey Syrup: In a medium saucepot, heat pomegranate juice to boiling over medium-high heat. Cook 25 to 30 minutes or until juice is reduced by half. Reduce heat to low; stir in honey. Remove from heat and let stand 10 minutes. Transfer syrup to jar or bottle and refrigerate until completely cool. Makes about 6 ounces (enough for 12 cocktails).

 Make the Tequila Sunrises: Fill two rocks glasses with ice. Divide orange juice and tequila between glasses; stir. Divide Pomegranate & Honey Syrup between glasses. Serve garnished with pomegranate arils, if desired.

The Christmas Caprese Cocktail

The Christmas Caprese Cocktail by Jeff McInnis

Tequila, white balsamic, Buzz + Bloom Mesquite Blossom Honey, fresh basil & cherry tomato

  •  1½ ounce tequila
  • 1/2 ounce white balsamic vinegar
  • 1/3 ounce extra virgin olive oil
  • 1/2 ounce Buzz + Bloom Mesquite Blossom Honey
  • 3 or 4 chopped cherry tomatoes with juice
  • 2 basil leaves
  • 3 cherry tomatoes for garnish

Muddle the cherry tomatoes, basil, honey and vinegar together. Add in the olive oil, followed by the tequila. In a cocktail shaker, add ice and shake well. Strain through fine sieve and serve with a skewer of cherry tomatoes and basil as garnish.

Bee Merry Cocktail

Bee Merry Cocktail by Jeff McInnis

Chamomile-infused vodka, honey wine, lemon, habanero, Buzz + Bloom Orange Blossom Honey, with a warm beeswax rim

Chamomile Vodka

  • 1 750ml bottle vodka
  • 5 chamomile tea bags

Steep for 48 hours

Habanero Honey Syrup

  • 1 cup Buzz + Bloom Orange Blossom Honey
  • 1 cup granulated white sugar
  • 2 cups water
  • 1 habanero pepper, cut in half

Boil together for 5 minutes in a saucepan and cool.

  • 1 ounce Chamomile Vodka
  • 1 ounce mead (honey wine)
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce Habanero Honey Syrup

 Combine Chamomile Vodka, mead, lemon juice and Habanero Honey Syrup in a cocktail shaker, add ice and shake well. Strain into a coupe glass, garnish with lemon peel.

Nicole Carbon

Nicole Carbon

Nicole Carbon is the Editor-In-Chief of VODA Magazine. She is based in beautiful Sarasota, FL. For over a decade, she has been writing for both print and online media outlets about food, wine, travel, and other lifestyle-related finds. She received her Level 2 Award in Wines certification from the Wine and Spirits Education Trust (WSET) and writes a monthly wine column in the Venice Gondolier Sun. She contributes to Edible Sarasota, writes a health and wellness blog, and various feature articles and content for other media outlets. Previously, she wrote two magazine columns titled “A Girl Walks Into a Bar,” and “Inside the Kitchen.” Her work has appeared in the Austin American Statesman, Austin MD, Austin Monthly, Austin Woman, Austin Man, Citysearch Austin and Los Angeles, CultureMap.com, JetBlue’s blog, SRQ Magazine, and the list goes on. She has also made TV appearances on local NBC and Fox news affiliates as well as Cooking Channel’s Eat Street.

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