Jim Beam Honey liqueur launch in Stockholm

A wise man once said - "there are only so many times you can write a spirit review that states "hints of oak and vanilla" before you become sick of yourself" (Darcy O'Neil) - so I'm really not going to write so much about the taste of this liqueur from Jim Beam which is 4 year old bourbon infused with honey. It's actually not bad at all, but it's very sweet - and not surprisingly with a taste of bourbon and honey.

My Honey Peach
Anyway, Edrington Sweden kindly invited me to a nice and very ambitious evening of food pairing with Jim Beam Honey. The other guests and I were treated with a Whiskey Sour upon arrival, and soon afterwards brand ambassador Jonatan Östblom-Smedje told us a little about the company, the product and what was about to come. They had invited Häktet's bar manager Ola Carlson and head chef Petter Isaksson to create a number of treats for us, and they did a really good job. First, the liqueur was served neat and ice cold together with a duck breast dish which was outstanding. Next up was a long drink with peach juice which was perfectly matched with a tiny pulled pork "sandwich". Last of the cocktails was hot and paired with reindeer, also to die for. Before it was time to leave, coffee was served with liqueur filled chocolate truffels, and once again I was very happy. Thank you Edrington Sweden for a nice showcase of food and drinks!

Ola kindly shared his recipes, so here we go:

Whiskey Sour
50 ml Jim Beam Honey
25 ml lemon juice
15 ml simple syrup (maybe a little less, OK?)
15 ml egg white
1 dash Angostura Bitters

Shaken with ice, served up

My Honey Peach
50 ml Jim Beam Honey
20 ml lemon juice
10 ml honey syrup (I thought the drink was a little too sweet, so I'd suggest to omit the honey syrup)
40 ml peach juice
Soda water

Build all ingredients in a highball glass, stir, fill with ice and top with soda.

Bee's Tea
Bee's Tea
50 ml Jim Beam Honey
30 ml lemon juice
15 ml liquid honey (or to taste)
1 teabag (Ola used Lipton Yellow Label)
Hot water

Pour liqueur, lemon and honey in a mug, add the teabag and fill with hot water. Steep for a while, then remove teabag.


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