The Bee (Medalist 2)

Continuing our series of recipes featuring our MEDAL WINNERS, we've put together something special for you this week, as it highlights something VERY special: our Juniper and Smoked Maple Mistelle, affectionately known as Djinn-Réduit. But beware, the recipe is a little more complicated than usual.

Actually, it all started after a party the Alchemist attended, featuring little forest animals. Upon waking up, the Alchemist realized he had spent the night in a dandelion patch, and with a slightly fuzzy head, he mumbled:

"Gonna make somfink wif 'dem"

and "make somfink wif 'dem" he did... yes indeed.

So for this week's recipe, you'll need to pick dandelions. And if you've mowed them all down... well, too bad for you, you'll have to deal with our bee (shown in the photo).

So for the filler, you'll need:

-2 cups of dandelion petals

-4 cups of water

-1/2 cup of maple syrup

-zest of 1 orange

-one cinnamon stick

AND OF COURSE, OUR PRIZED DJINN-RÉDUIT

You'll start by simmering the petals, zest, and cinnamon in water. Then, turn off the heat and let it steep for another good 15 minutes. After that, cool it down to 45-50°C and add your maple syrup. Cover everything and leave it overnight. Then, filter it, bottle it, and let it cool for 24 hours. Your little juice will last for 2 weeks in the fridge.

Now for the cocktail, you'll need:

-2oz of your little dandelion juice

-2oz of Juniper and Smoked Maple Mistelle

-Ice

Put all ingredients in your shaker and shake vigorously until the mixture is cold. You can then serve it in a martini glass or over ice in a whisky glass.