4 to 6 fresh raspberries, (reserve 1 for garnish)

1 Tablespoon honey

4 oz. sparkling wine or prosecco

With the back of a spoon or muddler, mash the raspberries and honey together and place in the bottom of a champagne flute. Pour the prosecco to fill and garnish with fresh raspberry.

Makes 1 drink.


Honey & Peach Julep

2 c. sliced peaches (fresh or frozen)

1/3 c. honey

3 sprigs fresh mint

3 Tbsp. lime juice

1/3 c. orange juice

1/4 tsp. grated lime zest

1/4 tsp. grated orange zest

1 quart chilled ginger ale


If using frozen peaches, thaw and drain first.  Puree peaches in blender.  Place in saucepan with mint sprigs and heat, stirring until mint is thoroughly bruised.  Cool, remove mint, and add honey, fruit juices and zest.  Refrigerate until chilled.  Just before serving, add ginger ale and garnish with mint sprigs.



Mulled Cider

2 quarts sweet cider

6 whole cloves

1 3-inch cinnamon stick

6 whole allspice

1/2 c. honey


Simmer all ingredients together for 15 minutes.  Let stand for 12 hours.  Strain, reheat and serve warm.



Cranberry-Orange Punch

1/3 c. honey

1/2 c. hot water

2 c. orange juice, chilled

1/4 c. lemon juice, chilled

6 c. cranberry juice, chilled

1 (12 oz.) can pineapple juice, chilled

1 (28 oz.) bottle lemon-lime soda, chilled

Sliced orange and lemon for garnish, optional

Combine hot water and honey, mixing until well blended.  Add fruit juices and chill until ready to serve.  Pour over block of ice in punch bowl, and float orange and lemon slices, if desired.  Makes about 24 (3oz.) servings.