Garden Ginger–Rosemary Oxymel
This oxymel leans into garden herbs and the warming kick of ginger, giving you something that feels both rustic and a little bit“special occasion” in a mocktail or drizzle
Course Drinks, Main Course
- 1 Cup Raw Apple Cider
- 1 Cup Raw & Unfiltered Honey
- 1/4 Cup Fresh Ginger, thinly sliced
- 1/4 Cup Fresh Rosemary, roughly chopped
- 1/2 Tsp Whole Black Peppercorns (Optional for additional warmth)
Place the ginger, rosemary, and optional peppercornsinto a clean glass jar.
Pour in the vinegar and honey, then stir or gentlyshake until the honey is mostly dissolved.
Cover with a non-reactive lid; if you’re using a metallid, place a piece of parchment between the lid and the oxymel to protect itfrom the vinegar.
Infuse for 2–3 weeks at room temperature, out of direct sun, shaking daily.
Taste after 2 weeks; if you’d like it stronger, let itgo a bit longer before straining.
Strain well and bottle; label with the name and dateand keep in a cool cupboard or the fridge.
Serving ideas
- Add 1 tablespoon to sparkling water over ice with a squeeze of fresh citrus.
- Drizzle over roasted root vegetables or winter squash at the table.
- Use a small splash to finish pan sauces for chicken, mushrooms, or hearty greens.
Keyword Ginger Rosemary Oxymel