CRAFT by Under My Host® Issue No. 17 Made in America: Part II - Page 45

y barrel ages raw wildflower honey whiskey barrels, staves impart their a notes. For sweet little Trūbee Bar- ey ($15) over Nash- en or shake it up in rrel-Aged Honey’s le and muslin bag tching gift, too! develop their own infusion ts from other local makers olina chilies), and it can take mon, cardamom, ginger, and to their Wildflower Honey n my hot tea in the morning The moment I broke through the seal of my Truffleist Truffle Honey package, I was hit with the intoxicating scent of truffles. Truffleist, a small maker in Queens that specializes in truffle products, creates their heavenly Truffle Honey ($20) by infusing Tremblay Apiaries (Van Etten, New York) wildflower honey with Northern Italian black summer truffles (there’s even a slice lolling around inside the jar!). While my thoughts for this amber delicacy immediately go to more savory applications (toast points slathered with mascarpone, a drizzle of Truffle Honey, sprinkled with rosemary salt and Truffle Honey chicken wings­­), I think it has po- tential as a cocktail constituent. In fact, I am toying around with a recipe that might make it into our fall issue. Holy Smoke founders Max Black- man and Kyle Paine cold-smoke raw South Carolina wildflower honey with hickory to produce this lightly campfire-scented elixir. If it doesn’t move, coat it in Hickory Smoked Carolina Honey ($15) or try it in any one of a num- ber of recipes on their website. (Heck, if it does move, and it’s consenting, who am I to judge?) © Hundred-to-One LLC 2018. All rights reserved.