The process of crafting Tiny Bear Honey, Ginger, and Lemon Liqueur begins with the fermentation of a blend consisting of kale, water, sugar, and yeast. During the fermentation phase, the yeast actively consumes the sugars within the mixture, converting them into a unique kale wine. This kale wine is then subjected to distillation, a process that entails heating the liquid to effectively separate the alcohol from other components like water and impurities, ultimately yielding a neutral spirit reminiscent of vodka—a high-proof, colourless alcoholic base. Next, a tantalizing infusion is prepared by combining honey, ginger, and lemon with water and sugar. The mixture is thoughtfully brewed to extract the rich and aromatic flavours of honey, the zesty zing of ginger, and the refreshing citrus notes of lemon. After the infusion, the liquid is strained to remove any solid elements, and it is blended with the neutral spirit, resulting in the creation of our distinctive liqueur. To achieve a harmonious and well-developed flavour profile, the liqueur is allowed to rest for three weeks before being bottled, ensuring a nuanced and delightful liqueur experience that combines the unique elements of honey, ginger, and lemon.

Lemon Honey Ginger Mule

In a cocktail shaker mix together 30ml of Waxflower Vodka, 30ml of Honey Lemon Ginger Liqueur, a handful of ice and a sprig of mint leaves. Shake well until chilled. Strain mixture into a tall, ice-filled glass and top with 90ml of ginger beer. Garnish with some fresh mint and enjoy!