August
Medium
2 prs.
20 min.
Calluna mead
- 1 l mead
- 30-40 g calluna flowers
- 4 g cardamom
- 1 g galangal root
- 1 cinnamon stick
- 1 g nutmeg
- 1.5 g grains of paradise
- Preservation jar (1.5L)
- Glass bottle
- Mix all the ingredients in the preservation jar.
- Let rest in a dark place for seven days at room temperature.
- Strain the liquid through a fine meshed strainer and pour it into the glass bottle.
- Seal the bottle, making sure it is airtight.
- Let it rest at room temperature for three months.
Tips
You can enjoy the mead cold with an ice cube or as part of a cocktail. You can also use the mead as a replacement for beer, wine, or other types of alcohol in recipes.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
