The Ben Franklin Cocktail Recipe | Wine Enthusiast Magazine
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Courtesy of Mint Gastropub, Bethlehem, Pennsylvania

“Mead [can be used] as either the star of the show or as the equalizer for complexity in multi-ingredient cocktails,” says Domenico Lombardo, founder/executive chef of Mint Gastropub. “The better the mead, the better the drink. Bergamot-scented Earl Grey mead from nearby Colony Meadery plays nicely with Bourbon and honey syrup, like a more potent version of afternoon tea.”


1½ ounces Bourbon
1 ounce Colony Meadery Earl Grey mead
¼ ounce fresh-squeezed lemon juice
½ ounce honey syrup
Twist of lemon, for garnish


Stir all ingredients except garnish over ice. Strain into a footed goblet with a single large cube of ice. Garnish with the lemon twist.