Crucian Passion Fruit Honey Mead Mimosa from Eat @ Cane Bay
We make it pretty easy to bring a taste of our home island, St. Croix, to your dinner table. Easy recipes for such Crucian/West Indian treats as Johnny Cakes, macaroni pie, callaloo, coquito, pates and more are littered throughout our site. Tried and true staples like these are great, of course. For something a little more uncommon, though, try mixing up a Crucian Passion Fruit Honey Mead Mimosa.
It may come as a surprise to some, but Saint Croix does, indeed, produce some of the Caribbean’s sweetest honey. In recent years, the good folks at the Wright Apiary started using this amazing honey to make a wikkid honey wine seasoned sweetly in a variety of tropical fruit flavors. I learned of this at one of my favorite restaurants/beach bars anywhere, Eat @ Cane Bay.
It was there that I enjoyed my first taste of Crucian Mead in a shot that gave new meaning to smooth sweetness.
It was also there that I learned of the Crucian Honey Mead Mimosa, a favorite of the fabulous Eat @ Cane Bay Sunday Brunch menu. Here’s the recipe…
Put some ice in your wine glass. Fill 3/4 of the way with champagne. Fill the rest of the way with Crucian Honey Mead. Stir gently and enjoy.