Mead Kir Cocktail

1. Telor Y Coed medium sweet mead
2. Creme de casis
3. Ice
4. (Optional) Champagne 

Designed by The Cocktail Medic (Tom Bickle)

In a tall glass, pour some creme de casis, fill with ice and top with Telor Y Coed medium sweet mead. 

Mead Kir Royal Cocktail

Heady Mead Cocktail

Ingredients:

1. Melyn Yr Eithin medium dry mead
2. Gin
3. Cloudy apple juice
4. Ice
5. Honey
6. Blueberies
7. 1 Green apple

1. Mix 8-10 blueberries and half a green apple (chopped)
2. Add 2 parts Melyn Yr Eithin medium dry mead
3. Add 1 teaspoon of honey
4. Add 1 measure of gin
5. Shake ingredients in a cocktail shaker
6. Pour over ice in a chalice glass 
7. Top up with cloudy apple juice
8. To garnish, add 1 slice of apple and 1 blueberry

Te-Iâ-Ynys Wlyb Cocktail (Wet Island Iced Tea Cocktail)

Ingredients: 

1. Mead
2. Coke
3. White/blonde rum
4. Vodka
5. Gin
6. Honey
7. Lime
8. Ice

1. Fill a tumbler glass with ice
2. Fill with coke until 2/3 full
3. Add 1/2 measure of white/blonde rum, Wodka, and Gin
4. Add 1 teaspoon of honey
5. Add a splash of lime juice
6. Add Gylfinir medium dry mead
7. Shake it 
8. Layer over the ice onto the coke
9. Garnish with a wedge of lime

Mulled Mead

 Prep time: 5 minutes, cooking time: 30 minutes, serves 8

Ingredients

1. 375ml Telor Y Coed or Grugiar Ddu mead

2. 375ml orange juice, preferable smooth with no bits

3. 185ml apple juice

4. 20 cloves

5. 5 cinamon sticks

6. 1 vanilla pod (optional) 

Method:

1. Add all of the ingredients to the slow cooker or pan. (If you want to increase the quantities in the recipe, a ratio of 2:2:1 mead:orange juice:apple juice should be maintained. 
2. Gently heat the mixture, stiring occasionally for approximately 30 minutes or until a temperature of 60 degrees has been reached. 
3. Serve into drinking vessels with a ladel
4. Reduce the heat to keep it wam so it is ready for round 2! 

Mussels Steamed in Mead

Prep time: 10 minutes, cooking time: 10 minutes, serves 2

Ingredients:

1. 2 shallots
2. 4 cloves of garlic or 1 clove of elephant garlic
3. 2 tablespoons of butter
4. 1 kg of mussels
5. 375ml of Melyn Yr Eithin - medium dry mead
6. Cracked black pepper
7. 100ml double cream
8. Fresh crusty bread

Method:

The mussels should be steamed in the mead in a large pan which can fit all the mussels in at once. Ideally the mussels should only fill the bottom half of the pan to make stiring easier and ensure all the mussels cook at a similar rate. 

1. Chop the garlic and onions and cook them in the butter on a medium high heat for around 1 minute. Stir them occasionally to make sure they don't burn.

2. Pour in the Melyn Yr Eithin - medium dry mead and add all the mussels.

3. Bring to the boil and let them boil for 1 minute

4. Hold the lid in place and give the pan a good shake or alternatively give the mussels a good stir to mix them up

5. Let them cook for another 2-4 minutes or until the majority of the mussel shells have opened

6. Stir in the chopped parsley and cream and remove from the heat

7. Serve in 2 large bowls with crusty bread on a side plate to soak up the sauce.

Welsh Mead Coffee

Prep time: 5 minutes, serves 1

Ingredients

1. Filter coffee of your choice

2. Fresh cream

3. 30ml, Telor Y Coed - medium sweet mead

Method

1. Boil enough water to fill your caffetiere

2. Brew coffee to you liking

3. Pour coffee into cup/mug

4. Add cream to taste

5. Add 30ml Telor Y Coed - medium sweet mead to each cup/mug