Lourensford Honey Liqueur is hand crafted from the purest, top quality Blue Gum (Eucalyptus) honey.
It is commonly known that the best honey is made from Blue Gum trees, of which there are over a thousand species world-wide. Three of these species, however, are associated with honey that is absolutely superb. One of these unique species of Blue Gum is found on our beautiful Lourensford Estate. It is from these very special trees that our bees meticulously gather succulent nectar to make the truly superior honey which we use for our liqueur. Our honey liqueur therefore captures the very essence and unique biodiversity of Lourensford in a bottle, making it the only estate honey liqueur in the world.
Lourensford Honey Liqueur Cocktails
5 parts Lourensford Honey Liqueur
2 parts Tequila
1 part freshly squeezed lemon juice
Mix with ice in a cocktail shaker. Strain and serve on the rocks in a cocktail glass. Garnish with the finely grated skin of an unwaxed lemon and fresh mint leaves.
1 part Coffee Liqueur
2 parts Lourensford Honey Liqueur
Pour in order listed and serve as a shot. Alternatively, substitute Coffee Liqueur with Chocolate Liqueur and reverse pouring order.
2 scoops of rich vanilla ice cream
2 ripe bananas
5 tots Lourensford Honey Liqueur
Dash of freshly grated nutmeg
Dash of vanilla essence
Blend until smooth and pour into a smoothie glass. Garnish with grated mint chocolate, chopped almonds and a cherry.
Honey Suckle (Crystal Bee)
75ml Absolute Vodka
25ml Honey Liqueur
Stir and Strain then pour into a Martini glass.
Float a thin layer of your favourite cream liqueur over a shot of Lourensford Honey Liqueur.
50ml Honey Liqueur
8-12 Mint Leaves
2 slices Lemon
10ml Lemon juice
Muddle mint, Lemon slices with Honey liqueur, build other ingredients, add crushed ice and pour into Shetland glass. Garnish with a mint sprig.
Peanut Honey Martini
1 Part Vodka
2 Parts Honey Liqueur
1 Scoop Peanut Butter
Shake with ice & Strain. Peanut Butter must dissolve. Pour into a Martini glass.
3 parts Lourensford Honey Liqueur
½ part Peppermint Liqueur
2 parts Hazelnut Liqueur
Use well-chilled liqueur and pour carefully in order listed. They will float on top of each other. Serve as a shot.
1/3 Part Jagermeister
2/3 Parts Honey Liqueur
Muddle, Shake and strain. Pour over ice into a Shetland / Martini glass and garnish with 2 cucumber slices
Lourensford Honey Liqueur Recipes
Banana and Lourensford Honey Liqueur Pudding
4 ripe bananas
300ml plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon clear honey
5 tots Lourensford Honey Liqueur
- Whip the cream until fluffy.
- Peal and slice bananas.
- Mash in another bowl with a fork.
- Stir in the yoghurt, fresh lemon juice and Lourensford Honey Liqueur.
- Fold in the whipped cream.
- Serve in small ramekins, spinkled with chopped almonds and grated mint chocolade.
- Drizzle honey over the top.
Serves 4 – 6.
Lourensford Honey Liqueur Crème Brûlée
5 large egg yellows
1 cup (250 ml) light brown sugar
1 tablespoon (25 ml) vanilla extract
2 cups (500 ml) fresh cream (alternatively use 1 cup – 250 ml – fresh cream and 1 cup – 250 ml – full cream milk with 3 heaped tablespoons dried milk and one heaped tablespoon coffee creamer)
Using a whisk or electrical blender beat all ingredients together until sugar is completely dissolved. Pour into 4-6 greased ramekins depending on size. Put ramekins in a baking pan. Fill baking pan halfway up the sides of the ramekins with boiling water and bake at 180°C for 45 minutes.
They are done when they are set on the outside edge, but jiggly (like jelly) at the centre. Pick up a ramekin and shake to see if the centres jiggle. If only the centre jiggles a little, it’s done. If the whole thing is set, remove immediately – it’ll be a little over done, but still delicious. If it’s not done, just put it back in the water bath and check again in ten minutes. Once the custards are done, let them cool on a cooling rack to room temperature. This will let the custards finish cooking the centres on their own. Store in fridge overnight.
Pour a thin layer of light brown sugar over the top and gently melt sugar with kitchen blowtorch until it bubbles and changes colour. When hardened pour ½ – 1 teaspoon of Lourensford Honey Liqueur over the top and serve.
Lourensford Honey Liqueur Pudding
2 cups (500 ml) cake flour
2 tablespoons (50 ml) butter or margarine
2 large eggs
2 cups (500 ml) castor sugar
2 tablespoons (50 ml) vinegar
2 tablespoons (50 ml) apricot jam
2 teaspoons (10 ml) bicarbonate of soda
2 cups (500 ml) full cream milk
1 teaspoon (5 ml) salt
Beat the butter and castor sugar to a creamy batter. Add beaten eggs and vinegar. Beat together again. Mix jam, bicarbonate of soda and milk. Add to first mixture. Stir into the butter mixture the sifted dry ingredients. Grease a 30 cm baking pan. Decant the batter in baking pan and bake at 180°C for 35 – 45 minutes until cooked. Remove from oven.
1 cup (250 ml) boiling water
3 cups (750 ml) full cream milk
1 cup (250 ml) butter
1 cup (250 ml) Lourensford Honey Liqueur
½ tea spoon (2.5 ml) salt
Heat all ingredients together to boiling point. Pour over pudding as it comes out of the oven. Wait for the sauce to be sucked up by the pudding. Serve hot or cold with cream, ice cream or custard. Serves up to 16 portions. The pudding can also be frozen to be enjoyed later.
(Recipe by Hannes Nel)
Lourensford Honey Liqueur Tartlets
5 ml bicarbonate of soda
150 g (250 ml) chopped dates
250 ml boiling water
100 g (110 ml) butter at room temperature
(or half butter and margarine)
210 g (250 ml) castor sugar
1 extra large egg
150 g (275 ml, measured not sieved) cake flower
2 ml baking powder
Pinch of salt
50 g (125 ml) chopped pecan nuts (or walnuts)
100 ml water
20 ml butter or margarine
100 ml Lourensford Honey Liqueur
(syrup ingredients can be increased according to taste)
Preheat oven to 180°C.
Grease a 12-muffin baking tin very well.
Sprinkle the bicarbonate of soda over the dates. Add the boiling water and mix very well. Let it cool down until lukewarm.
Using an electric whisk beat the butter and castor sugar until light and creamy. Add the egg and beat well. Sift the cake flower, baking powder and salt two times together. Stir in with butter mixture. Add date mixture and nuts and mix well. Spoon the dough evenly in the 12-muffen pan and even out on top. Bake 20-25 minutes until ready.
Heat water and butter or margarine to boiling point. Add Lourensford Honey Liqueur. Pour over hot tartlets. Let it cool down and serve with freshly beaten cream and garnish with a couple of blue berries and mint leaves. Additionally also reduce 100 ml Lourensford Honey Liqueur by half and let it cool down. Drizzle over and around the tartlets on the serving plate after adding the cream and garnish. The tartlets can also be frozen to be enjoyed later.
(Recipe by Suzette Richards)
Lourensford Honey Liqueur has a distinguishable honey aroma that follows through to the palate with a pleasantly dry, but lingering aftertaste. It is a non-vintage product with an alcohol content of 24% and has a shelf life of more than 25 years. It will also keep for months after opening. Our honey liqueur is unfiltered and contains no preservatives or additives and thus embodies the essence of the natural purity and the health benefits which honey is known for.