Go to the Globe and Mail homepage

Jump to main navigationJump to main content

The Tej Cocktail Add to ...

Tej is a (usually homemade) Ethiopian honey wine. Nunu, owner/chef of Nunu's Ethiopian Fusion, a restaurant/bar in Toronto makes her own version for this summery cocktail.

Follow us on Twitter: @GlobeFoodWine

More related to this story

Ingredients

2 ounces homemade tej

2 ounces spiced rum (such as Sailor Jerry)

1 ounce freshly squeezed lime juice

Method

Prepare the de facto tej in advance by boiling a cup of honey until it's lightly caramelized (approximately 10 to 15 minutes), then adding three cinnamon sticks finely ground with a mortar and pestle and three whole nutmegs finely grated. Finally, add a cup of pear purée and boil for another 10 to 15 minutes, stirring often. (Optional: In a separate pot, combine two cups of water with a cup of gesho, a traditional Ethiopian spice found in Ethiopian supermarkets. Boil until the water is half its original volume, pour the remainder immediately into the honey and pear mixture and re-heat for another 10 minutes, stirring frequently.)

Cool before use or refrigerate for up to a week.

When ready to make the cocktail, combine all the ingredients on the list shown here in a cocktail shaker filled with ice and shake vigorously. Pour into an ice-filled tall boy glass, top with club soda and garnish with a maraschino cherry and orange slice.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories