My first batch of Sima was meant for cocktails, but it’s so good most was quaffed straight up. My curiosity led me to the discovery of something different, refreshing and delicious that I constantly crave.
Traditional mead arrived in Finland in the 1500’s as a full strength, honey based alcoholic beverage. Two hundred years later, spring mead was developed for a lighter, less alcoholic beverage. Made with sugar, yeast, lemons and raisins it is perfect for warm weather. Call it a lightly carbonated, low alcohol thirst-quenching version of lemonade if you will.
Writing about it while experiencing beautiful spring weather has triggered a serious case of the wants, so I’m cutting this short. I have some Sima to make and I might save a portion of it for an After the Goldrush, that cocktail I was talking about!
Find it online: https://www.cooksavorcelebrate.com/sima-finnish-spring-mead/