What should I do with mint honey

[norfire0]

So I am getting mint honey. I was thinking of trying to make a mojito
mead.
Any ideas

[norfire0]

How would I make it a mojito, brown sugars?

[peas_and_corn]

If you want to make a mojito, skip the mint honey and use mint leaves, it's how they're supposed to be made.

[Ozwald]

Never dealt with mint honey before so I'd be curious to how much mint was left in the flavor & aroma post-fermentation. Personally I would make 2 or 3 small batches in growlers varying the water/honey ratio to see if I could get that mint to pop. Ferment it as a sweet mead to leave some sweetness in there & serve with a slice of lime, perhaps over some muddled mint leaves. It would all depend on how those small batches turn out. I don't think you'd need to add any sugar if you can dial in the FG.

[HiveMindMead]

Yeah, like above, I'd be surprised if there's even too much mint qualities left in the honey itself. Each honey varietal doesn't always taste like its flower/ fruit counterpart. Like cranberry honey is just a bit more acidic, but doesn't really strike any cranberry notes.

I'd just go with steeping some mint in secondary, maybe with some lemon zest.

[norfire0]

Up date...
Not much mint flavor.
I added raspberries and chocolate mint tea in secondary.
I found a crack in my primary glass carboy. It had mold growing on a towel that the Carboy was sitting on around the crack. I am hoping I don't throw it out. I had yeast sitting on top post fermentation like ale yeast. I used 71B1122. I am secondary fermenting hoping it will turn out. Any one have any ideas about mold and mead?