As I just pointed out, there can be no guaranteeing pure
one-species honey as long as there are free-range bees.

So called single flower honey is rarely 100% pure but honey with the
distinct characteristics of one plant type can be had if the
proportion of nectar from that one plant is high enough to produce a characteristic flavor, texture and aroma.

Yeah, people have been throwing out the 70% figure.

Proportions of flowers can be determined by the percentage of its
pollen in the honey which can be can be identified and counted.
A pollen percentage of 45% is common and even go as high as
75% but it can be as low as 15% for certain types of single flower
honeys which have low pollen counts and strong flavour profiles.

But that's the first I've heard of this. I wonder
if flavor profile is taken into account by the
US authorities.

A minimum percentage is often set by the country of origin or a
marketing board or co-op. For American orange blossom honey it's
20%. A honey that doesn't meet that threshold has to be labelled
mixed citrus honey or even just honey depending on its makeup.

And now the 20% - quite a divergence.

Title: Orange Blossom Cup
1 qt Orange juice
1 1/2 l Riesling
1 l Light rum
1/4 c Superfine sugar
1 Orange; sliced thin

I think this cries out for something sparkling.

... She's as sweet as tupelo honey - Van Morrison

I'd prefer someone more like, say, buckwheat honey
- moderately sweet and not cloyingly smooth.

Orange Blossom Cocktail
categories: Bon App, booze, fizzy
servings: 1

1 Tb fresh orange juice, chilled
1 Tb Grand Marnier, chilled
1 Tb mandarin-flavored vodka, chilled
1/4 ts orange flower water
4 oz Champagne, chilled
1 orange peel strip (opt)

Pour juice, liqueur, and vodka into Champagne flute.
Stir in orange flower water and fill with Champagne.
Garnish with orange strip if desired.

Scaled down from Bon Appetit 6/2002
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