For many thousands of years, humans have been using honey for all sorts of reasons. For food, for medicine, in rituals, and in drinks. Why? For starters, it adds a distinctively rich flavour and texture. When making cocktails, it’s often the case that we use sweeteners to match or enhance the flavours of our base spirits, and the added bonus comes via honey having a lower GI value than sugar, meaning it doesn’t raise blood sugar levels as quickly. And since the Bee’s Knees Cocktail is perfect for summer sipping, why not enhance its base by infusing it with this nectar of the gods?
ALLERGY ADVICE:
CONTAINS HONEY & BEE POLLEN
Botanicals:
Juniper, Coriander, Lemon Peel, Lemon Verbena, Bee Pollen, Honey
ABV:
38%
Method:
Pot, Vapour and post Maceration
Distiller:
Tim Kempton
Signature Serve:
Strangelove Yuzu Citrus Soda with Lemon Peel
This month's cocktails:
Bee's Knees
INGREDIENTS:
60ML NECTAR GIN
22.5ML LEMON JUICE
12.5ML HONEY SYRUP (2:1 RATIO)
METHOD:
ADD ALL INGREDIENTS TO A COCKTAIL SHAKER WITH ICE AND SHAKE HARD. DOUBLE STRAIN INTO A COUPE GLASS AND GARNISH WITH A LEMON TWIST.
Basil Crush
INGREDIENTS:
2-4 BASIL LEAVES
30ML NECTAR GIN
20ML APEROL
45ML CLOUDY APPLE JUICE
30ML CHILLED GREEN TEA
15ML LEMON JUICE
7.5ML HONEY SYRUP (2:1 RATIO)
METHOD:
ADD ALL INGREDIENTS TO A COCKTAIL SHAKER WITH ICE AND SHAKE HARD. DOUBLE STRAIN INTO A HIGH-BALL GLASS AND GARNISH WITH A SPRIG OF BASIL.