The Bees Knees Cocktail
Have you heard the buzz about this fun little summer time sipper called The Bees Knees Cocktail?
So you may remember a couple of weeks ago I released My Honeybee Tablescape for the dining room this summer. I also mentioned that I will be having a bunch of fun DIY’s and recipes themed to go along with this segment. So this week I wanted to feature The Bees Knees Cocktail, which is a cocktail that originated over 100 years ago during the roaring 20’s.
The Bees Knees Cocktail is a gin based cocktail with lemon and honey. The phrase “the bee’s knees” was prohibition-era slang meaning “the best.” During that time, the addition of ingredients such as citrus fruits and honey were often used to disguise the less than ideal smell and taste of the ever popular bathtub gin. I brought this tasty treat back to life as one of the signature Mocktails for the Dillard’s Scentsational Speakeasy Event last October. This recipe was a fantastic mix of Lemonade, Ginger Ale and a simple honey syrup. It reminds me a lot of a Lynchburg Lemonade, so of course my choice liquor list would include Jack Daniels either Old No.7 or the Honey Jack variety
HOW TO MAKE YOUR OWN FRESH SQUEEZED LEMONADE:
- To make a simple syrup, add 1 cup of sugar and 2 cups of water to a saucepan. Bring to a simmer and stir until sugar is dissolved. Remove from heat and cool to room temperature.
- Juice your lemons, I use an old fashion countertop hand juicer with a sleeve built into keep the seeds out.
- Combine syrup and lemon juice with some fresh filtered water, to taste, until you reach your desired lemonade sweetness.
- Chill and serve over ice.
THE BEE’s KNEES:
- 2 oz Fresh Squeezed Lemonade (recipe above)
- 2 oz Ginger Ale
- 1 oz Honey Syrup (drizzled into glass or around edge)
- 1 oz Gin ( for Cocktail version)
- Lemon Zest Curl or Slice for garnish
To make the Simple Honey Syrup you mix a one to one ratio of honey and water in a sauce pan. I usually do 1 cup of each which yields just a little under 2 cups when finished. Bring mixture to a boil and simmer for 10 minutes, stirring regularly. When the syrup has reduced and thickened, allow to cool. Then you can pour it into a squeeze bottle or jar and store in refrigerator for up to 2 weeks.
*You can also add the honey syrup directly to your drink shaker for non iced versions of the cocktail, or drizzle around edge of glass if you are pouring the drink over crushed ice.
On The Bar Cart: