Cocktail Don't Tease the Bees
Drinks • Author's
Description
A cocktail from a popular American bar. Head bartender John Smith.
Ingredients
- Gin 0 qt
- Lille 0 fl oz
- Honey-Basil Syrup 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Red Grape Juice 0 fl oz
- Pasteurized egg 0 fl oz
- Irish Whiskey to taste
- Yuzu Juice to taste
- Pumpkin Liqueur 0 fl oz
- Honey ½ g
Step-by-Step Guide
Step 1
Prepare gin with honeycomb. There are two options. The first is sous vide. Place half a kilo of honeycomb in a vacuum bag. Pour one liter of gin over it. Seal the bag and place it in a water bath for three hours at a temperature of 130°F. Chill in the refrigerator or in a container with cold water and ice, then strain through a membrane or coffee filter. The second option is to place half a kilo of honeycomb in a glass jar and cover it with one liter of gin. Infuse for 3 to 5 days.
Step 2
Prepare Lillet Blanc infused with meadowsweet. Place 2 tablespoons of dried meadowsweet flowers into a bottle with the aperitif and let it steep in a cool, dark place for 2–3 days. Then strain through a coffee filter.
Step 3
Shake 40 ml of gin infused with honeycomb, 20 ml of gin infused with meadowsweet, and all the other ingredients in a shaker. Strain through a sieve into an old-fashioned glass over a large ice cube.
Step 4
Before serving, spray Lagavulin 16 Y.O. whiskey over the surface of the cocktail.
Step 5
Place a slice of yuzu chocolate shaped like honeycomb on top of the glass.
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