Bee’s Knees 1.000

Deb Lindsey for The Washington Post; glassware from Crate and Barrel

Spirits Jan 15, 2014

This recipe was developed with a standard London dry gin, but it would show off barrel-aged gins as well.

Don’t use pure honey as a substitute for the honey syrup here, as it won’t dissolve in the cold drink; honey syrup will mix easily.

Make Ahead: The honey syrup can be refrigerated in an airtight container for several weeks.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 2 ounces gin (see headnote)
  • 3/4 ounce honey syrup (see NOTE)
  • 1/2 ounce fresh lemon juice
  • Lemon peel twist, for garnish


Fill a shaker halfway with ice. Add the gin, honey syrup and lemon juice. Shake, then strain the drink into a chilled cocktail (martini) glass or coupe.

Garnish with the lemon peel.

NOTE: Combine 1 cup of honey and 1 cup of very hot water, stirring until the honey has dissolved. Cool before using; refrigerate in an airtight container for up to several weeks.

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Recipe Source

Adapted from “The Craft of the Cocktail,” by Dale DeGroff (Clarkson Potter, 2002).

Tested by M. Carrie Allan.

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