The Bee’s Knees is classic cocktail from the prohibition-era, made with gin, fresh lemon juice and honey
Love gin? Feeling summery? The “Bee’s Knees” is the cocktail for you…
However, after a visit to The Waterhouse Cocktail Bar in Brighton, I discovered a taste for gin in cocktails. Nathaniel, the fantastic mixologist there made me a fruity, gin based cocktail with the floral flavoured BLOOM Gin that was much gentler on the palate. After this experience, I realised I needed to start sampling better quality gins and more gin-based cocktails (yes, it’s a hard life.)
Gin tends to be very dry, so I like to balance it with something a little sweeter and the Bee’s Knees was the perfect cocktail for the job with both sweet and citrus flavours in the mix. What is more, with just gin, honey and lemon juice as the core ingredients, it was a very easy and quick to make.
Before we get on to the recipe you might be interested to know that the name “Bee’s Knees” comes from the prohibition-era slang, meaning “the best” and the whole reason for adding the honey and lemon (the original recipe) was to hide the smell of bathtub gin – a homemade version of the spirit used when the sale of alcohol was banned. I love this story of its invention because it proves a point Doug from SILO recently highlighted to me: “Limitation is a beautiful tool for creativity”.
Well here’s the recipe, I hope you enjoy it and let me know if you give it a go by tagging @foodieeshe on Instagram or Twitter.
- 50ml Bombay Sapphire London Dry Gin
- 2 teaspoons of honey
- 20ml fresh lemon juice
- 20ml fresh orange juice
- Edible flowers (e.g. pansies)
- Sprig of lavender
- Granulated sugar
- Squeeze lemon juice around the outside of a coupe glass.
- Pour a little granulated sugar on a small plate or shallow bowl and turn the coupe glass upside on it, twisting until the glass is fully coated. (If you fancy adding a little colour to your glass you can also mix in some orange zest with the granulated sugar too).
- Then measure out the gin, honey, lemon and orange and pour them into a cocktail shaker filled with ice.
- Shake well.
- Strain and pour into a coupe glass.
- Dress with edible flowers and 2-3 lavender leaves.
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