With all of the rains and storms in Vancouver the past few weeks, it's hard to tell that it's spring, let alone almost summer. It's been a spring like no other I've experienced. One of contemplation, listening, learning, awareness and advocacy for the world to be a better place.
As we bridge from spring into summer, I'd like to suggest a cocktail meant for warmer weather. It's heavy on the acidic taste of sour lemon and light on the sweetness of local clover honey. The equilibrium of the Bees Knees cocktail leans pretty far to the sour end of the scale (this drink is not for the sweet cocktail lover), as part of its charm is the balanced imbalance. I like to tie the sour and sweet Bees Knees flavours together with a hint of spring garden-grown lavender to get our other senses involved. The floral lavender notes pair perfectly with the citrus, honey and of course the main ingredient - a good quality London Dry Gin. Overall notes of citrus, cinnamon and botanicals in this cocktail scream summer sipping.
So here's to the weekend, to summer and to necessary world-wide change, I hope you enjoy and together we do our part to ensure that all lives matter.
Take care,
Krista xo
The Bees Knees
makes 1 cocktail
Ingredients
2 oz London Dry Gin (I used Broker's)
3/4 oz honey syrup*
1 oz fresh lemon juice
4 dashes of Scrappy's Lavender Bitters
1 brandy cherry (I love these), garnish
1 lavender sprig, garnish
Method
In a cocktail tin add gin, honey syrup, lemon juice and bitters, then top with ice. Shake until tin is chilled and strain liquid into a cocktail glass. Garnish with 1 cherry and lavender sprig.
Recipe Notes:
*Honey Syrup Recipe: Mix equal parts honey to water (I used 1/4 cup local clover honey to 1/4 cup water) in a microwave safe bowl. Heat in the microwave in 30 second intervals, stirring in between until honey and water combine to form a thin syrup.
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