BEES KNEES COCKTAIL with Spices and Lavender

I have been wanting to do an adaptation of a prohibition cocktail called the Bees Knees for ages. You can't talk about prohibition cocktails without mentioning the Bees Knees, named for a favorite flapper era slang term "the bees knees" which meant something was the epitome of cool.  I first saw a recipe in Harry Craddock's 1930 "The Savoy Cocktail Book" then later found the recipe in a copy of Frank Meier’s 1936 “The Artistry of Mixing Drinks” and was intrigued. It sounded good to me, despite the fact most modern references claim the recipe was originally created to hide the taste of the bathtub gins of those days. I thought I'd enjoy a Bee's Knees, especially if a great aromatic gin was employed.

When my friends over at Wild Hibiscus sent me some lovely gifts which included a jar of Honey Ridge Farms' Honey Créme, Spiced I thought I'd better get some in a cocktail before I ate it all up right from the jar with a spoon. Then I  got a bottle of Hendrick's Gin for my birthday and everything fell into place for my own version of the Bees Knees.

The whole key to this cocktail is the great aromatics from the Hendrick's and the spiced honey simple syrup which hits the palate with a deliciously sinful wollop. It's almost as sinful as visiting a secret, illegal speakeasy. Aren't you lucky you have the password?

If you're looking for some great giggle water to enjoy in your personal juice joint, toss on some glad rags, hop in your flivver and go grab the ingredients but limit yourself to two unless you want to get spifflicated!

Spiced Lavender


2 oz Hendrick's Gin
3/4 oz Fresh Lemon Juice
3/4 oz Spiced Honey Simple Syrup 2:1
2 Tablespoons Pasteurized Egg White
2 Dashes Lavender Bitters

GARNISH:  Lemon Twist

Cocktail Shaker



Chill the glass in the freezer. To make the Spiced Honey Simple Syrup, warm 2 tablespoons of the spiced créme honey with 1 tablespoon of water in the microwave for 15 seconds, stir until the honey is dissolved and allow to cool.
Add the Hendrick's Gin, lemon juice, spiced honey simple syrup and egg white to a cocktail shaker without ice (dry shake) and shake for 30 seconds to emulsify the egg into the cocktail and aerate to create a foam. Add ice and shake to chill.
Pour into the chilled glass, tap the lavender bitters on top and garnish with a lemon twist.

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