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Cocktail Recipes, Spirits, and Local Bars

Bear With Me, Honey

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This riff on a Bee’s Knees by Morgan Stana, the bar manager at A Rake’s Bar at The Line hotel in Washington, D.C., uses both a honey-infused gin from Vermont and honey syrup. That sweetness is balanced by the delicate acidity of verjus. A few dashes of a saline solution coaxes out even more flavor.

1 1/2 ounces Barr Hill Tom Cat gin
1 egg white
3/4 ounce white verjus
1/2 ounce honey syrup (equal parts honey and water)
1/4 ounce orange liqueur
2 dashes 20% saline solution (1:5 ratio of salt to water)
Garnish: edible flower
Garnish: rosemary sprig

Add all ingredients into a shaker and dry-shake (no ice).
Add ice and shake again until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with an edible flower and rosemary sprig.

Watch the video: Adorable Grizzly Bear cub learns to feed from a bowl. Grizzly Bear Cubs and Me - BBC

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