Bee’s Knees


For the cocktail

  • 40 ml Elixir d’Anvers
  • 20 ml London Dry Gin
  • 20 ml acacia honey sirup
  • 35 ml fresh lemon juice
  • Ice cubes
  • Basil (garnish)

For the acacia honey syrup

  • 100 g acacia honey
  • 100 g water

Acacia honey sirup

  • Add water and acacia honey to a saucepan.
  • Stir continuously over medium heat until all the sugar is dissolved.
  • Let the acacia honey sirup cool and keep refrigerated.

For the cocktail

  • Add ice cubes to your cocktail shaker.
  • Add the Elixir d’Anvers, London Dry Gin, acacia honey sirup and fresh lemon juice.
  • Secure the cocktail shaker by attaching the cap.
  • Shake vigorously for 15-20 seconds to mix all ingredients well and make the cocktail ice cold.
  • Strain the cocktail in a chilled glass to obtain a smooth texture.

Serve the cocktail in a frozen coupe glass with an ice ball. Finish the cocktail with a basil leaf and some lemon zest.

Recipe: Paul Morel