Bee’s Knees
INGREDIENTS
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
PREPARATION
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.
SERVING SUGGESTIONS
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