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.
This recipe originally appeared as part of “Why You Should Use Verjus in Your Cocktails.”
- 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.