Bartender Dan Ball of Pittsburgh-based fine dining staple Hyeholde takes a different approach to the classic Bee’s Knees, subbing out gin for the mix of sweet whiskeys, Tullamore DEW Irish Whiskey and Kinsey Single Hive Honey Whiskey. The result is a delicious springtime cocktail that has a fuller, sweeter body as opposed to an ordinary Bee’s Knees.
What is a Bee’s Knees Cocktail?
The name “Bee’s Knees” itself is an old slang term from the 1920s, meaning something is super cool—just like this timeless drink. It’s a classic cocktail that comes out of the Prohibition Era, typically made with a combination of gin, honey, and lemon. Bartenders had to get creative with how they presented things, because the “bootleg” liquor was often low-quality. The gin probably was not exactly top-shelf, so the honey and lemon would mask the lower-quality taste. However, Dan’s variation uses honey whiskey and honey syrup to make a more complex version, because, thankfully, liquor standards have evolved since Prohibition.
Spring Overture Bee’s Knees Variation Cocktail
Description
- 1 ½ oz Tullamore DEW Irish Whiskey
- 1 ½ oz Kinsey Single Hive Honey Whiskey
- ½ oz honey syrup (honey and water)
- ½ oz fresh lemon
- 3-4 drops of absinthe
Ingredients
To make the syrup:
- Combine equal parts honey and water in a saucepan, and heat until honey is dissolved.
- Store in an airtight container.
For the cocktail:
- Combine all ingredients together in a shaker, then shake and strain into a rocks glass filled with ice.
- Garnish with a lemon wedge, a sprig of lemon balm, and enjoy!
Recipe by Dan Ball
Styling by Keith Recker
Photography by Dave Bryce
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