bout The Tequila Honey Bee Cocktail
Bartender Nick Korbee, the executive chef and beverage director at Egg Shop in New York City, makes use of honey in his tequila cocktail, with a contact of smokiness way to a mezcal wash, which is going brilliantly with the candy nectar and tart lemon.
Ingredients in The Tequila Honey Bee Cocktail
Units
2 oz
Espolón reposado tequila
Del Maguey mezcal rinse
1 oz
Honey syrup*
3⁄4 oz
Fresh lemon juice
2 dashes
Angostura bitters
Garnish:
Lemon peel
How to make The Tequila Honey Bee Cocktail
Rinse a highball glass with the mezcal, coating the inner of the glass with a skinny layer and dumping out no matter doesn’t stick.
Add the tequila, syrup and lemon juice to a shaker with ice, and shake till chilled.
Pour into the ready glass, and upload 2 dashes of the bitters.
Garnish with a lemon peel.
*Honey syrup: Add 1/2 cup honey and 1/2 cup water to a small saucepan over medium heat. (You can test and judge how a lot of a honey style you desire on your syrup. The extra honey you use, the thicker the syrup and superior in style it's going to be.) Stir till blended. Strain right into a jar and seal tightly with a lid. Will maintain for 1 month within the refrigerator.