In some ways, this drink represents a lot of what we do. It is extremely complex and its preparation involves much time and effort, but the Bees Envy Me is very simple to execute after the components are ready. It is a manipulation of an old classic, the Bees Knees. The gin we’re using is Ransom- an Old Tom gin that is aged in oak barrels for 3-6 months. We use the orange blossom honey syrup for sweetness and fresh lemon juice for the acid, and a little Benedictine for depth, body, and complexity, but the real star of this drink is what we infuse the gin with. Lapsang Souchong is a Chinese tea that is smoke-dried over pine wood, therefore giving it a really smoky characteristic. The one we’re using comes from Rare Tea Cellar– an incredible tea company from Chicago who supplies tea to some of the best restaurants and bars in the world. The tea itself is aged in rye whiskey barrels from one of our favorite ryes- Willett. The Bees Envy Me is a perfect departure for Scotch drinkers who want to venture off the beaten path.
Bees Envy Me
2 oz. Lapsang-Souchong-Infused Ransom Gin*
.75 oz. Honey Syrup**
.5 oz. Fresh Lemon Juice
.4 oz. Benedictine
Shake all ingredients in an iced shaker and strain into a cocktail glass.
*Add 1 teaspoon of tea to each cup of gin. Let infuse for around 3 hours and strain.
**Combine equal parts orange blossom honey and warm water. Heat slowly at a low temperature to dissolve the honey without affecting its flavor. Quality of honey is important- you’ll notice a big difference between organic orange blossom and generic honey.