Bees Knees

Adapted by StarChefs.com
June 2016
Yield: 1 cocktail
At this year’s Women Chefs and Restaurateurs (WCR) national conference in Los Angeles, Bartender and Hendrick's Brand Ambassador Charlotte Voisey spoke about the history and transformation of cocktails from Prohibition to today. Voisey poured workshop attendees Bees Knees, the Prohibition-era classic. “Prohibition was a terrible time for cocktails,” says Voisey. “Drinks were made quickly and seldom enjoyed. The best U.S. bartenders moved to the UK, France, and Europe.” She explained that gin was popular at the time because aged spirits were difficult to procure, and people distilled their own high-proof alcohol for immediate consumption. Gin could be easily distilled from ethanol, juniper syrup, and water. While Bees Knees may once have been a cocktail designed to hide the noxious taste of ill-made gin, Voisey's cool and rosy Hendrick's version is intoxicating in the best possible way.

INGREDIENTS:

½ ounce orange honey
¼ ounce hot water
¾ ounce lemon juice
2 ounces gin
Edible flower

METHOD:

In a saucepot, combine honey and hot water and stir until combined. Remove from heat and cool. In a cocktail shaker filled with ice, add honey mixture, lemon juice, and gin and shake to dilute. Double strain into a coupe glass and garnish with flower.