The Bee's Knees

04/07/22 • 42 min

Stepping away from the bar (and the bee hives) for a quick chat today, Caledonia Spirits’ Sam Nelis checks into Cocktail College to dive into the Bee’s Knees. We’ll study history, apiology, and sweet, shaken, sours. Listen on (or read below) to discover Nelis’ Bee’s Knees recipe — and don’t forget to subscribe!

Sam Nelis’ Bee’s Knees Recipe

Ingredients

2 ounces gin, such as Barr Hill

3⁄4 ounce honey syrup (2:1 honey to water by weight)

3⁄4 ounce fresh lemon juice

Directions

1. Combine all ingredients in a shaker with ice.

2. Shake until cold and double strain into a chilled coupe glass.

3. Garnish with an expressed lemon twist.

Hosted on Acast. See acast.com/privacy for more information.

Sam Nelis’ Bee’s Knees Recipe

Ingredients

2 ounces gin, such as Barr Hill

3⁄4 ounce honey syrup (2:1 honey to water by weight)

3⁄4 ounce fresh lemon juice

Directions

1. Combine all ingredients in a shaker with ice.

2. Shake until cold and double strain into a chilled coupe glass.

3. Garnish with an expressed lemon twist.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

The Grasshopper

Hopping into your feed today we have New York's Pamela Wiznitzer talking all about The Grasshopper — a cocktail she counts in her top-five drinks, and one she's made sure to always have a variation of on bar menus throughout her career. Listen on (or read below) to discover Wiznitzer's Grasshopper recipe — and don’t forget to subscribe!

Pamela Wiznitzer’s Grasshopper Recipe

Ingredients

1⁄4 ounce absinthe

3⁄4 ounce crème de menthe

1 ounce crème de cacao

1 1⁄2 ounces heavy cream

1 ounce gin, Cognac, or Irish whiskey

1⁄2 pinch salt

Directions

1. Combine all ingredients in a shaker with three Kold-Draft ice cubes.

2. Shake until cold and strain into a cold coupe glass.

3. Garnish with a shaving of bitter chocolate.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

The Vesper

We’re breaking all the Martini purists’ rules today, as we shake up some Vespers with Patrick Smith, the manager of bar openings for Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe!

Patrick Smith’s Vesper Recipe

Ingredients

2 ounces gin, such as Beefeater

1 ounce vodka, such as Belvedere

1/2 ounce of Tempus Fugit Kina L'Aéro d'Or

Directions

1. Combine all ingredients in a mixing glass with ice.

2. Stir until cold and strain into a chilled coupe glass.

3. Garnish with an expressed, manicured lemon twist.

Hosted on Acast. See acast.com/privacy for more information.