Don't Tease the Bees Cocktail
5 servings
5 minutes
Cocktail from the Moscow bar Community. Head bartender Vasily Zheglov.
1
Prepare gin on honeycombs. There are two options. The first is sous-vide. Place half a kilo of honeycombs in a vacuum bag and pour in one liter of gin. Seal the bag and place it in a water bath for three hours at 55 degrees Celsius. Cool in the refrigerator or in a container with cold water and ice, then strain through a membrane or coffee filter. The second option is to place half a kilo of honeycombs in a glass jar and pour in one liter of gin. Infuse for 3-5 days.
- Gin: 1 l
- Honeycomb: 1 g
2
Prepare Lillet Blanc infused with meadowsweet. Place 2 tbsp of dried meadowsweet flowers in a bottle with the aperitif and infuse in a cool dark place for 2-3 days. Then strain through a coffee filter.
- Lille: 20 ml
3
Shake 40 ml of honeycomb-infused gin, 20 ml of meadowsweet-infused gin, and all other ingredients in a shaker, then strain into an old-fashioned glass over a large ice cube.
- Gin: 1 l
- Lille: 20 ml
- Honey syrup: 10 ml
- Lemon juice: 15 ml
- Grapefruit juice: 20 ml
- Pasteurized protein: 15 ml
- Elderberry liqueur: 10 ml
4
Before serving, spray Lagavulin 16 Y.O. whiskey over the surface of the cocktail.
- Whiskey: to taste
5
Place a slice of yuzu chocolate shaped like honeycomb on top of the glass.
- Yuzu Honeycomb Chocolate: to taste