Don't Tease the Bees Cocktail

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.

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.

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.

Before serving, spray Lagavulin 16 Y.O. whiskey over the surface of the cocktail.

Place a slice of yuzu chocolate shaped like honeycomb on top of the glass.