Bee Sting Recipe

Simmer and infuse

Combine 3 tablespoons honey and 3 tablespoons water in a small saucepan. Add the 6 lightly crushed cardamom pods. Warm over low heat, stirring, until honey dissolves and mixture is just under a simmer (do not boil) for 3–4 minutes to extract cardamom flavor.

Remove from heat and let steep for 10–15 minutes. Taste: if you want stronger cardamom, steep up to 30 minutes.

Strain out cardamom pods through a fine-mesh strainer. Cool to room temperature, then refrigerate in a sealed container. Syrup will keep 1–2 weeks refrigerated.

Prepare fresh ginger juice: grate about 1 inch (2–3 tbsp grated) of fresh ginger, then press through a fine sieve or cheesecloth to yield 0.5 oz (about 1½ teaspoons) of ginger juice. Alternatively, muddle a 1/2-inch piece and press to extract juice.

Fill a cocktail shaker with about 1 cup of ice.

Add 2 oz Great Jones Bourbon, 0.5 oz fresh ginger juice, 0.75 oz cardamom-honey syrup, 0.5 oz fresh lemon juice, and 2 dashes orange bitters to the shaker.

Dry shake (no ice) 10 seconds if you prefer a slightly frothy texture from the fresh ginger, then add ice and shake vigorously for 12–15 seconds until the shaker is very cold.

Strain the cocktail over 3 large ice cubes in a rocks glass using a fine strainer to catch any ginger solids or cardamom bits.

Express a lemon twist over the drink to release the oils, wipe the rim with the peel, and drop the twist into the glass.

Garnish with one piece of candied ginger on a pick (or perched on the rim). Serve immediately.