Honeycomb Hideout Recipe

Macerate citrus

In a nonreactive jar or bowl, add the orange, grapefruit, and lemon peels. Sprinkle the granulated sugar over the peels, muddle or rub them together gently until the sugar becomes fragrant and begins to pull oils from the peels (about 1–2 minutes).

Combine and steep

Add the filtered water to the sugar and peel mixture, stir to dissolve remaining sugar, then cover and refrigerate for 2–4 hours (or up to overnight) to extract citrus oils and flavors.

Finish shrub

After steeping, strain the citrus-infused syrup through a fine mesh strainer or cheesecloth into a clean jar, pressing solids to extract liquid. Add the apple cider vinegar to the strained liquid, stir to combine, then refrigerate. This yields roughly 6 ounces of citrus shrub; keep refrigerated and use within 2 weeks.

Prepare glass

Chill a rocks glass (or double old fashioned) by filling with ice water while you mix the cocktail. Reserve one large clear ice cube or a few fresh ice cubes for serving.

Build and shake

In a cocktail shaker, add 2 oz St. George Green Chile Vodka, 0.75 oz citrus shrub, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, and 2 dashes Angostura bitters. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain and serve

Discard the ice water from the chilled rocks glass. Strain the shaken cocktail over fresh ice (one large cube or a few cubes) into the glass.

Garnish

Gently rest one piece of honeycomb or a crystallized honey shard on the edge of the glass or floating on top. Express a lemon twist over the drink to release oils, rub the rim with the twist, then drop it into the glass alongside the honeycomb.

Optional finishing touch

If you want an extra aromatic note, spray a very light mist of honey (diluted) or very tiny amount of overproof spirit (brush of high-proof spirit on the honeycomb and briefly flame) — exercise caution. Serve immediately.