Honeycomb Hideout Recipe
Recipe information
Make Honeycomb Hideout in just 20m. St. George Green Chile Vodka/ Citrus Shrub/ Honey/ Rocks
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Ingredients
Cocktail
Shrub (makes ~6 oz, enough for ~6 cocktails)
Garnish & Finish
Shrub Preparation
1. 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).
2. 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.
3. 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.
Cocktail Assembly
4. 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.
5. 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.
6. 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.
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