Mogua Bee's Knees Recipe

Combine honey and hot water in a small heatproof container and stir until honey is fully dissolved. Allow to cool slightly, then whisk in fresh yuzu juice. Chill before using. Syrup keeps refrigerated up to 2 weeks.

If using ready-made cooled quince tea, measure and use as directed. If using mogwa-cheong (quince concentrate), dissolve 1 tablespoon concentrate in 3 oz hot water, stir until uniform, then cool to room temperature before using in the cocktail.

Shake

Add 2 oz Sardinian citrus gin, 0.75 oz cooled Korean quince tea, 0.5 oz yuzu juice, 0.25 oz fresh lime juice, and 0.5 oz yuzu honey syrup into a cocktail shaker. Fill shaker with ice (about 6 cubes).

Vigorously shake

Shake vigorously for 12–18 seconds until the shaker is very cold and well diluted. This both chills and integrates the quince tea and honey syrup.

Double strain & serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any tea sediment.

Garnish

Express a lemon twist (or yuzu wheel) over the surface to release oils, rim the glass with the twist, then drop it in or float a thin yuzu wheel on the surface.

Serve immediately. The balance should be bright and floral from the Sardinian citrus gin, rounded and fragrant from the Korean quince tea, and laced with the floral-tart yuzu honey.