The Flower And The Bee, Ribeiro. Recipe

Combine and cool

Place 0.5 cup honey and 0.5 cup water in a small saucepan. Warm gently over low heat, stirring until the honey fully dissolves into the water (do not boil). Remove from heat and let cool to room temperature. Transfer to a sealed container and refrigerate until needed. Yields roughly 1 cup; use 0.5 oz for this cocktail.

Prepare shaker

Add 6 ice cubes to a cocktail shaker to chill and briefly stir the shaker to cool the metal.

Combine ingredients

Discard the ice used to chill the shaker. In the shaker, add 5 oz Ribeiro white wine, 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, and 0.5 oz honey syrup. Add fresh ice to fill the shaker halfway.

Shake or roll

Because the base is wine-forward, give it a gentle but thorough shake for 6–8 seconds to chill and slightly dilute the mixture. Alternatively, perform a few vigorous rolls between two shakers (or one shaker and a large glass) to preserve more effervescence and aromatics if desired.

Strain and serve

Double-strain the cocktail into a chilled coupe or a large white wine glass over one large ice cube or without ice depending on preference. Use a fine mesh strainer if you want to remove tiny foam or ice shards.

Garnish

Lightly sprinkle about 1 teaspoon of bee pollen on top of the drink (optional — use sparingly as it can clump). Float one edible flower on the surface and express a lemon twist over the glass, then drop it in. Serve immediately.

Adjust sweetness by increasing or decreasing the honey syrup by 0.25 oz. If Ribeiro is particularly floral or sweet, reduce elderflower liqueur to 0.25 oz. This cocktail pairs well with light seafood, goat cheese, or spring salads.