Vitamin Bee Recipe

Make honey syrup (if not prepared)

Combine equal parts honey and hot water (e.g., 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and slightly cooled. Transfer to a small bottle and chill. Use 0.5 oz for this recipe.

Chill glass

If you prefer a chilled cocktail, place a coupe or rocks glass in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare the drink.

Add 2 oz Olmeca Reposado Tequila to a cocktail shaker.

Pour in 0.75 oz Aperol.

Add 1.5 oz fresh pineapple juice and 0.75 oz fresh orange juice to the shaker. For best flavor, squeeze oranges and press fresh pineapple or use high-quality cold-pressed juice.

Measure and add 0.5 oz honey syrup to the shaker. This balances the bitterness of Aperol and acidity of the juices.

Add 2 dashes of Angostura bitters into the shaker to add aromatic depth.

Fill the shaker with about 1 cup of ice (enough to nearly fill the shaker).

Seal the shaker and shake vigorously for 12–15 seconds until the exterior is very cold and slightly frosted. This chills and dilutes the mix to proper balance.

Discard the ice/water from your chilled glass if you used it to chill. Double-strain the cocktail into the chilled coupe or a rocks glass over fresh ice (if serving on the rocks) using a Hawthorne strainer and fine mesh strainer to catch pulp and ice shards.

Garnish with an orange twist and a small pineapple wedge on the rim. Optionally, brush or drizzle 0.25 tsp honey over the orange twist or wedge for extra shine and honey aroma.

Serve immediately. The drink yields a bright, slightly bitter-sweet, honeyed tropical cocktail — 'All Buzz, No Sting.'