Affumicato Bee’s Knees Recipe

Make honey syrup

Combine equal parts honey and hot water (for this recipe: 0.75 oz honey + 0.75 oz hot water) and stir until fully combined. Cool to room temperature. Measure 0.75 oz for the cocktail.

Prepare smoked water (if not using a smoke rinse)

To make smoked water: place about 1 tablespoon of water in a small heatproof bowl. Hold the bowl over smoldering wood chip or use a smoking gun to infuse for 10–20 seconds until fragrant. Use 0.25 oz of this smoked water in the cocktail. Alternatively, perform a smoke rinse of the serving glass (see service step).

Chill a coupe or Nick & Nora glass by filling with ice and a little water while you build the cocktail.

Fill a cocktail shaker with plenty of ice.

Add to the shaker: 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz honey syrup, 0.25 oz sweet vermouth (optional for body), 0.25 oz smoked water or a flash of smoke rinse, and 1 dash Angostura bitters if using.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Discard ice from the chilled serving glass.

Double-strain the cocktail into the chilled glass using a Hawthorne and fine mesh strainer to remove small ice shards and any lemon pulp.

If performing a smoke rinse instead of smoked water: place the empty chilled glass over a small glass or metal bowl, light a wood chip or use a smoking gun to introduce smoke into the bowl, then invert the glass over the smoke to capture it for 10–20 seconds. Pour the cocktail into the smoked glass immediately to trap aroma.

Express the lemon twist over the drink to release oils, then rub the rim with the twist and drop it into the cocktail or rest on the rim.

Optionally, briefly torch a sprig of rosemary or burn the wood chip and capture the smoke for table presentation. Serve immediately while smoky aroma is present.