Bee's Knees Recipe

Make honey syrup

Combine 2 tablespoons honey and 2 tablespoons hot water in a small jar or bowl. Stir or shake until honey is fully dissolved and syrup is uniform. Allow to cool to room temperature before mixing cocktail. Makes roughly 1.25–1.5 oz syrup; store extra refrigerated up to 2 weeks.

Prepare and chill glass

If desired, place a coupe or chilled cocktail glass in the freezer for a few minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cold.

Combine ingredients

Add 2 oz gin, 0.75 oz freshly squeezed lemon juice, and 0.75 oz honey syrup into a cocktail shaker. Use fresh lemon juice for best balance and flavor.

Add ice and shake

Fill the shaker about two-thirds full with ice (roughly 4–6 medium cubes). Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is very cold and well chilled. The vigorous shake both chills and slightly dilutes the cocktail for balance.

Double strain and serve

Discard ice water from the chilled glass if used. Strain the cocktail through a cocktail strainer and then a fine-mesh (double) strainer into the chilled coupe or cocktail glass to remove ice shards and any lemon pulp.

Garnish and present

Express the oils of a lemon twist over the drink by holding the twist over the surface and pinching it so a small spray of oils hits the cocktail. Rub the twist briefly on the rim if desired, then drop it into the glass or rest a thin lemon wheel on the rim. Serve immediately.

Notes on variations

For a slightly smoother, richer version, use 1 oz honey syrup and 0.5 oz simple syrup or increase honey syrup to 1 oz for more sweetness. Substituting a floral or Old Tom gin will produce a sweeter, more aromatic Bee's Knees; a London dry will be drier and brighter. Adjust lemon and syrup to taste but keep approximate 2:0.75:0.75 (gin:lemon:syrup) ratio as a baseline.