Killer Bees Knees Recipe
Recipe information
Make Killer Bees Knees in just 25m. Empress Gin, Lavender Syrup & Lemon Juice
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Ingredients
Cocktail
Lavender simple syrup (makes ~8 oz)
Garnish
Lavender simple syrup (make ahead)
1. Combine and steep
In a small saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Add 1 tablespoon dried culinary lavender, remove from heat, cover and steep for 15 minutes.
2. Strain and cool
After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the lavender gently to extract flavor but not grit. Cool to room temperature, then refrigerate. Syrup will keep 2–3 weeks refrigerated.
Cocktail assembly
3. Measure
Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water. Measure 2 oz Empress gin, 0.75 oz fresh lemon juice, 0.75 oz lavender simple syrup, 0.25 oz honey syrup. If using egg white, separate one egg and reserve the white.
4. Dry shake (if using egg white)
Add the gin, lemon juice, lavender syrup, honey syrup and the egg white to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build a silky foam.
5. Wet shake
Add a generous handful of ice to the shaker (or all the ice). Shake vigorously for 10–15 seconds until well-chilled and the exterior of the shaker is frosty. If you did not use egg white, simply combine ingredients with ice and shake until chilled.
6. Double strain and serve
Dump ice or water from your chilled glass. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh sieve to remove ice shards and achieve a smooth texture and foam (if present).
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