Honey Bear Recipe

Make honey syrup

Combine equal parts honey and hot water (for this recipe, about 1/4 cup honey + 1/4 cup hot water). Stir until fully combined, cool to room temperature and refrigerate. Use 0.5 oz for one cocktail.

Muddle blackberries

In a cocktail shaker, add 4 fresh blackberries. Muddle gently with a muddler or the back of a spoon until berries are broken down and release juice but not pulverized into a paste (about 8–10 firm presses).

Combine ingredients

To the shaker with muddled blackberries add: 1.5 oz blanco tequila, 0.5 oz vodka, 0.5 oz crème de cassis, 0.5 oz blackberry curaçao (or equivalent), 0.5 oz lychee liqueur, 0.75 oz fresh lime juice, 0.5 oz honey syrup, and 0.5 oz egg white if using.

Dry shake

Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify the egg white and incorporate the fruit.

Wet shake

Add 6 ice cubes to the shaker and shake hard for 12–15 seconds until well chilled and the outside of the shaker frosts.

Double strain

Place a fine mesh strainer over a rocks glass filled with one large ice cube and strain the cocktail through both the shaker strainer and the fine mesh to remove seeds and pulp, producing a silky, clean drink.

Thread one whole blackberry onto a short skewer and rest it across the rim of the glass. Slap the rosemary sprig between your palms to release aromatics, then tuck it alongside the blackberry on the skewer or stand it in the drink. Float a lime wheel on the edge or tuck it behind the rosemary as a visual accent.

Optionally brush a few drops of crème de cassis over the top foam to create a slight marbling effect. Serve immediately and enjoy.