Issue link: http://digital.copcomm.com/i/10329
FLAVOR FINDS n the rim or in the glass, in distilled, fer- mented or fresh form, honey has found a place in cocktails across the country. Though it is only called for in one popular classic cocktail, this one drink—the Bees Knees—has helped put honey back on the menu. “We keep honey simple syrup behind the bar and use it to serve up a handful of Bees Knees and Hot Toddies,” says bartender Emma Hollander of Trina’s Starlite Room in Somerville, MA, just outside Boston. Honey works equally well in Hot Toddies on cold Boston days, or in cold drinks for hot days. Brooks All the Buzz O by Camper English HONEY IS THE NEWLY POPULAR OLD-FASHIONED SWEETENER Hillary Choo, Head Bartender at Plunge at the Gansevoort South in Miami Beach, drizzles a prime ingredient—clover honey—into her cocktail La Abeja (The Bee). PHOTO: TOM CLARK may 2010 / the tasting panel / 103