Issue link: http://digital.copcomm.com/i/10329
The Taste of Honey: Honey Cocktail Recipes La Abeja by Hillary Choo, Plunge at the Gansevoort South, Miami Beach, FL 1½ oz. añejo tequila (Don Julio preferred) 2 chunks fresh pineapple ¾ oz. clover honey ¾ oz. fresh lemon juice 1¼ oz. strong brewed green tea (2 tea bags steeped 1½ minutes in 6 oz. scalding water) 2 dashes Angostura orange bitters 1 mint leaf for garnish Combine all ingredients except mint leaf in a cocktail shaker. Shake vigorously over ice and strain into a chilled cocktail glass. Garnish with a large mint leaf on top. Farmhand Fizz by Brooks Reitz, Proof on Main at Hotel 21C, Louisville, KY 2 oz. Plymouth gin ½ oz. honey syrup (1:1 honey with water) ¾ oz. lemon juice 1 barspoon of yellow Chartreuse 1 egg white Soda water Peychaud’s bitters Shake all ingredients except soda water with ice and strain into an ice-filled Collins glass. Top with soda water and garnish with three drops of Peychaud’s bitters. Bonita Applebum by Emma Hollander, Trina’s Starlite Lounge, Somerville, MA 2 oz. applejack 1 oz. Fernet-Branca 1 oz. Drambuie Stir all ingredients with ice and serve down (in a rocks glass without ice) with orange zest garnish. Apitherapy by Anu Apte, Rob Roy, Seattle, WA 2 oz. 42Below Manuka Honey vodka ¼ oz. rich simple syrup (2 parts sugar to 1 part water) 1 healthy dash Angostura bitters 1 thin slice of jalapeño pepper 1 black plum 4 small basil leaves, or 2 large basil leaves Cut black plum in half. In a mixing glass, muddle one half of the black plum and jalapeño slice. Slice the other plum half into thin slices. Prep a rocks glass with fresh cracked ice and slices of black plum intermixed with the ice. To mixing glass, add vodka, simple syrup and bitters. Shake and double-strain through a fine mesh strainer into rocks glass to remove any mashed plum and jalapeño. Slap basil leaves (so the drinker will get the aroma of the basil before taking the first sip) and add to top of drink as garnish. may 2010 / the tasting panel / 105 PHOTO: MICHAEL QUIET PHOTO: MELANIE CONNER