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Bee’s Knees Cocktail

If you’re not familiar with the joy of chewing on a piece of honeycomb, you’re in for a real treat with the garnish on this cocktail. Look for comb at specialty and farmers’ markets; some honey has it right in the jar. Use your best honey here; the more floral and vibrant it is, the better. Pair with a charcuterie board featuring rich cheeses, salty meats and fresh fruit to complete happy hour. Serve the drink with Radish and Arugula Crostini with Brie as a summertime appetizer.


  • 1/4 cup hot water, divided
  • 1 1/2 tablespoons wildflower honey, divided
  • 2 cups ice cubes, divided
  • 6 ounces (3/4 cup) gin (such as Plymouth), divided
  • 3 ounces (6 Tbsp.) dry vermouth, divided
  • 3 ounces (6 Tbsp.) fresh orange juice, divided
  • 2 ounces (1/4 cup) fresh lemon juice, divided
  • 8 ounces (1 cup) chilled club soda, divided
  • 6 (3-in.) orange rind strips, divided
  • 6 (3/4-in.) blocks honeycomb, frozen on cocktail picks

How to Make It

Step 1: Combine 2 tablespoons hot water and 2 1/4 teaspoons honey in a cocktail shaker. Add 1 cup ice, 3 ounces gin, 1 1/2 ounces vermouth, 1 1/2 ounces orange juice, and 1 ounce lemon juice. Cover with lid; shake 1 minute.
Step 2: Strain into 3 glasses; top each with 1 1/4 ounces club soda. Repeat procedure. Place 1 rind strip in each glass; garnish with honeycomb.

Credits for the recipe:

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