Full Leaf Tea Co's Bee's Knees Cocktail
This is a true, prohibition-era cocktail, with a slight twist. The cocktail’s name is slang for “the best” and the ingredients were known for masking the taste and scent of gin. (Which was important during the prohibition!)
The twist is how well it pairs with our Organic Herbal Earl tea. A slightly more mature beverage, tempered with the rooibos tea base, and still just as refreshing to celebrate the SpringTime. This cocktail is going to be a crowd favorite at any garden or pool party.
To make this drink you’re going to want to have a shaker (or you can improvise with a flask infuser bottle, which is honestly more comfortable to hold anyway). This recipe makes 1 drink, but the Honey Syrup I’ll be walking you through will be enough for 8 drinks. So keep that in mind for how many lemons you buy (can’t beat fresh-squeezed).
1 TBS Organic Herbal Earl
1/2 cup Honey
2 Shots Dry Gin
1 Shot Lemon Juice
Infused Honey Syrup Instructions:
Brew a strong cup of Herbal Earl. I recommend using 1 Tablespoon of Herbal Earl and 8-12 ounces of hot water, then let it steep for 6+ minutes.
Use a ½ cup of the brewed Herbal Earl, add it to a small saucepan on the stove and start the heat on medium.
While your pan is heating up, measure out a ½ cup of honey (you’ll want to take the cap off or you’ll be squeezing for a while).
Add the honey to the Herbal Earl and stir until fully combined.
Turn off the heat, and use for drinks, or refrigerate to save for later (you may need to reheat it for a bit to get the right consistency after taking it out of the fridge).
Bee’s Knees Cocktail Instructions:
Add all ingredients into a shaker (the ½ shot of infused honey syrup, 1 shot of lemon juice, and 2 shots of gin).
Shake with a large amount of ice for a full minute (about 2 handfuls depending on hand size).
Pour into cup size of your choice.
Garnish with a lemon wedge.
I am not normally a fan of gin - I normally prefer vodka, rum, or whiskey. However, this combination really does its job well - I can still tell there is gin in the drink, but the flavor brought from Herbal Earl’s bergamot oil, orange oil, and lavender can’t be beat.
This recipe is also made using a standard shot glass to measure. The ratios will turn out the same if you use a bigger shot glass, but it also won’t stretch as far as 8 drinks if you do that.
Before you start making the drink, you’ll need to make the Herbal Earl-infused Honey Syrup.
I prefer this drink shaken, not stirred, but if you’re wanting to serve this punch bowl style for sake of ease, here’s how to do it. The key to the infused honey syrup is equal parts tea to honey (so ½ cup of Herbal Earl means you use a ½ cup of honey). To make enough for a punch bowl with refills, you’ll want to use 4 cups of brewed Herbal Earl and 4 cups of honey.
For a 4 quart (1 gallon) punch bowl, you’ll need 16 cups of gin, 8 cups of lemon juice, and 4 cups of honey syrup. Stir very well and serve over ice.