Doesn’t this photo just give you all the winter feels? As I type this, big, fluffy snowflakes are falling outside and I may, or may not be listening to Christmas music with the fireplace on.
Today I’m coming at you with a classic cocktail done two ways, the Bee’s Knees. This cocktail is an oldie but a goodie from back in the prohibition era. It was actually invented by the first head bartender at the Ritz in Paris in 1921, when its Cafe Parisian opened its doors.
In the name of research, Holly from Chandeliers and Champagne and I tested (and taste tested) this cocktail two ways–as a gin fizz with a frothy top and over ice. I feel like serving it frothy is a fancier way to serve it, while over ice is easy and convenient.
Looking at the calendar, I can see that today is also National Gin Day, so talk about the perfect excuse to whip up a cocktail. If you’re looking for some more great gin-based cocktails some of my favourites are the Elderflower French 75, Earl Grey’s Royal Gin Fizz, Redheaded French Blonde and a Very Cherry Gin & Tonic.
Bee’s Knees Cocktail Recipe Two Ways
Yields 1 drink
- 1.5 oz gin (we used Bombay Sapphire)
- 1.5 oz Agalima Sweet & Sour Mix
- 0.5 oz honey
- Half an egg white (for frothy version only)
- Lemon wheel to garnish
For frothy version:
Combine gin, Agalima mix, honey and egg white into a cocktail shaker and shake hard, without ice to emulsify the egg. Add ice, shake again to chill and strain into a cocktail coupe. Garnish with lemon wheel and serve.
For on the rocks version:
Combine gin, Agalima mix, honey and ice into a cocktail shaker and shake hard strain into a cocktail glass filled with ice. Garnish with lemon wheel and serve.
Note: If your don’t have Agalima Sweet & Sour Mix on hand, you can certainly use fresh-squeezed lemon juice.
Cheers! If you recreate this, or any of my other cocktails be sure to tag me on Instagram @alexandtribe.