We were lucky enough to be able to go on a bit of a vacation back in July, to my PIL’s hobby farm in Oregon. I was super excited to take advantage of all the nature, and use some foraged plants in a cocktail. I’m no plant expert, especially considering most of my life was spent on the opposite side of the continent, but here’s my one piece of advice. Plants can be dangerous, don’t ingest anything if you’re not sure what it is. So, I did what any of us would do, and spent way too much money on a plant identification app. After I confirmed that everything I had picked was in fact poisonous I decided to stick with herbs from the garden.
Not being at home, cocktail supplies were a bit limited, but we happened to have fresh honey comb on hand. Clearly, that called for a riff on a Bee’s Knees. I used some Beefeater that I infused with some lemon thyme, and the straight honey, as making it into a syrup seemed wrong. This is a much more layered cocktail than a traditional Bee’s Knee’s with a more herbal lemony note and an extra richness from the honey.
Honey, I’m on Holiday
2 oz. Lemon Thyme infused Beefeater London Dry gin
2 bar spoons Honey
1 half lemon
Garnish with fresh honey comb and a sprig of lemon thyme preferably in bloom.
Combine all ingredients in a shaker with ice and shake until very cold. Strain into whatever glass you can find.