The honey-sweeten Honey Bee cocktail is a rum variant of the Prohibition-era Bee’s Knees (which uses gin) we’ve tried previously. It is built on a standard rum sour model but yet remains unique due to the smooth honey flavour. One of my research sites said this rum-based cocktail is”much more forgiving of aggressive honey flavours” and I have to agree.
Our liquor cabinet rum reserves were looking a little scattered with 4 or 5 bottles of various rums, but nowhere was there 8 oz of anything but Sailor Jerry’s. Since the various recipes I’d found had white rum as the original base but with variations for all sorts of other rums, I decided I couldn’t go too far wrong with spiced rum.
I
ngredients
- 2 oz. rum (we used spiced)
- 1/2 tbs. honey
- 1/2 tbs. water
- 1/2 oz. lemon juice
Method: Mix honey and warm water in a cocktail shaker until dissolved. Add rum and lemon juice, shake with ice and then strain into chilled glass.
The verdict: Four thumbs up. Each for our own reasons though. Some like the hint of vanilla the spiced rum brought to the drink, others enjoyed the not overly-sweet sweetness. Me? Well I just liked the way all the flavours combined and yet still remained distinct. We will definitely be giving this one another try.