The saying goes that there’s nothing new under the sun, and though I generally believe it to be true with food and drink, I do think that sometimes a twist on a classic is different enough to warrant calling it “new.” Case in point, this tart and sassy summer cocktail.
Mine is a two-ingredient update to a Prohibition-era cocktail, and it pushes a classic into the modern, with a vibrant reddish hue that is perfect for Juneteenth or the summer solstice. The key difference is hibiscus, in the form of pure hibiscus tea bags, which I simmered in boiling water long enough to draw out the tart, floral flavors. A few pieces of crystallized ginger added a subtle zing of spice, and I think it would be even better with fresh ginger if you like the flavor.
The resulting strong tea was sweetened with a generous squeeze of local honey, for a syrup that is thin enough to blend well with the cocktail ingredients in a shaker filled with ice. I do not recommend adding honey straight, as it would remain heavy and thick. But in an equal parts syrup, it’s perfect.
This hibiscus-ginger syrup will keep in the fridge for about two weeks, and I have no doubt that it would be great in other cocktails or even as a flavor enhancer for sparkling water or tonic on a hot summer day. But for this featured cocktail, we need gin— the traditional spirit for bee’s knees— and fresh lemon. Grab a cocktail shaker, a lemon squeezer and a peeler to strip a bit of peel for garnish, and chill down a cocktail glass with ice water.
Get your lemon strip first, then cut the lemon in half for easy squeezing into the shaker. Add an equal amount of hibiscus-ginger honey syrup and then two ounces of your favorite gin. While you enjoy these refreshing images, let’s take a trip down nostalgia lane to learn more about the original “bee’s knees.”
How did the bees knees come about?
Back in the days of Prohibition, otherwise known as “the U.S. Government’s 13-year attempt at controlling its citizens,” grown adults had to get creative to find ways to cover up the questionable flavors of crappy liquor, the only kind they could get their hands on at the time. There were bootleggers, of course, who smuggled booze into the cities. And there were also people making their own at home, and the term “bathtub gin” arose from that era, a fair description of what was likely not very palatable.
Honey and lemon juice, both strong flavors on their own, did a terrific job of hiding the paltry gin enough for them to choke it down and get their buzz on. People enjoyed the combination so much that the the drink became known by a phrase that everyone was using at the time to describe what was “the best.” The bee’s knees!
Early recipes for bee’s knees were in the “equal parts” category, meaning that they used the same amounts of gin, lemon and honey. Yikes. For modern times, the recipe is adjusted to a more standard ratio of 2 ounces gin and 3/4 ounce each of the other two ingredients. It’s nicely balanced, not too sweet and not too acidic.
I found a fun and informative article that delves deeper into the history of the bee’s knees, including its possible connection to “the Unsinkable Molly Brown,” as well as some interesting variations that I’d love to try sometime. Check it out here if you’re curious.
Back to our cocktail!
Today, of course, we have plenty of options for quality gin, and I imagine that your favorite would work just fine in this drink. I’ll also say that if you have always considered yourself to be a non-gin drinker, the bee’s knees might be the cocktail to change your mind.
I’ve chosen Tanqueray No. 10 this time, for no other reason than the store was sold out of my usual Ford’s gin. Actor Stanley Tucci recently collaborated with Tanqueray No. 10 in an ad campaign, where he discussed the proper way to order a martini, and his description of the spirit won me over. Or maybe it was his voice. Either way, there’s a distinctive citrus note running through this gin, making it a nice anchor for the lemon and hibiscus.
Shake your cocktail ingredients with plenty of ice until the outside of the shaker is uncomfortable to hold. Strain it into the chilled glass and express the lemon peel over the drink, finishing with a wipe of the oily side of the peel all around the edge.
The pretty, bright reddish hue of this drink makes it suitable for a Juneteenth celebration, where the color red symbolizes strength and resilience. And I can’t think of a more appropriate drink for summer than one made with fresh citrus and bright florals. This one deserves to be on repeat for the whole season!
Hibiscus Bee's Knees
This two-ingredient twist on a classic cocktail is bright, beautiful and delicious enough to deserve a spot in the rotation all summer long. Use pure hibiscus tea bags, or seek out dried hibiscus flowers to make the syrup.
Ingredients
- 2 oz. citrus-forward gin
- 3/4 oz. fresh lemon juice
- 3/4 oz. hibiscus-ginger honey syrup (see below for recipe)
- A strip of lemon peel, for garnish
Directions
- Add a generous amount of ice, plus water, to a cocktail glass to chill it down. Set aside while you prepare the cocktail.
- Combine gin, lemon juice and hibiscus-ginger honey syrup in a cocktail shaker.
- Add at least one cup of ice and shake vigorously for about 20 seconds. Strain into the chilled glass. Squeeze the outside curve of lemon peel over the drink, swiping the peel all around the edge of the glass. Drop peel in glass or cut a slit in it to balance it on the edge.
Ingredients
- 1/2 cup cold water
- 2 pure hibiscus tea bags
- About 6 pieces crystallized ginger (or half as much fresh sliced ginger)
- 1/2 cup local honey
Directions
- Bring water to a gentle boil in a small saucepan. Turn off heat and add tea bags and ginger, swirling and steeping for about five minutes. Remove tea bags. Stir honey into the tea and continue to steep with the ginger until cooled to room temperature.
- Strain out solids and transfer syrup to a jar or bottle.
Comfort du Jour 