I think The Bee's Knees has got to be the cutest cocktail name, ever. When I hear it, I see a pretty bee dolled up in a fringed dress, feathered headpiece, high heels and a string of pearls, ready for a night on the town.
Comprised of honey syrup, gin and lemon juice, it's super tasty, to boot – a little tart, just sweet enough, and laced with the flavor of flowers and gin aromatics. Once you've made the honey syrup, it's a snap to shake up, too.
Inspired by Carey's exquisite Thyme and Pear Bee's Knees, I've been making a honey syrup infused with slices of rhubarb. The crimson syrup gives the drink a pretty blush, and the floral-tart notes of rhubarb play up the aromatic gin. For a bit of spicy kick, I muddle in some coins of fresh ginger. (I tried steeping the ginger in the syrup, but found I preferred the zing of the freshly muddled root.)
As a bonus, after straining the syrup, you're left with tender slices of honey-poached rhubarb, which make a lovely spring breakfast when topped with yogurt and Rum-Kissed Coconut Granola (though Cardamom Honey Granola would be fantastic, too; the rhubarb could also top a panna cotta or cream tart.)
I used No. 209 gin here, which is made in San Francisco and may be my new favorite. Since the flavors in this drink are light and bright, I would recommend sticking with a milder gin, like this one, or Hendrick's.
I also add a few drops of thesebergamot bittersthat I made this winter, which add more floral, musky undertones. Lacking those, I would go with blood orange bitters, though the drink is perfectly delicious without them, too.
And if you add a squeeze of lime juice, a few drops of angostura bitters, and serve the drink on the rocks with fizzy water, well, it tastes like a very lovely gin and tonic.
I'll leave you with a song I wrote and performed with my band, The HoneyBelles, which I think perfectly sums up the flirty, jazz-age vibe of this drink, complete with a tap dancing solo by my beautiful niece!
This song may make you wonder, is the honey worth the sting? In the case of this cocktail, the answer is "yes."
For More Cocktail Recipes:
- Strawberry Blood Orange Rum Punch
- Mint Celery Soda
- Pink Grapefruit Vieux Mot
- Yellow Chartreuse Cocktail with Bourbon & Ginger
For More Rhubarb Recipes:
- Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
- Strawberry Rhubarb Crème Fraîche Crumble Pie
- Gluten-Free Strawberry Rhubarb Crumble
- Vegan & Gluten Free Rhubarb Crisp
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this rhubarb cocktail recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Ginger Rhubarb Bee's Knees Cocktail
Print Recipe Pin RecipeIngredients
Honey Rhubarb Syrup (makes about 1 1/2 cups syrup; enough for 8 drinks)
- 1 cup water
- 1/2 cup mild-flavored honey (6 ounces by weight)
- 2 cups rhubarb, sliced 1/2" thick (on the diagonal, if you like) (8 ounces by weight)
For each cocktail:
- 2 (1/4" thick)slices of fresh ginger root
- 3 tablespoons honey rhubarb syrup (from above)
- 3 tablespoons gin (such as No. 209 or Hendrick's)
- 1 tablespoon strained fresh lemon juice
- 4 drops bergamot or blood orange bitters (optional)
- ice
Instructions
Make the syrup:
- In a medium saucepan, combine the water, honey and sliced rhubarb. Bring to a simmer over medium heat, tilting the pan gently once in a while to dissolve the honey. When the mixture reaches a simmer, immediately turn off the heat, cover, and let steep for 30 minutes.
- Gently strain the mixture into a heatproof bowl. Reserve the rhubarb for another use. Let cool to room temperature, then chill the syrup until cold. (If you're in a hurry, place the bowl in an ice bath and stir until cold.) The syrup will keep, refrigerated, for at least a week.
Make the cocktail:
- In a glass or measuring cup, mash the ginger with a muddling stick to break it up and extract the juice (a wooden spoon will work in place of a muddler). Add the syrup, gin, and lemon juice, stir well, then strain the mixture through a fine-mesh strainer into a cocktail shaker filled partway with ice, pressing on the ginger to extract all the good stuff. (A pint-sized mason jar with a lid works well in place of a cocktail shaker.) Add the bitters, if using. Shake the drink vigorously for 30 seconds, then strain into a smallish glass and enjoy.
Notes
Strain the ginger/lemon/syrup/gin mixture into a glass over ice. Add a squeeze of lime juice, and throw the lime wedge into the glass, too. Top with sparkling water and 4 drops of Angostura bitters in place of the bergamot/blood orange bitters. Stir and enjoy. Nutritional values are based on one of eight drinks.
Nutrition
Ginger Rhubarb Bee's Knees Cocktail
Inspired by Carey's Thyme and Pear Bee's Knees
Save the rhubarb from the syrup for eating with yogurt and granola, or for topping a panna cotta or tart.
Honey Rhubarb Syrup
Makes about 1 1/2 cups syrup; enough for 8 drinks
1 cup water
1/2 cup (6 ounces by weight) mild-flavored honey
2 cups (8 ounces by weight) rhubarb, sliced 1/2" thick (on the diagonal, if you like)
For each cocktail:
2 (1/4" thick) slices of fresh ginger root
3 tablespoons honey rhubarb syrup (from above)
3 tablespoons gin (such as No. 209 or Hendrick's)
1 tablespoon strained fresh lemon juice
4 drops bergamot or blood orange bitters (optional)
ice
Make the syrup:
In a medium saucepan, combine the water, honey and sliced rhubarb. Bring to a simmer over medium heat, tilting the pan gently once in a while to dissolve the honey. When the mixture reaches a simmer, immediately turn off the heat, cover, and let steep for 30 minutes.
Gently strain the mixture into a heatproof bowl. Reserve the rhubarb for another use. Let cool to room temperature, then chill the syrup until cold. (If you're in a hurry, place the bowl in an ice bath and stir until cold.) The syrup will keep, refrigerated, for at least a week.
Make the cocktail:
In a glass or measuring cup, mash the ginger with a muddling stick to break it up and extract the juice (a wooden spoon will work in place of a muddler). Add the syrup, gin, and lemon juice, stir well, then strain the mixture through a fine-mesh strainer into a cocktail shaker filled partway with ice, pressing on the ginger to extract all the good stuff. (A pint-sized mason jar with a lid works well in place of a cocktail shaker.) Add the bitters, if using. Shake the drink vigorously for 30 seconds, then strain into a smallish glass and enjoy.
Variation: Honey, Rhubarb, and Ginger Gin Tonic
Strain the ginger/lemon/syrup/gin mixture into a glass over ice. Add a squeeze of lime juice, and throw the lime wedge into the glass, too. Top with sparkling water and 4 drops of Angostura bitters in place of the bergamot/blood orange bitters. Stir and enjoy.
Eileen says
Rhubarb and ginger in a cocktail? Yes, please!
Alanna says
:)!
Sue/the view from great island says
I think rhubarb has the most unusual and lovely flavor in cocktails, I'm sold!
Alanna says
Thanks, Sue! Your Spring Fling looks to die for, too!
madscar says
Love this cocktails! Thanks Sue!
Coby says
This sounds so delicious and I love the name "Bees Knees" too!
I'm so going to try this out soon....
Alanna says
Thanks, Coby! :)
Joshua Hampton (Cooking Classes San Diego) says
For some reason, and I hate to admit this, your description of a pretty bee reminded me of Blair Waldorf in Gossip Girl. It's a marvelous-looking cocktail, and I can't wait to try it out.
Alanna says
Ha! Nice. Thanks, Joshua!
carey says
Yaaaaay!! Omg, these look SO AWESOME. They're so pretty and the light is gorgeous, and they are obv GD delicious!
After making the celery and red pepper cocktails, I've really come to appreciate the wonders of the fresh taste the comes from juice/muddling things right before you drink them. I can imagine that the bite of the ginger comes through so much better that way. Yum yum yum. :)
Also, I'm going to keep an eye out for that No. 209 gin over here. I'm betting it might be hard to come by, but there's always the wonders of the internet!
(And thanks for the shout out!! :D)
Alanna says
Hell yeah! I want to try the Vermont gin that you featured, too. Sounds awesome, plus I'm a sucker for a pretty label. :)
You like MY light? I can now die happy!!
ashley - Baker by Nature says
So first of all - SO happy I found your gorgeous blog today! Also, this drink is just the prettiest thing I've ever seen. A must make!
Alanna says
Awww! Thanks, Ashley! :)
Monisha says
I made these. and loved them. really easy to make and the taste was completely refreshing. and the color. so exquisite and yet...does not taste like a wine cooler. Another wonderful addition to our home!
Alanna says
Yay! I'm so glad you liked them, Monisha! Though I think wine coolers are poised for a comeback... ;)
jen s. says
This looks so good! I am definitely going to try. I'm so glad I came across your blog. Your photography/styling is beautiful!
Alanna says
Aw, thank you!!
Sara says
Hi Alanna, I just made the rhubarb honey syrup. I want to make this cocktail later today but I don't have the bergamot bitters. The only bitters I have are from a local small batch distillery - they are supposed to be "angostura" style bitters. Do you think this would be a decent substitute?
Alanna says
Hi Sara! I'm not sure if angostura bitters will overwhelm the drink or not. I would start with just a drop or two in a glass and see what you think - they might add some grounding notes, or you might find you like it better without. Thanks for giving the recipe a go and please let me know how you like it!