Bee’s Knees

For the cocktail

• 40 ml Elixir d’Anvers
• 20 ml London Dry Gin
• 20 ml acacia honey sirup
• 35 ml fresh lemon juice
• Ice cubes
• Basil (garnish)

For the acacia honey syrup

• 100 g acacia honey
• 100 g water

Acacia honey sirup

• Add water and acacia honey to a saucepan.
• Stir continuously over medium heat until all the sugar is dissolved.
• Let the acacia honey sirup cool and keep refrigerated.

For the cocktail

• Add ice cubes to your cocktail shaker.
• Add the Elixir d’Anvers, London Dry Gin, acacia honey sirup and fresh lemon juice.
• Secure the cocktail shaker by attaching the cap.
• Shake vigorously for 15-20 seconds to mix all ingredients well and make the cocktail ice cold.
• Strain the cocktail in a chilled glass to obtain a smooth texture.

Serve the cocktail in a frozen coupe glass with an ice ball. Finish the cocktail with a basil leaf and some lemon zest.

Recipe: Paul Morel