The bee sting cocktail is a spicy riff on The Bee’s Knees. You’ll be adding this easy to make, buzz-worthy drink to your list of favorite cocktails! If you’re looking for game day recipes, this is the perfect drink.
Earlier this month I went to Orlando to attend a Honey Nut Cheerios event. I had a really great time and met some nice people! Only happy memories, which is how every trip to Florida should end. Always.
On the first night, we ate dinner at Osprey Tavern in Orlando. The food was delicious but the cocktails kind of stole the show for me. On the menu was a drink called “The Bee Sting” (created by Harrison Cremata, the Beverage Director) and I was instantly smitten. I tend to gravitate towards bee and honey everything. (surprise, surprise)
It was delicious, a little spicy, and is the inspiration behind this fun cocktail recipe.
Bee Sting Cocktail
The bee sting cocktail is a riff on The Bee’s Knees cocktail – the sting comes from a dose of Ancho Reyes ancho chile liqueur. If you go out searching for it, I found it in the tequila section but it is definitley not tequila. I love the way it smells – it has hints of chile, cinnamon and chocolate.
I have a feeling this liqueur will be used in lots of drinks in the future.
I digress. 🙂
Go about your drink making, concocting your The Bee’s Knees and add a little more honey simple syurp and a dash of the Ancho Reyes. This cocktail got the thumbs up from Mr. B and my mom, who doesn’t drink gin.
It’s also a really great way to transition The Bee’s Knees into cooler weather so if that is your favorite drink, you’re welcome.
The bee sting cocktail is a spicy riff on The Bee's Knees. You'll be adding this easy to make, buzz-worthy drink to your list of favorite cocktails!
- 2 ounces gin
- .75 ounce fresh lemon juice
- .75 ounce honey simple syrup
- 1/2 ounce Ancho Reyes (or any ancho chile liqueur)
- Chill a cocktail glass. In a shaker, combine all ingredients with ice and shake vigorously. Strain into your glass and garnish with a lemon slice.
- Combine 1/2 cup water and 1/2 cup honey in a small saucepan. Heat over medium heat until honey dissolves, stirring occasionally. When honey has dissolved, remove from heat and let cool before using. Store in an airtight container for up to 2 weeks.
Recipe NotesInspired by Harrison Cremata's "The Bee Sting" at The Osprey Tavern in Orlando, FL
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Looking for more cocktail recipes? Try my winter sangria
or this autumn spiced rum cider cocktail!