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Pisco, Vodka, Honey, Egg white, Orange flower water
FEBRUARY 6, 2016
Puerto Rican Rum, Curaçao, Crushed ice, Lime juice, Grapefruit juice, Half-and-half, Orgeat, Honey syrup
Sherry, Genever, Bitters, Orgeat, Orange juice, Lemon juice
Light rum, Falernum, Bitters, Absinthe, Soda water, Lime juice
JANUARY 31, 2016
Gin, Curaçao, Falernum, Allspice Dram, Bitters, Lime juice, Honey syrup
DECEMBER 23, 2015
Mezcal, Milk, Whole egg, Sugar
DECEMBER 4, 2015
Rye, Fernet Branca, Maraschino Liqueur, Lemon juice
NOVEMBER 8, 2015
Brandy, Water, Milk, Sugar, Lemon, Nutmeg
OCTOBER 27, 2015
Aromatized wine, Seltzer water, Cherry shrub, Lime juice
OCTOBER 26, 2015
Dry vermouth, Salers Gentiane, Scotch, Honey syrup, Rosemary

A Spontaneous Libation for your Consideration

Bee's Knees

Posted by Dan. Created by Unknown.
2 oz Gin
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice

Shake, strain, cocktail glass


Honey syrup is honey and hot water 1:1, mixed and cooled.


Prohibition-era recipe was 1:1:1 with honey, rather than honey syrup, a sickeningly sweet drink by modern standards, no doubt

Curator rating
4 stars
Average rating
3.5 stars
(27 ratings)

From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

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Recent Discussion

  • Re St Columbus Rill, 18 hours 42 minutes ago Robbyfresh commented:

    My copy of Death & Co’s first book (1st edition) definitely lists it as St. Columb’s Rill. And this backs up Jojiro’s claim:

  • Yep, fine with rye. Important to use only half the egg white, and to include that bit of rich syrup.

  • Re Bohemian, 2 days 14 hours ago drinkingandthinking commented:

    3/4 Elderflower, 1 1/2 grapefruit

  • Re The Glorious Fourth, 3 days ago hypoxic_ commented:

    Used 1.5 oz of ice cream and the more generous 1/4 oz of demerara syrup

    Would recommend a preliminary shake/strain with ice or chilling all the ingredients beforehand as the ice cream really doesn't chill things down. A quick pulse blending also helps to make a more homogeneous drink .

    Overall the lime/cream mix works really well with brandy! Swapping the proportions for rum/brandy also probably would be really good as well

  • Re Common Cold, 3 days ago Jhvilas commented:

    Really needs to be made with honey syrup instead of straight honey.