South American Honey Bee
Shake once without ice and once with ice, strain into a single old fashioned glass (the way I do it at work) or a coupe glass (home), and garnish with Angostura Bitters.
One Friday night, a guest at Drink requested a Pisco Sour variation. My first thought was to mix things up by splitting the base with cachaça for those two South American spirits have worked well in my Javari Mai Tai and Loreto Swizzle as well as Jay Kuehner's Cienciano. As a second tweak, I swapped the simple syrup for honey. For a name, I recalled David Embury calling the Jamaican rum Bee's Knees the Honey Bee, and Yvonne's Honey Bee included egg white; therefore, I dubbed it the South American Honey Bee.
- 3.5 stars as written; increased lime juice and honey syrup to 0.75 oz each, plus lime peel garnish with oil expressed -- 4 stars
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