Tequila HoneyBEE by Nick KorBEE

Ingredients:

  • 2 oz Espolón reposado tequila
  • Del Maguey mezcal rinse
  • 1 oz Honey syrup*
  • 3/4 oz Fresh lemon juice
  • 2 dashes Angostura bitters
  • Garnish: Lemon peel

Steps:

  1. Rinse a highball glass with the mezcal, coating the inside of the glass with a thin layer and dumping out whatever doesn’t stick.

  2. Add the tequila, syrup and lemon juice to a shaker with ice, and shake until chilled.
  3. Pour into the prepared glass, and add 2 dashes of the bitters.
  4. Garnish with a lemon peel.
  5. Honey syrup: Add 1/2 cup honey and 1/2 cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.

Friendly reminder: Some of the health benefits of honey might be lost after exposing honey to the medium heat.

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