Raspberry Bee’s Knees Cocktail
This Raspberry Bee’s Knees Cocktail is a fun, fruity twist on a classic. With honey, lemon, and fresh raspberries, it’s the perfect spring and summer drink!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + 30 minutes inactive
- Yield: 2 cocktails 1x
Ingredients
Units
Scale
For the honey simple syrup:
- 1/2 cup honey
- 1/2 cup water
For the raspberry bee’s knees:
- 1/2 cup fresh raspberries
- 4 ounces (1/2 cup) gin, or a bit less, depending on how strong you like your drinks
- 2 ounces (1/4 cup) freshly squeezed lemon juice
- 1 ounce (2 tablespoons) honey simple syrup
- Ice
Instructions
- Make the honey simple syrup: Combine honey and water in a small saucepan set over medium heat. Stir together until honey dissolves, about 2–3 minutes. Allow to cool for a few minutes, then transfer to a heat-safe container and set in the refrigerator to cool completely, at least 30 minutes.
- Make the bee’s knees: In a cocktail shaker or large glass jar, muddle the raspberries with a muddler or wooden spoon. Once the raspberries are completely crushed, fill the shaker with ice, then add the gin, lemon juice, and honey simple syrup. Close the shaker or place a lid on the jar, and shake for 30 seconds, or until the outside of the shaker is frosty and chilled.
- Serve: Strain the cocktail into glasses. I prefer to use a fine-mesh sieve for this, as the raspberry seeds are too small to be strained out with a regular cocktail strainer. Garnish each drink with a raspberry and a strip of lemon zest, if desired.
Notes
- Store leftover honey simple syrup in an airtight container in the refrigerator for up to one month.
- Serving a crowd? This makes a great pitcher cocktail! Shake it together in a large jug or container, then transfer to a pitcher and chill until ready to serve.
Find it online: https://www.emilyeatsthings.com/raspberry-bees-knees-cocktail/