Top 5 Honey Cocktails + The History of Bees
The History of Bees by Maja Lunde is a generational saga that expertly weaves humans, bees, and the health of the world together into a tapestry of life.
This fictional work swaps between the perspectives and time frames of three main players. William is in England in 1852. He is a biologist and seed merchant who is set on building a new type of beehive but experiences a great many setbacks. George is in the United States in 2007. He is a small beekeeper working to eke out a living while competing with modern farming and hive collapse. And, Tao is in China in 2098. She hand-pollinates flowers on fruit trees as all the bees are extinct. Tao’s son has a tragic accident and she sacrifices to find out what happened to him.
The History of Bees connects these very different narratives into one tidy story that turns a spotlight on child-parent relationships and the connections between nature and humanity. And, in honor of the bees that continuously fly throughout this story, here are 5 Honey Cocktails to complement this novel.
As seen on Cookie + Kate
The Bee’s Knees is a classic Prohibition-era cocktail made with gin, lemon, and honey. It is light and refreshing and spotlights honey in just the right way. Take a look at the link above for directions.
½ ounce honey syrup
1 ounce lemon juice (about ½ medium lemon)
2 ounces gin
Lemon twist, for garnish
As seen on Epicurious
The Hot Toddy is the best wintertime drink around. It is medicine to the soul and sends a warm light through your body on a cold winter day. While the link above just uses hot water, personally, I like to add a black tea base to mine.
1 oz. (2 Tbsp.) bourbon
1 Tbsp. mild honey
2 tsp. fresh lemon juice
¼ cup boiling-hot water (personally, I like to add black tea to mine)
As seen on Saveur
This modern classic is simple to make, yet packs a well-balanced punch. It is really no fuss to make, but the honey and bourbon will dance on your tongue and make you one happy reader.
3⁄4 oz. fresh lemon juice
3⁄4 oz. honey syrup
2 oz. bourbon
As seen on Simply Recipes
After trying the Goldrush, you may want to change it up with Sam Ross’ twist with this lovely Penicillin. A modern classic that will get you relaxed and book-focused in moments.
2 ounces blended Scotch
3/4 ounce fresh squeezed lemon juice
3/4 ounce honey-ginger syrup
Ice
1/4 ounce Islay Scotch
Candied ginger or lemon peel for garnish, optional
As seen on the The Cookie Rookie
Interested in batching a pitcher of a honey-based libation so you can power through more of your book? Well, this Honey Burbon Sangria may be just what you're looking for. For a less sweet version, try substituting the Moscato for a dry white wine.
Zest and juice from 1 large orange
Zest from 2 lemons
Juice from 5-6 medium lemons about 1 cup of juice
1¾ cups water
¼ cup granulated or brown sugar
2 tablespoons ginger paste or 1 4-inch knob ginger, thinly sliced
6 Chai decaffeinated tea bags single-serve size
1 teaspoon whole cloves
4 cardamom pods
3-4 sticks of cinnamon
2 cups Honey Bourbon Jim Beam works well
1 750ml bottle Moscato (Mirassou works well)
1 teaspoon orange or regular bitters optional
“I took a large swig of beer. The cool liquid ran down my throat. My stomach rumbled, but I didn’t feel like finding anything to eat. Nothing appealed to me. Beer was nutritious, too.”
