Ginger Rhubarb Bee's Knees (2024)

I think The Bee's Knees has got to be the cutest co*cktail name, ever. When I hear it, I see a pretty bee dolled up in a fringed dress, feathered headpiece, high heels and a string of pearls, ready for a night on the town.

Comprised of honey syrup, gin and lemon juice, it's super tasty, to boot – a little tart, just sweet enough, and laced with the flavor of flowers and gin aromatics. Once you've made the honey syrup, it's a snap to shake up, too.

Inspired by Carey's exquisite Thyme and Pear Bee's Knees, I've been making a honey syrup infused with slices of rhubarb. The crimson syrup gives the drink a pretty blush, and the floral-tart notes of rhubarb play up the aromatic gin. For a bit of spicy kick, I muddle in some coins of fresh ginger. (I tried steeping the ginger in the syrup, but found I preferred the zing of the freshly muddled root.)

As a bonus, after straining the syrup, you're left with tender slices of honey-poached rhubarb, which make a lovely spring breakfast when topped with yogurt and Rum-Kissed Coconut Granola (though Cardamom Honey Granola would be fantastic, too; the rhubarb could also top a panna cotta or cream tart.)

I used No. 209 gin here, which is made in San Francisco and may be my new favorite. Since the flavors in this drink are light and bright, I would recommend sticking with a milder gin, like this one, or Hendrick's.

I also add a few drops of thesebergamot bittersthat I made this winter, which add more floral, musky undertones. Lacking those, I would go with blood orange bitters, though the drink is perfectly delicious without them, too.

And if you add a squeeze of lime juice, a few drops of angostura bitters, and serve the drink on the rocks with fizzy water, well, it tastes like a very lovely gin and tonic.

I'll leave you with a song I wrote and performed with my band, The HoneyBelles, which I think perfectly sums up the flirty, jazz-age vibe of this drink, complete with a tap dancing solo by my beautiful niece!

This song may make you wonder, is the honey worth the sting? In the case of this co*cktail, the answer is "yes."

For More co*cktail Recipes:

• Strawberry Blood Orange Rum Punch
• Mint Celery Soda
• Pink Grapefruit Vieux Mot

For More Rhubarb Recipes:

• Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
• Strawberry Rhubarb Crème Fraîche Crumble Pie
• Gluten-Free Strawberry Rhubarb Crumble

*Bojon appétit!For more Bojon Gourmet in your life, follow along onInstagram,Facebook,orPinterest, purchase my gluten-free cookbookAlternative Baker, orsubscribe to receive new posts via email. And if you make this rhubarb co*cktail recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

Ginger Rhubarb Bee's Knees co*cktail

Inspired by Carey's Thyme and Pear Bee's Knees

Save the rhubarb from the syrup for eating with yogurt and granola, or for topping a panna cotta or tart.

Honey Rhubarb Syrup
Makes about 1 1/2 cups syrup; enough for 8 drinks
1 cup water
1/2 cup (6 ounces by weight) mild-flavored honey
2 cups (8 ounces by weight) rhubarb, sliced 1/2" thick (on the diagonal, if you like)

For each co*cktail:
2 (1/4" thick) slices of fresh ginger root
3 tablespoons honey rhubarb syrup (from above)
3 tablespoons gin (such as No. 209 or Hendrick's)
1 tablespoon strained fresh lemon juice
4 drops bergamot or blood orange bitters (optional)
ice

Make the syrup:
In a medium saucepan, combine the water, honey and sliced rhubarb. Bring to a simmer over medium heat, tilting the pan gently once in a while to dissolve the honey. When the mixture reaches a simmer, immediately turn off the heat, cover, and let steep for 30 minutes.

Gently strain the mixture into a heatproof bowl. Reserve the rhubarb for another use. Let cool to room temperature, then chill the syrup until cold. (If you're in a hurry, place the bowl in an ice bath and stir until cold.) The syrup will keep, refrigerated, for at least a week.

Make the co*cktail:
In a glass or measuring cup, mash the ginger with a muddling stick to break it up and extract the juice (a wooden spoon will work in place of a muddler). Add the syrup, gin, and lemon juice, stir well, then strain the mixture through a fine-mesh strainer into a co*cktail shaker filled partway with ice, pressing on the ginger to extract all the good stuff. (A pint-sized mason jar with a lid works well in place of a co*cktail shaker.) Add the bitters, if using. Shake the drink vigorously for 30 seconds, then strain into a smallish glass and enjoy.

Variation: Honey, Rhubarb, and Ginger Gin Tonic
Strain the ginger/lemon/syrup/gin mixture into a glass over ice. Add a squeeze of lime juice, and throw the lime wedge into the glass, too. Top with sparkling water and 4 drops of Angostura bitters in place of the bergamot/blood orange bitters. Stir and enjoy.

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