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This riff on a Bee’s Knees by Morgan Stana, the bar manager at A Rake’s Bar at The Line hotel in Washington, D.C., uses both a honey-infused gin from Vermont and honey syrup. That sweetness is balanced by the delicate acidity of verjus. A few dashes of a saline solution coaxes out even more flavor.

  • 1 1/2 ounces Barr Hill Tom Cat gin
  • 1 egg white
  • 3/4 ounce white verjus
  • 1/2 ounce honey syrup (equal parts honey and water)
  • 1/4 ounce orange liqueur
  • 2 dashes 20% saline solution (1:5 ratio of salt to water)
  • Garnish: edible flower
  • Garnish: rosemary sprig
  1. Add all ingredients into a shaker and dry-shake (no ice).

  2. Add ice and shake again until well-chilled.

  3. Strain into a rocks glass over fresh ice.

  4. Garnish with an edible flower and rosemary sprig.


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