The classic bee’s knees cocktail gets a bit of pink treatment with the addition of that wonderful elixir, quince syrup.
- 2 tbsp honey
- 80 ml (⅓ cup) gin
- 80 ml (⅓ cup) lemon juice
- 2 tbsp quince syrup (from honey-roasted quinces)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine honey and 2 tablespoons of water in a small saucepan. Cook over medium heat, stirring, until the mixture reaches a slow simmer and the honey is smooth. Remove from heat and cool to room temperature.
ombine honey syrup, gin, lemon juice and quince syrup in a cocktail shaker filled with ice and shake vigorously. Strain into 2 chilled cocktail glasses and serve.
Photography by Alan Benson. Styling by Michelle Crawford. Food Preparation by Lucy Schluter.
As seen in Feast magazine, June 2014, Issue 32. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.