Our good friends at The London Honey Co. have made a delicious cocktail pairing their honey with our St. Clement’s Lemon herbal infusion to celebrate the launch of Steve and Alys’ new book, “Letters to a Beekeeper“. We recommend trying honey, rather than sugar, so the addition of Sipsmith’s gin makes this even better. Lots of our teas can be used to flavour drinks and to make syrups so we hope this inspires you to craft your own inventions at home.
A good couple of hours before you want to make your cocktails, steep one St. Clement’s Lemon teabag in 150ml of hot water. Leave for a couple of hours to infuse. Mix the tea infusion with the honey and lemon juice to create the syrup.
Crush the pink peppercorns. Apply honey to the rim of the glass/jar, either by dribbling or by dipping into a plate with honey on, then roll half the rim in the crushed pink peppercorns.
If you’re using jars you can mix straight in the jar and give it a good stir, or pre-mix if pouring into coups. Mix 25ml of syrup and 25ml of gin and stir with ice, top up the jar with tonic water to taste.
Then toast the bees.
The Bees’ Needs
- 25ml Sipsmith Gin
- 25ml Honey & Tea Syrup (see below)
- Honey for garnishing the jars with peppercorns
- 1 Packet of Pink Peppercorns
- Fever-Tree Tonic Water to top up
For the Honey & Tea Syrup