The Bee Sting
A citrussy cocktail with a chilli kick!
Ingredients
Scale
For the jalapeno honey syrup:
- 2 tbsp pickled jalapeno chilies, drained of brine
- 1 cup honey
- 30ml hot water
For the Cocktail
- 45ml reposado tequila
- 30 ml jalapeno honey syrup, cooled
- 30ml freshly squeezed lemon juice or a combination of lemon and lime juice
- 2 slices of jalapeno chilli
To Garnish
- A slice of Jalapeno
- A lemon twist
Instructions
To Make The Jalapeno Honey Syrup:
- Place the honey and the chillies in a saucepan. Bring to a boil then reduce heat and let simmer for 2-3 minutes, stirring occasionally.
- Allow to cool, then strain.
- Mix 1 tbsp of the jalapeno honey with 30ml warm water and allow to cool to make the syrup.
To Make the Cocktail:
- Muddle the jalapeno slices in your cocktail shaker.
- Add the tequila, lemon juice and jalapeno honey syrup.
- Fill with ice and shake for 15 seconds.
- Strain and garnish with a slice of jalapeno and a twist of lemon
Enjoy!
Notes
This recipe was inspired by the recipe for the Bee Sting cocktail on Serious Eats and Action Bronson’s recipe for pickled jalapeno honey.
There will be a lot of the honey left over – use this to make more Bee Stings, as a drizzle over fish or chicken, in salad dressings or as per Action Bronson, serve it over flatbreads spread with ricotta and hazelnuts.