Bees Nest (Lookout Rooftop and Bar)
Mezzana Spritz (Bar Mezzana)
Shawmut St Sour (Coppa)
“The concept of the drink is taken from a Bee’s Knees, just with our spin on it,” says Brian McDougall, bartender at Envoy Hotel’s Lookout Rooftop bar, in reference to his creation, the Bees Nest.
It certainly isn’t the first cocktail to build off the classic gin-honey-lemon juice formulation, but it stands out thanks to a few specific ingredients and a house-made infusion.
The Glendalough Wild Botanical Gin adds potent floral notes with a touch of juniper at the end, and Tangerine Fruitations—a locally made cocktail mixer—adds big, juicy citrus flavors without becoming cloying. Lastly, a simple infusion made by combining hibiscus water with honey provides sweetness, while boosting the gin’s wildflower notes. The drink is garnished with a daylily and snapdragon petals.
The Bees Nest manages to be fruity without being saccharine, and gin-forward without being a juniper bomb. It’s precisely the sort of thing that goes down almost too quickly on a rooftop in summertime—or wherever you happen to make it for yourself.
2 ounces Glendalough Wild Botanical Gin
½ ounce Tangerine Fruitations
¼ ounce lemon juice
¼ ounce honey hibiscus infusion*
Daylily and snapdragon petals (or other edible flowers), to garnish
Combine all ingredients in a shaker with ice. Shake until well chilled, then strain into a double rocks glass over ice. Garnish with flowers and serve.
*Honey Hibiscus Infusion
1 bottle Fee Brothers Hibiscus Water
1 quart honey
Add hibiscus water and honey to a container. Seal and refrigerate mixture for three days. Keeps for up to three weeks.