Bees Knees Breeze Recipes

BAKED BRIE WITH LAVENDER HONEY AND HERBS

Steps:

• For the Lavender Honey (Makes 1 cup):
• Heat the honey and lavender flowers in a small saucepan over high heat until boiling, 4 to 5 minutes. Allow the mixture to cool. Once cool, strain the mixture through a sieve, filtering out the lavender flowers.
• For the baked brie:
• Preheat the broiler.
• Slice the baguette diagonally in 1/4-inch-thick slices and place on a broiler pan. Broil until toasted, 2 to 3 minutes.
• Preheat oven to 375 degrees F.
• Chop the garlic, rosemary and thyme and place in a small bowl. Add the oil and lavender honey and stir to combine.
• Put the chilled brie on a sheet pan and score the top with a paring knife, as if you are etching it into slices. This will let the oil and herbs soak into the cracks and give the cheese room to melt and expand.
• Spread the herb and honey mixture and spread across the top of the brie. Season with salt and pepper and bake until it starts to melt, 10 minutes.
• Serve with the toasted baguette slices.

BEE'S KNEES COCKTAIL

Steps:

• To make the honey syrup: Combine equal parts honey and water (say, 2 tablespoons each if you're only making a few cocktails) in a microwave-safe bowl or small saucepan. Warm in the microwave or over the stovetop just until you can completely stir the honey into the water. Set aside.
• Before juicing your lemons, use a vegetable peeler or channel knife to peel off a strip(s) of zest for your twist.
• To make the cocktail, fill a cocktail shaker with ice. Pour in the honey syrup, lemon juice and gin. Securely fasten the lid and shake until the mixture is very cold, about 30 seconds.
• Strain the drink into a coupe or martini glass. Twist the lemon peel over the cocktail to release some of its oils, then drop it in. Enjoy while cold.

BEE'S KNEES COCKTAIL

Steps:

• Combine gin, lemon juice, and honey syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled coupe glass.

JULI'S BEE'S KNEES

Steps:

• Blend pineapple juice, gin, lemon juice, grapefruit juice, and honey in a blender until frothy. Pour into a pitcher; serve in glasses over ice. Garnish with grapefruit slices.

BEE'S KNEES COCKTAIL

Steps:

• Gather the ingredients.
• In a cocktail shaker filled with ice, pour the gin, honey syrup, and lemon juice.
• Shake well .
• Strain into a chilled cocktail glass . Serve and enjoy.

BEE'S KNEES

Steps:

• Add the gin, lemon juice and honey syrup into a shaker with ice and shake until well-chilled.
• Strain into a chilled cocktail glass.
• Garnish with a lemon twist.

BEES KNEES BREEZE

Steps:

• For the Lavender Honey (Makes 1 cup):
• Heat the honey and lavender flowers in a small saucepan over high heat until boiling, 4 to 5 minutes. Allow the mixture to cool. Once cool, strain the mixture through a sieve, filtering out the lavender flowers.
• For the Lavender Honey Syrup (Makes 1/2 cup):
• Heat the lavender honey and water in a small saucepan or microwave until well combined. Allow to cool before adding to cocktails. If you are short on time, you can cool the syrup over an ice bath.
• For the cocktail:
• Put the sugar on a saucer or small plate. Glide 1 lemon wedge along the rim of the glass, then dip the rim in the sugar. Set aside.
• Fill a cocktail shaker with ice. Add the gin, lemon juice and 1 ounce of the lavender honey syrup mixture and shake briskly.
• Partially fill the sugar-rimmed glass with the drink and top with the club soda. Garnish with the remaining lemon wedge.

CHOCOLATE MINT BLITZEN

Steps:

• Make the hot chocolate and allow to cool.
• Microwave the chocolate in a small microwave-safe bowl in 10-second increments until melted.
• Crush 1 of the mini candy canes and place in a small bowl or saucer.
• Dip the rims of two martini glasses in the chocolate, then the crushed peppermint.
• Add the peppermint vodka, chocolate liqueur and cooled hot chocolate to a cocktail shaker filled with ice. Shake vigorously, then strain into the rimmed glasses. Garnish with the 2 remaining mini candy canes and serve.