I’ve already ranted about my love for Chef’s Table on Netflix but did you know there’s a pastry version of the show coming in April? I’m so excited about the pastry Chef’s Table I can’t even put it into words. I’m in no way shape or form a baker but I think I’m going to enjoy watching it. So anyway, I was watching Chef’s Table a few months ago and one of the restaurants I was most in awe of was White Rabbit located in Moscow. I mean, please Google it – it is seriously one of the most beautiful restaurants I’ve ever seen.
Usually when I find something that I love, I obsess over it and research it incessantly. It doesn’t matter what it is: a movie, a celebrity, a recipe, etc. I love to figure out the origin or history of a certain subject and I don’t rest until I have all of the answers. I kinda like being weird like that.
Anyway, in my research of the White Rabbit, I briefly looked at their cocktail menu and they had a drink called a drunk bumblebee or something similar to that. It got me thinking: why not create my own version!
So I started brainstorming. When I think of drunk bees, I immediately think of honey, flowers and the color yellow. So there you have it. That’s basically the drink – with the addition of vodka. I know when you read this blog, I don’t usually have a ton of vodka recipes. It’s not that I don’t like vodka, I’ve just been on a whiskey/bourbon/gin train and vodka oftentimes gets left out of my cocktail adventures. To be honest, I might have PTSD when it comes to vodka but we don’t need to get into that.
So, about this drunk bumblebee
This cocktail is very easy to make and it’s light and refreshing. Allegedly, spring has sprung (it doesn’t feel like it outside) and this is the perfect beverage to celebrate spring – whenever it decides to show up.
I love garnishes in cocktails, though they aren’t totally necessary, I think they add a little extra something to a drink. This particular drink needs some herbal garnishes or you can kick it up a notch with edible flowers. Here’s the thing: I LOVE EDIBLE FLOWERS. They’re such a beautiful addition to beverages and to your breakfast/lunch/dinner plates. I can sometimes find edible flowers in my local Whole Foods but it’s a crap shoot a lot of the times. I’ve been told that edible flowers aren’t really a hot item at Whole Foods so they don’t always have them. If you follow me on Twitter, you know I’ve tweeted about this “problem”.
Yes, I know it’s not a real problem except for the fact that it is when I really need a specific product. Whatever. Let’s make this drunk bumblebee.
Ingredients
For the honey syrup
- 1/4 cup honey
- 1/4 cup water
- Sage leaves
For the cocktail
- 1 oz vodka
- .5 oz sage infused honey syrup
- Lemonade
- Herbs or edible flowers, garnish (optional)
Instructions
To make the syrup
- Combine the honey and water over medium heat and stir until honey dissolves.
- Remove from heat and add in sage; steep for 10-15 minutes.
- Strain the syrup into a jar.
For the cocktail
- In a glass, combine vodka, honey syrup and stir.
- Top with ice then add in lemonade; garnish with herbs or flowers.
