Our Bee's Knees Mocktail Spritz Has Us Buzzing With Excitement

Gabriella Stern
·1 min read

Yields: 1 serving

Prep Time: 5 mins

Total Time: 15 mins

Ingredients

Honey Syrup

  • 2 oz.

    water

  • 1 oz.

    honey

Sugared Rosemary

  • 1

    sprig fresh rosemary

  • 1 oz.

    honey syrup

  • 1 tsp.

    granulated sugar

Cocktail

  • 2 oz.

    alcohol-free gin

  • 1 oz.

    fresh lemon juice

  • 1 oz.

    honey syrup

  • Ice

  • Club soda, for topping off

  • Lemon peel, for garnish

Directions

Honey Syrup

  1. In a small heatproof bowl or cup, microwave water and honey until honey is dissolved and smooth, about 30 seconds. Stir and let cool. (Alternatively, in a small pot over medium-low heat, bring water and honey to a simmer and cook, stirring, until honey is dissolved.)

  2. Make Ahead: Honey syrup can be made 1 month ahead. Transfer to an airtight container and refrigerate.

Sugared Rosemary

  1. Spoon 1 oz. honey syrup into a shallow dish. Dip rosemary into syrup, shaking off excess. Pour sugar onto another shallow dish. Add rosemary and toss to generously coat in sugar.

  2. Transfer rosemary to a plate. Let sit at room temperature to set, about 45 minutes, or refrigerate up to 1 day.

Cocktail

  1. In a cocktail shaker, combine gin, lemon juice, honey syrup, and 2 to 3 ice cubes. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds.

  2. Strain mocktail into a chilled stem glass. Top off with club soda. Garnish with lemon peel and sugared rosemary sprig.

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