A refreshing twist on a classic cocktail is the Bumblebee, created by Ross Finnegan at The Palomar in London. This drink combines the warmth of honey and ginger with the crispness of fresh lemon juice and dry gin.
To make this delightful concoction, start by crafting a syrup infused with the soothing essence of ginger. Peel thin coins from thinly sliced ginger, which has been softened in cold water to make it easier to handle. Then, blend the ginger with 20ml of water, strain the mixture through a fine-mesh sieve, and mix it with equal parts honey until dissolved.
The ingredients come together beautifully when you shake a generous helping of this syrup, fresh lemon juice, and dry gin - specifically Hayman's in this case - with ice in a shaker. Strain the chilled mixture into a rocks glass filled with fresh ice, garnish with a slice of lemon that has been dropped into the drink, and serve immediately.
As Ross Finnegan notes, the key to this cocktail is its freshness. The syrup should be made only two days ago, and citrus juice should be squeezed just before use. These simple guidelines ensure that the flavors remain vibrant and balanced in each sip.
To make this delightful concoction, start by crafting a syrup infused with the soothing essence of ginger. Peel thin coins from thinly sliced ginger, which has been softened in cold water to make it easier to handle. Then, blend the ginger with 20ml of water, strain the mixture through a fine-mesh sieve, and mix it with equal parts honey until dissolved.
The ingredients come together beautifully when you shake a generous helping of this syrup, fresh lemon juice, and dry gin - specifically Hayman's in this case - with ice in a shaker. Strain the chilled mixture into a rocks glass filled with fresh ice, garnish with a slice of lemon that has been dropped into the drink, and serve immediately.
As Ross Finnegan notes, the key to this cocktail is its freshness. The syrup should be made only two days ago, and citrus juice should be squeezed just before use. These simple guidelines ensure that the flavors remain vibrant and balanced in each sip.
it's like a party in your mouth! and the best part is that it's super easy to make just blend some ginger with water, add honey, and you're good to go (well almost lol) i also love how fresh ingredients are key to this cocktail ross finegan must be a genius or something because who would've thought to put ginger in a drink 
anyway can't wait to try making it at home and seeing if it lives up to the hype 
but seriously, who wouldn't want to drink something that tastes like a warm hug on a cold day? and 20ml of water for the ginger syrup? that's some serious commitment to getting your ginger fix 
. i mean, it's not rocket science or anything, just don't mess it up when you're making it and it'll be fine 
. and let's be real, the name "Bumblebee" is just a clever play on words... who wouldn't want to drink something that's buzzing with flavor? 
... like it's a big deal that someone mixed honey and ginger together. i mean, can't we all just go back to drinking our boring old gin & tonics? but hey, if you're into that whole Instagram-worthy, artisanal cocktail scene, go for it 
! i remember when we did a class on mixology in culinary school and it was so cool to learn about different flavor combinations. I think what I love most about this drink is how easy it sounds to make, just mash up some ginger, mix with honey, and you're good to go 
. the thing that's kinda bugging me though is when they say use fresh ingredients every time... like isn't that kinda hard? especially if we're trying to perfect our recipe for the school's annual pub quiz 
And I love how simple yet elegant it looks in a rocks glass - just drop that lemon slice into the drink and voila! Your taste buds will thank you. 
i mean who comes up with these names tho! anyway i tried making it last nite and its literally soooo good!!! the combo of honey ginger lemon gin is like nothing ive ever tasted before. i love how they say freshness is key now i'm obsessed w/ makin this drink again and experimenting w/ different gins & lemons 
anyone got any fave variations?