Bee’s Breakfast

Bee's BreakfastWhile planning our Easter Brunch, we came across the Bee’s Breakfast in Imbibe Magazine. It’s got to be the perfect Easter brunch cocktail with fresh berries, lemon, honey and a bit of Greek yogurt.

Honey syrup is a delicious spin on simple syrup, and you will enjoy experimenting with it in other cocktails, and even your tea.

To make the honey syrup, heat three parts honey in a small saucepan, then add one part water. Stir until it is fully incorporated, and let cool before storing in the refrigerator.

Bee’s Breakfast
Adapted from Imbibe Magazine

2 oz. St. George’s Spirits Botanivore Gin
3/4 oz. fresh lemon juice
3/4 oz. honey syrup
5 fresh raspberries
1 tsp. Greek yogurt (2% fat is best)

Combine all ingredients in a shaker tin and muddle. Add ice and shake to chill, then strain into a glass filled with crushed ice and garnish with a sprig of fresh herbs and a raspberry.

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