This apple bees knees cocktail adds a seasonal twist to the classic gin cocktail
You know what’s fun about happy hour?
It’s the fact that it’s 1000% better after a long day at work when all you want to do is get together with a friend and just moan about your day. Maybe that’s just me, but cocktails with a side of catharsis is just the best.
At my last job me and a couple of coworkers made happy hour at Fat Willy’s a weekly thing. We’d chat about all the craziness that one must endure when working with the general public and bond over onion rings and booze. If you’ve ever worked in retail then you know what I’m talking about, I’m sure.
Even though I now work from home, I still treat myself to a little happy hour every now and then. Except these days I’m moaning about recipe failures rather than rude customers.
That’s exactly what happened last week when I first decided to make this. I had a grand total of three failed recipes, a dirty kitchen, and a million and one things left to do for the day. I needed a drink.
Apple Bees Knees
After a quick look in the liquor cabinet and then a glance at the fruit bowl I decided to on making an apple bees knees. Our neighbor has just brought over a bag full of apple she had just picked off her tree so it felt like a no brainer.
While I was lucky enough to use fresh homegrown fruit with this I understand that most people don’t have apples sitting on every surface this time of year waiting to be eaten. Just use bottled apple juice and you’ll be good to go.
And hey! You don’t need to wait for a rough day to sit back with a glass of this. Some things are too good to pass up!
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Apple Bees Knees Cocktail
A fall twist on a classic cocktail
- 1/2 cup water (120 ml)
- 1/2 cup honey (170 g)
- 3 springs rosemary
- 1/4 cup gin (60 ml)
- 2 tablespoons lemon juice (30 ml)
- 2 tablespoons apple juice (30 ml)
- 2 tablespoons honey syrup (42 g)
- rosemary and/ or apple slices, for garnish
- Place the water, honey and rosemary in a small saucepan and bring to boil. Turn off from heat and let steep for 10 minutes. Cool to room temperature before using and then store remaining syrup in the refrigerator for up to one week.
- In a cocktail shaker filled with ice add the gin, lemon juice, apple juice and honey syrup. Shake to combine and strain into a glass. Garnish with a rosemary and apple slices.
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