So lately I have found myself drinking more tequila and since I'm not 20 any more I'm trying to staying away from the old 1 tequila, 2 tequila, 3 tequila, FLOOR. I tried the Tequila Honey Bee cocktail recipe and it's the drink of the week for my house. The recipe was created by Bartender Nick Korbee who is the executive chef and beverage director at Egg Shop in New York. The Honey Syrup will make it sweet so you may want to adjust that part based on your preferred sweetness level.
- 2oz Espolon Reposada Tequila
- 2oz Del Maguey Mezcal Rinse
- 1oz Honey Syrup*
- 0.75oz Fresh Lemon Juice
- 2 dash Angostura Bitters
Rinse a highball glass with the mezcal, coating the inside of the glass with a thin layer and dumping out whatever doesn’t stick.
Add the tequila, syrup and lemon juice to a shaker with ice, and shake until chilled.
Pour into the prepared glass, and add 2 dashes of the bitters.
Garnish with a lemon peel.
* Honey syrup: Add .5 cup honey and .5 cup water to a small saucepan over medium heat. (You can experiment and decide how much of a honey flavor you want in your syrup. The more honey you use, the thicker the syrup and stronger in flavor it will be.) Stir until blended. Strain into a jar and seal tightly with a lid. Will keep for 1 month in the refrigerator.
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