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James Park
James ParkCulinary Producer at The Kitchn
I fell in love with cooking because of the intimate connection you build over food. Whether you are cooking my recipes or I'm asking you about your favorite food, food is often my way of connecting with other people, and I'm grateful that I get to share my life, stories, and flavors through different recipes.My proudest accomplishment is writing a cookbook, dedicated to one of my favorite things in the world: chili crisp! It was so wonderful to share this magical ingredient from my Korean immigrant perspective. Chili Crisp was named one of the best cookbooks of 2023 in various outlets and chosen as a Barnes & Noble's Book of the Year Finalist.I am passionate about exploring different cultures through recipes. Whether you are using an ingredient that you are not familiar with or building confidence in cooking something out of your comfort zone, I hope to encourage you to find the joy of cooking.
published Apr 4, 2024
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A spicy twist on the classic gin co*cktail, made with honey, fresh lemons, and jalapeño peppers.
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One of my favorite bright, zesty co*cktails is a bee’s knees co*cktail. It’s lightly sweetened with honey and tangy from freshly squeezed lemon juice. But as someone who loves all things spicy (including my co*cktails), it’s time for you to try a bee sting co*cktail — a spicy version of the bee’s knees. It has just the right amount of spice, owing to a jalapeño pepper. Plus, it’s the perfect drink to sip at any time of the day.
Why You’ll Love It
- Instead of simple syrup, you’ll make a honey-lemon syrup! It makes the co*cktail pleasantly sweet and is just as easy to make.
- You only need four ingredients (plus salt, water, and ice), and all of them are easy-to-find pantry items.
Key Ingredients in a Bee Sting co*cktail
- Lemon. The key flavoring ingredient that makes this co*cktail wonderfully zesty. The recipe uses both zest and juice to bring different levels of lemony flavors.
- Honey. Floral, sweet honey balances the brightness of lemon.
- Jalapeño pepper. A few slices of jalapeño pepper makes this drink extra special. It’s not overly spicy, and if you are worried about the spice, use less. If you want more spice, add more.
- Gin. The base liquor to make bee sting co*cktails is gin, but you can also use tequila or even vodka.
How to Make a Bee Sting co*cktail
- Make a honey-lemon syrup. Make a honey-lemon syrup by cooking lemon zest, honey, water, and a pinch of salt in a small saucepan until it’s slightly reduced.
- Muddle jalapeño slices in lemon juice in a co*cktail shaker. Add freshly squeezed lemon juice and muddle jalapeño slices in lemon juice to extract spicy flavors from the pepper.
- Add your ingredients. Add gin, honey-lemon syrup, and plenty of ice.
- Shake and serve. Close the top and shake until it’s slightly frothy. Pour through a fine-mesh strainer into the glass, and garnish with jalapeño slices.
Bee Sting co*cktail Recipe
A spicy twist on the classic gin co*cktail, made with honey, fresh lemons, and jalapeño peppers.
Prep time 5 minutes
Makes 1
Serves 1
Nutritional Info
Ingredients
For the honey-lemon syrup (makes 1/2 cup, enough for 4 drinks):
- 1
medium lemon
- 1/4 cup
honey
- 1/4 cup
water
- 1 pinch
kosher salt
For each co*cktail:
- 1 ounce
lemon juice
- 1/2
medium jalapeño pepper
- 2 ounces
gin
- 1 ounce
honey-lemon syrup (recipe above)
Ice
Instructions
Make the honey-lemon syrup:
Finely grate the zest of 1 medium lemon (about 2 teaspoons); reserve the lemon for the co*cktail. Place 1/4 cup honey, 1/4 cup water, and 1 pinch kosher salt in a small saucepan. Bring to a boil over medium-high heat, stirring until the honey and salt dissolve. Turn off the heat, add the lemon zest, and stir to combine.
Pour into a heatproof airtight container and let cool until warm, about 10 minutes. Cover and refrigerate until cold, at least 1 hour or preferably overnight.
For each co*cktail:
Refrigerate or freeze a 4-ounce or larger coupe glass for at least 5 minutes.
Juice the zested lemon until you have 1 ounce. Cut 4 (1/4-inch-thick) rounds from 1/2 medium jalapeño. Place 2 of the rounds in a co*cktail shaker and gently muddle with a muddler or wooden spoon. Add the lemon juice, 2 ounces gin, and 1 ounce of the honey-lemon syrup. Fill the shaker with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.
Pour through a fine-mesh strainer into the glass. Garnish with the remaining 2 jalapeño rounds.
Recipe Notes
Make ahead: The honey-lemon syrup can be made and refrigerated in an airtight container up to 1 week ahead.
Filed in:
Beverages
co*cktails
vegetarian
pantry
quick
uncooked
