Recipes

Pollen a Pollen Bee by Aiden Bowie

This cocktail was first featured in our story on honey in cocktails.

Made for World Class in Miami, Bowie found the inspiration for this drink from a famous image of the Freedom Tower in Miami, coloured in yellow and black. The vermouth has a base of mead rather than wine and is seasoned with bee pollen, saffron, toasted coconut and classic vermouth botanicals.

50ml Ketel One Citroen
20ml Bee pollen mead vermouth*
20ml Egg white
15ml Lemon juice
10ml Banana liqueur
5ml Pomegranate syrup

Shake the drink as you would any with egg white, strain into a coupe glass and garnish with a lemon twist (discard) and a sprinkling of bee pollen for the aroma.

* Bee pollen mead vermouth: mead, vermouth botanicals, bee pollen, saffron, toasted coconut. Add ingredients to a sous vide or sealable bag, then microwave on and off for 3 minutes until the bag is ready to burst. Leave to cool, then strain and add arrack and honey.

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