3/4 oz Bols Orange Curaçao
3/4 oz Lemon Juice
1/4 - 1/2 oz Honey Syrup, 3:2 (*)
1 dash Angostura Bitters
1 Egg White
Shake once without ice and once with. Strain into a cocktail glass rimmed with bee pollen.
(*) The recipe was originally written as 1/4 oz honey syrup, but my drink was made with 1/2 oz.
Two Sundays ago, Andrea and I ventured down to Stoddard's Fine Food & Ale. One of the new drinks on the menu that caught my eye was the Kentuckian which seemed like a pleasing egg white Whiskey Daisy. Added to that basic idea were two bee aspects. Honey as a sweetener was something I was more used to; however, the bee pollen-rimmed glass intrigued both Andrea and me. When Andrea asked bartender Eric Cross why the drink had a bee pollen garnish, Eric replied, "Well why not bee pollen?" Eric then explained how the pollen was a superfood that was not only high in protein and nutrients but good for allergies. He also stated that the inclusion of bee-derived ingredients was in support of honey bees that have been dwindling in numbers.