Wednesday, June 30, 2021

tahitian honey bee

2 oz Light Puerto Rican Rum (Bacardi 4 Year)
1/2 oz Lemon Juice
1/4 oz Honey (1/2 oz Honey Syrup)

Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Wednesdays ago, I selected Trader Vic's 1972 Bartender's Guide Revised and spotted the Tahitian Honey Bee that was demarcated as a Trader Vic original. As I described in Yvonne's egg white riff called the Yvonne's Honey Bee, David Embury's in The Fine Art of Mixing Drinks explained that the gin-based Bee's Knees could be made with rum, "the same drink, except for the use of white Cuban rum in place of the gin, is known as the Honeysuckle. The same drink with Jamaican rum is the Honey Bee." Here, this Honey Bee called for light Puerto Rican rum which would be closer to the Honeysuckle moreso than the Honey Bee. In the glass, the Tahitian Honey Bee buzzed to the nose with a lemon, oak-aged rum, and floral bouquet. Next, lemon and honey on the sip landed upon aged rum and tart floral flavors on the swallow. Indeed, the lemon made for a different drink than lime has in the Daiquiri or the Air Mail due to the lack of malic acid that comes through in the swallow in lime-based Sours (see this talk summary for more information).

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