beehive

1 1/2 oz Aged Jamaican Rum (Coruba)
3/4 oz Honey Syrup
3/4 oz Lime Juice
1/2 oz Fernet Branca

Shake with ice and strain into a cocktail coupe.Two Thursdays ago, I returned to Dave Stolte's Home Bar Basics (and Not So Basics) (3rd ed.) and spotted the Beehive. This 2010s creation by Brandon Bramhall of Attaboy in New York City was reminiscent of the rum-based Bee's Knees called the Honey Bee in David Embury's 1948 The Fine Art of Mixing Drinks with lime and a Fernet touch akin to the Tiger Balm. In the glass, the Beehive conjured up caramel with hints of rum funk and menthol on the nose. Next, lime, caramel, and honey on the sip buzzed into funky rum blending into caramel-methol flavors on the swallow.