Bee Pollen Cocktail

A simple take on a traditional whiskey sour - this is our Bee Pollen Cocktail!

We’ve made this beverage with French bee’s pollen and Japanese whiskey. The flavors are well balanced, yet punch through to the taste buds with warm florals and bright citrus notes.

It’s perfect for brunch, a mid day treat, or with a salad, and even a roast pork loin dinner!

The ingredients below call for Japanese Whiskey, however if you do not have access to Japanese Whiskey, then replace both the Rye Whiskey and the Japanese Whiskey with 2 oz. of Bourbon.

For this recipe, I used Old Overholt for the Rye Whiskey, and Akashi Whiskey, for the Japanese Whiskey.

A lot of people like to make a syrup with their honey, for cocktails, which makes it easier to dissolve and mix. I’m not a fan of this method as it greatly dilutes the flavor of the honey and the cocktail becomes watery and less potent. Instead, I recommend leaving the honey as is, and allowing it to dissolve on it’s own.

Mix ingredients into a cocktail shaker and shake vigorously until honey is well mixed and dissolved. Double strain mixture into a rocks glass over a large cube of ice. Garnish with the pollen and serve.

Ingredients:

1.5 oz Rye Whiskey

.5 oz Japanese Whiskey, (or 2 oz. Bourbon)

.5 oz Honey

1oz Lemon Juice

2 sprigs dried (or fresh if available) Lavender

1 bar spoon bee pollen

(shake)

For the garnish:

1 bar spoon Bee Pollen