The Bee’s Knees


As we quickly approach the holidays, you probably need to relax…and want a good, strong cocktail to do so. I’ve just the solution for you. A delightful little drink called The Bee’s Knees: a heavenly blend of fragrant lavender and honey that will calm the nerves and soothe the soul. The recipe is from my mother-in-law, a Vermonter who—as a recent retiree—has mastered the arts of relaxation and laborious cocktails. This one in particular she picked up from the barkeep at a great little restaurant called Starry Night near Charlotte, VT.

Here’s how you make The Bee’s Knees. In a sauce pan steep roughly 1 cup lavender, 4 cups water, and 1/2 cup honey. Adjust/add honey to taste as needed (depending on strength of honey and lavender.) Steep the mixture over low heat (do not boil) until the lavender begins to lose color. You will see it start to turn brown. Stir all the while (about 15 minutes). Drain the mixture through cheese cloth and put the deep mauve liquid in the refrigerator to cool. This will make a little over 1 quart of your lavender/honey mix.



Once the mix has cooled, pour 3 parts lavender mix and 1 part gin into a shaker. We used Bar Hill Gin, a delicious Vermont-born-and-raised gin with notes of raw honey & juniper berry. Add the juice of 1 small lime, roughly a tablespoon of simple syrup (if needed to cut the bitterness: trust your taste buds), a handful of ice, and you’re ready to shake and serve. It will come out the most beautiful shade of pink.

This soothing cocktail is sure to give you the buzz you are looking for. Happy chilling.

Tea is for Travel

Photography by Laura Moss. Styling by me, Meredith McBride Kipp.


It’s the time of year again when most of us are aching for exotic excursions and warm weather. I came up with a way to savor both; sans security lines at the airport.
Travel to Morocco, China and the Philippines via these delicious tea-based cocktails that I have painstakingly (wink) tinkered with and tested.

Let your summer out early with these colors and flavors and ENJOY!
(and leave a comment if you have suggestions on the recipes)

Moroccan Mint Marteani

travel inspiration: Morocco

For the tea:
5 cups water
4 bags of black tea
4 tablespoons brown sugar
Bring water to boil and then add the tea and brown sugar. Let tea cool, then transfer it to the refrigerator to cool completely.

For the cocktial:
4 ice cubes
16 fresh mint leaves
2 cups tea
2 tablespoons Rose’s lime juice
1 cup vodka
Shake ice and mint leaves in a cocktail shaker for a minute or long enough to bruise the mint. Add remaining ingredients and shake. Pour into glass and garnish with lime and fresh mint sprig. makes 3-4 drinks

Green Tea Fizz

travel inspiration:  China

For the tea:
Brew a pot of green tea (I used FAUCHON‘s Le Jasmin Chung Hao). Sweeten it with honey to taste (I used honey from a local beekeeper). Cool the tea in the freezer until starting to frost (you want this drink icy-cold and refreshing).

For the cocktial:
In each glass, pour equal parts green tea and (also extremely chilled) prosecco. Garnish with a squeeze of cumquat or orange, rub the rim with the rind, and serve with a curled sliver of rind on the rim. makes 6-7 drinks

 

Salabat (Ginger Tea) Mule

travel inspiration:  the Philippines

For the tea:
3 cups water
3 tablespoons brown sugar
5-inch piece of fresh ginger, peeled and thinly sliced into discs (grate a little bit of it too)
Combine all ingredients in a small saucepan over high heat and bring to a boil. Reduce heat to low, then simmer for 10 minutes. Cool tea then transfer it to the refrigerator to cool completely.

For the cocktial:
2 ounces Goslings dark rum
4 ounces cooled and strained Salabat ginger tea
Club Soda
Lime
In a glass filled with ice, add the rum and ginger tea. Top off with club soda, and a squeeze of lime. makes 1 drink

Photography by Laura Moss. Styling by me, Meredith McBride Kipp.

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