SUMMER COCKTAIL FAVORITES

Refreshing and delicious for long summer days.

Barr Hill Bee's Knees Cocktail featuring Barr Hill Gin and Raw Honey.

Bee's Knees

the ultimate spring and summer cocktail

2 oz Barr Hill Gin
0.75 oz Fresh Lemon Juice
0.75 oz Honey Syrup*
Lemont Twist to garnish

Add ingredients to a mixing tin with ice and shake. Double-strain into a chilled coupe and garnish with a lemon twist.

*Honey Syrup - warm 2 parts honey to 1 part water, stirring gently until they are combined. Store in the refrigerator and use within 30 days.

Siren spritz

For the long afternoon with friends

14 oz Barr Hill Gin
5 oz Honey Syrup*
5 oz Elderflower Liqueur
7 oz Lemon Juice
Top Prosecco
Mint to garnish

Add everything but the Prosecco to a pitcher. Fill with ice and a few lemon slices. Stir to combine. To serve, pour over ice, top with Prosecco and garnish with fresh mint.


*Honey Syrup - warm 2 parts honey to 1 part water, stirring gently until they are combined. Store in the refrigerator and use within 30 days.

Clover Club

Summer berries, sumptuous texture

1.5 oz Barr Hill Gin
0.75 oz Dry Vermouth
0.75 oz Fresh Lemon Juice
0.75 oz Raspberry Syrup
1 Egg

In a mixing tin, dry shake all ingredients without ice. Add ice and shake again, then double strain into a coupe. Garnish with fresh raspberries.

Barr hill frosé

A frozen treat for the hottest days

1/2 bottle (~12oz) Barr Hill Gin or Barr Hill Vodka
1/2 bottle (~12oz) Rosé Wine
2.5oz Grapefruit Liqueur
2.5oz Italian Red Bitter Liqueur (ie. Campari, Luxardo Bitter Rosso, Select Aperitivo, etc.)
2.5oz Grapefruit Juice
11oz Lime Juice
16oz Simple Syrup
40oz Ice
2tsp Xantham Gum* (optional)


Add all ingredients to a blender and blend until smooth. Pour and enjoy! This recipe makes roughly 10 servings of Frose Cocktail. Multiply or divide as needed to scale the recipe for your needs.

*Xantham Gum is a stabilizer that will emulsify and thicken your frozen cocktails creating a perfectly smooth, luxurious texture preventing the ingredients from separating over time. It's optional to use, but adds a nice touch. If you are using xantham gum, add it to the blender first before the other ingredients to prevent clumping.

Yellowjacket

If summer isn't hot enough, try this cocktail!

2 oz Tom Cat Gin
0.5 oz Ancho Reyes
0.5 oz Honey Syrup
0.75 oz Fresh Lemon Juice
2 dash Hellfire Bitters

Add ingredients to a shaker tin with ice. Strain into a coupe glass and garnish with expressed orange or grapefruit peel.

Garden G&T

celebrate whatever is in your garden

2 oz Barr Hill Gin
Tonic to top
Favorite garden garnish

Add gin to rocks or Collins glass with ice. Top with your favorite tonic and grab whatever is fresh from the garden to garnish.

Blackberry Mint Bee's Knees

summer take on a classic

2 oz Barr Hill Gin
0.75 oz Fresh Lemon Juice
0.5 oz Honey Syrup*
3-4 Fresh Blackberries
4-5 Mint Leaves

Add blackberries and honey syrup to a mixing tin and gently muddle. Add remaining ingredients with ice and shake. Double strain into a coupe glass and garnish with fresh mint and extra blackberries.

*Honey Syrup - warm 2 parts honey to 1 part water, stirring gently until they are combined. Store in the refrigerator and use within 30 days.

Sparkling honey lemonade

not just for kids

2 oz Fresh Lemon Juice
2 oz Barr Hill Honey Syrup
Cold Seltzer to top
Lemon for garnish

Add all ingredients except seltzer to a shaking tin with ice. Shake and strain into a flute or other cocktail glass. Top with cold seltzer and garnish with a lemon twist or wedge.

This lemonade lends itself to infinite variations! You can add a fruit syrup instead of honey syrup or include a chilled tea with the lemon juice and syrup when shaking.

Hibiscus Bye-biscus

a refreshing riff on tea time

2 oz Hibiscus Tea
0.75 oz Cranberry Juice
0.75 oz Orange Juice
0.75 oz Lemon Juice
0.5 oz Lemongrass Syrup*
Cold Seltzer to top

Combine all ingredients except seltzer in a mixing tin with ice. Shake and strain into a Collins glass. Add fresh ice and top with cold seltzer. Garnish with garden-fresh herbs of your choice, and citrus if you'd like.

*Lemongrass Syrup - combine 1 c of water and 1 c of granulated sugar with a scant half cup (between 1/3 and 1/2) of chopped lemongrass. Gently simmer until sugar is dissolved and syrup is fragrant. Strain and store in the refrigerator.

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