All Natural Mixmasters with Bärenjäger Honey Liqueur

I love the Brown Derby—a cocktail born in the glitz and glamour of Hollywood in the 1930’s—and the Honey & Bourbon Bärenjäger immediately brought that flavor profile to mind. The simplicity of shaken Bourbon, honey and grapefruit has always spoken to me. However, in the heat of a Chicago summer it might leave you seeking something a little more refreshing, so I added mint, sparkling mineral water, aromatic bitters and pellet ice to create the Honey Pot.

Honey Pot, bottle and cocktail with garnish

Honey Pot

Photo by Elizabeth Mickiewicz

Honey Pot

By Elizabeth Mickiewicz


  • 1 1/2 Bärenjäger Honey & Bourbon
  • 1 1/2 Fresh Pink Grapefruit Juice (Fine Strained)
  • 8 Mint Leaves
  • Top with Sparkling Mineral Water (I Prefer Topo Chico)
  • 5 dashes Angostura Aromatic Bitters
  • Mint Sprig (for Garnish) & Metal Straw

Preparation: Combine Bärenjäger Honey & Bourbon, Grapefruit Juice & mint leaves in a shaker tin with 1/4 c pellet ice and give it a quick whip shake. Strain into the glass, add pellet ice, top with Sparkling Water and more ice if needed. Dash the bitters on top, slap the mint sprigs against the back of your hand to express the oils, place next to metal straw.

Meet Elizabeth Mickiewicz

CHILLED 100 Member, Chicago

Elizabeth has worked behind every kind of bar imaginable. She truly fell in love with the mixology craft in early 2013, then was a Cocktail Apprentice in 2014 at Tales of the Cocktail, building many relationships there. Shortly after she headed for Chicago by way of Los Angeles, looking to grow and challenge herself within the professional bartending world.

She is the Director of Bar Operations for Aparium Hotel Group, based in the Windy City, and is currently opening Free Rein Restaurant in their new St. Jane Hotel on downtown’s Michigan Avenue.

Elizabeth Mickiewicz, black and grey with a mask

Elizabeth Mickiewicz – Chilled 100 Member, Chicago

Photo by Rich Shilkus