Bayou Bee
by De'Qustay Johnson, Owner: Mobile Bar ATL / @mobilebaratl
Ingredients
- 2 oz. Plymouth Gin
- ¾ oz. Fresh Lemon Juice
- ¾ oz. Mike’s Hot Honey Syrup*
- 2 dashes Peychaud’s Bitters
- Specialty Coupe and frozen lemon ice cube
Preparation
- Add all the ingredients to a shaker with ice.
- Shake until well chilled (about 12 seconds).
- Add frozen lemon cube: Take a whole lemon and make 4 thin slices.
- Assemble into a rock ice cube mold, add water, and freeze until ready to serve.
- Double strain into a chilled coupe glass.
- *Hot Honey Syrup: 2 parts Mike’s Hot Honey to 1-part hot water.
- Stir until fully mixed and cool before using.
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