Celebrate National Pollinator Month with Catskill Provisions New York Honey Rye Whiskey.
“The inspiration for this cocktail came from me being a tiki obsessed HBIC. In the world of dark spirits, rye is one of the most underrated and people approach it with the idea that it’s harsh and boldly spiced which is a shame. When I tasted Catskill Provisions’ Honey Rye Whisky I thought wow! It’s amazing that the honey isn’t sweet and speaks more to true natural honeycomb flavor.
So, after hearing Beekeeper turned distiller Claire Marin speaking about women in the industry, I wanted my cocktail to speak to that fun, bold flair that all us HBIC- Queen Bees out there have. I decided to pair it with the flavor of coconut and island spices.”
Tiki for the H-Bee-I-C
- 1 1/2 oz. Honey Rye
- 1/2 oz. Benedictine
- 3/4 oz. Coconut Cream (Coco-Lopez)
- 1 oz. Fresh Lime Juice
- 3 dashes Angostura Bitters
- 8 dashes Tiki Bitters
Preparation: Whip shake all ingredients in a mixing tin and serve over crushed ice. Top with Peychaud’s Bitters and nutmeg.
Meet Shannon Stiggins
CHILLED 100, New York
In 2015 Shannon Stiggins landed the Head Bartender position at Enrique Olvera’s (Pujol, Mexico City, 3 Michelin stars) first New York Restaurant, Cosme. Since then she has been an integral bar team member at such New York City venues as Vero Uptown, Bounce, STK for the One Group, and American Whiskey where she can still be found nightly. She has competed in Bacardi Legacy, Bombay Sapphire’s Most Imaginative Bartender and Diageo World Class.
She has also consulted for numerous clients in developing their beverage programs. The list includes Dylan Lauren’s “Dylan’s Candy Bar”, Ian Schrager’s New York EDITION Hotel, the V Palm Springs Hotel and Culinaria Group’s OREYA in Southampton.
Shannon is the co-founder of Tree of Health, a newfound endeavor in cannabis entrepreneurship.