Bee’s Knees Cocktail
- Serves 1
- Ice
- 2 ounces 135 East Gin
- 1 ounce fresh lemon juice
- ¾ ounce Barenjager Honey Liqueur
- Lemon twist, for garnish
Fill a cocktail shaker with ice. Add the gin, lemon juice, and honey liqueur. Shake for 30 seconds and strain into a cocktail glass.
Garnish with a lemon twist.
Arnold Palmer
- Serves 6
- 2 cups cold water
- ½ cup fresh lemon juice
- ½ cup Barenjager Honey Liqueur, plus more if needed
- ¼ cup honey
- Ice
- 3 cups unsweetened iced tea
- Mint sprigs for garnish
Fill a glass with ice, fill up halfway with the lemonade, and the rest with tea. Stir. Add additional Barenjager Honey Liqueur if desired for extra sweetness. Garnish with mint sprigs.
Hot Toddy
- Serves 2
- 2 lemon slices
- 4 oz Barenjager Honey Liqueur
- 1 ½ cups very hot water
- 2 teaspoons lemon juice
- 2 Cinnamon sticks, for garnish
In each of two mugs, place a lemon slice.
In a separate container, combine the Barenjager Honey Liqueur, hot water, and lemon juice. Stir until well mixed. Divide the mixture evenly between the two mugs.
Add a cinnamon stick to each mug and serve hot.
Penicillin
- Serves 1
- 1 oz Bärenjäger honey liqueur
- 2 oz blended Scotch whisky
- 0.3 oz peaty Scotch whisky, floated on top
- 0.8 oz fresh lemon juice
- 0.3 oz fresh ginger juice (or muddled fresh ginger)
- 1 cups ice cubes
- 1 candied ginger, for garnish
Chill your glass: Fill a rocks glass with ice to chill it while you prepare the cocktail. Set aside.
Combine ingredients: In a cocktail shaker, combine 2 ounces blended Scotch whisky (e.g. Famous Grouse), 0.8 ounces Bärenjäger honey liqueur, 0.8 ounces fresh lemon juice, and 0.3 ounces fresh ginger juice (or muddled fresh ginger). Fill the shaker with ice.
Shake: Shake vigorously for about 15 seconds until well chilled and slightly diluted.
Strain: Discard the ice from the rocks glass, then add fresh large ice (one big cube is ideal). Double-strain the cocktail into the glass.
Float the peaty Scotch: Gently pour 0.3 ounces peaty Scotch whisky (e.g. Laphroaig 10yr), floated on top over the back of a bar spoon so it floats on top of the drink. This creates a smoky aroma on the first sip.
Garnish & serve: Skewer 1 candied ginger, for garnish on a cocktail pick and rest it on the rim of the glass. Serve immediately.
Honey Mule
- Serves 1
- Ice
- 2 ounces Barenjager Honey Bourbon
- ½ ounce fresh lime juice
- 4 ounces ginger beer
- Lime wedge and mint sprig for garnish
Fill a copper mug or highball glass with ice. Add the Barenjager Honey Bourbon and lime juice, stir. Fill with ginger beer, garnish with lime wedge and mint sprig.
Honey Neat
- 1.5 oz served neat in glass. Optional: Ice & Lemon Garnish
Honey Magerita
- Serves 1
- Honey
- Coarse sugar
- Ice
- 1½ ounces tequila
- ¾ ounce orange liqueur
- ½ ounce Barenjager Honey Liqueur
- Lime wedges or slices for garnish
Dip a margarita glass in honey then in sugar to rim the edge.
Fill a cocktail shaker with ice. Add the tequila, orange liqueur, lime juice, and Barenjager Honey Liqueur. Shake for 30 seconds then pour into prepared glass. Garnish with lime.
Hard Honey Iced Tea
- Serves 4
- 4 black tea bags
- 4 cups boiling water
- 6 ounces Barenjager Honey Liqueur
- Lemon slices
- Ice
Pour boiling water over tea bags and let steep for 5 – 6 minutes. Discard the tea bags and let cool.
For each drink, fill a glass with ice and lemon slices, add 1½ ounces of Barenjager Honey Liqueur, and fill the rest of the glass with cooled tea. Stir.
Bourbon Lemonade
- Serves 4
- 1 cup freshly squeezed lemon juice
- ½ cup Barenjager Honey Bourbon
- ½ cup sugar
- 4 cups water
- 1 cup ice
- Lemon slices and mint sprigs to garnish
Put all ingredients in a blend and process until smooth. Serve over ice. Garnish with lemon slices and mint sprigs.
