A great non-margarita cocktail for Cinco de Mayo by Navarro Carr

The Nature Conservancy is into Cocktail Culture! They had mixologist Ektoras Binikos create the Blessed Honeycomb Cocktail to celebrate Spring!

The cocktail uses single varietal honey from Bee Raw, which sources its honey from family-owned apiaries across the country. Each variety is derived from a single floral source, giving it distinct color, flavor and aroma; the Basswood honey used in this recipe features herbal notes and a clean finish.

Recently the Tempest bar in San Francisco held a Jerk Off. Not the kind they usually have South of Market, nope this was a Soda Jerk Off.  This week we present to you the winning drink, the Egg Cream Pie.  Created by Ice Cream Bar (SF) Soda Jerk Dillion Lockwood, the Egg Cream Pie tastes as good as it sounds.  Reminiscent of an old fashioned egg cream with an hint of hazenut, it won for … Read more

The classic prohibition era cocktail, Bee’s Knees is a play on the old saying “The Bee’s Knees” or height of excellence and the honey used to mask the liquor taste. Most booze didn’t taste so good back during in the 1920′s. …Read More

Fall may be approaching, but that doesn’t mean the end of fresh fruit in your cocktail! This simple sparkling drink is good in a heat wave or autumn breeze, so drink up.

You can try this with your favorite fruit. We love nectarines, but plums, peaches, cherries, or apricots would also taste great with honey.

Ingredients:
1 1/2 oz vodka
1 oz honey syrup (half honey, half warm water)
1/2 oz lemon juice
1/2 nectarine, … Read more

Father’s Day is around the corner and this year mix your Dad up a Backyard Barbeque Michelada, a cocktail created by mixologist Jim Meehan owner of PDT in New York City. He created this unique cocktail as the perfect accompaniment to an evening spent outdoors.

If you really want to impress Dad, turn him on to the new trend of flasktails. Get him a nice flask, fill it with a Backyard Barbeque Michelda. Dad will … Read more

Ingredients:
1 ½ oz Bombay Sapphire gin
4 mint leaves
3 myrtle leaves
4 blackberries
½ oz honey syrup

Directions:
Muddle all and build/stir through with cracked ice in a stemmed rocks glass. Garnish with a blackberry and sprig of myrtle.

Courtesy of Bombay Sapphire Gin.

Courtesy of Absolut Vodka.

Courtesy of Campari.