Shake Up Honey and Gin for a Light and Easy Cocktail

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

The 16”" On Center team—those responsible for Chicago staple Longman & Eagle, among other haunts—are back with two new adjacent concepts: an unfussy bar named Moneygun and a meat and three concept called Saint Lou's Assembly. Despite its unassuming aesthetic (think elevated dive bar with comfy booths, a mirrored wall that displays the cocktail menu via drink illustrations, and a splash of neon), Moneygun is all about the drinks, aggregating a slew of local bar vets—Will Duncan, Dustin Drankiewicz, Justin Anderson—who are behind a hit list of old school classics. Amaretto sours and Long Island iced teas, daiquiris and mai tais, all found here. And below, Drankiewicz whips up a lightly spiced twist on the classic Prohibition era tipple, Bee's Knees.

Bee’s Knees
Makes 1

2 ounces gin, such as Beefeater
3/4 ounce honey-clove syrup*
3/4 ounce fresh lemon juice
lemon twist, for garnish

Combine all ingredients in a cocktail shaker with ice. Shake and then double strain into a chilled glass. Garnish with lemon twist.

*To make the honey-clove syrup, add 3 cloves to 1/3 cup hot water and 1 cup of honey. Mix. After 5 minutes remove the cloves.

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