How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
2/3 fl oz | Lemon juice (freshly squeezed) |
1/2 fl oz | Honey syrup (3 honey to 1 water) |
Read about cocktail measures and measuring.
Review:
Basically a lemon honey Daiquiri or a lemon Canchànchara - very tasty it is too.
History:
Adapted from a recipe in Victor Bergeron's 1972 Trader Vic's Bartender's Guide (Revised Edition).
TAHITIAN HONEY BEE
Victor Bergeron, Trader Vic's Bartender's Guide, 1972
½ ounce lemon juice
1 teaspoon honey
1½ ounces light Puerto Rican rum
Mix lemon juice and honey in shaker. Add rum. Shake with ice cubes. Strain into chilled cocktail glass. Add a twist of lemon peel.
Variation: Increase rum to 2 ounces and honey to ¼ ounce.
Nutrition:
One serving of Tahitian Honey Bee contains 164 calories.
Alcohol content:
- 1.3 standard drinks
- 18.58% alc./vol. (37.16° proof)
- 17.6 grams of pure alcohol
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