Two Bees in a Hive

Serve in a

Garnish:

Orange Blossom Spray & Zero Waste Jammy Dodger.

How to make:

1. Make a sweet pickle brine of 5 Parts Vinegar (50/50 Apple Cider & Sherry), 6 Parts Honey, 4 Parts Water. Mix Together.
2. Put Brine onto a gentle simmer.
3. Prepare 200g Strawberries and 100g Rhubarb, washed and chopped into chunks.
4. Add Botanicals of Tbsp Sliced Ginger, Tbsp Black Peppercorns, Tbsp Pink Pepper Corns, 2 Tbsp Dried Juniper Berries, Tbsp Natural Bee Pollen, & Pinch of Salt.
5. Pour Hot Brine over Mix, leave to reach room temperature & Store in fridge (1-2 Days minimum).
6.Strain Pickles, and keep the brine. Add half pickles and Botanicals to Manzanilla and Vermouth, add 25ml Pickle Brine, and Vac Pack @ 95%. Leave in Fridge for 24 Hours. Keep the other pickles for garnish.
7. Strain infusion, and keep the fruit.
8. Make the Clotted Cream Milk Blend (100ml Milk, 4 Tbsp Clotted Cream, blended smooth). Add 1/3 of the cocktail ingredients to the milk while stirring to ensure curdling. Slowly add the rest of the cocktail ingredients, Chill for at least 2-3 hours and up to 24 hours.
9. Fine STRAIN mixture through cheesecloth into a large jar or container. Ideally, this should be in a refrigerator with the cheesecloth/bag hung over the jar.
10.Repeat step 9, without removing curds from the filter or move to a finer strainer or coffee filter. Keep curds for later.
11. Stored in the refrigerator, this will keep for a week (if not longer).
Making the Cocktail Itself:
STIR 65ml pre-prepared Milk Punch Base with 30ml Beesou Honey Aperitif, and strain into a chilled Nick & Norah glass.
Garnish w/ Orange Blossom Spray & Zero Waste Jammy Dodger
ZWJD Biscuits:
125g Unsalted Softened Butter
55g Sugar
180g Plain Flour
Curds from Milk Wash
1. Preheat Oven to 190C
2. Beat Butter, Sugar, & Milk Curds together until smooth.
3. Stir Flour until combined. Turn onto a clean work surface and knead to bring together.
4. Gently roll out until dough is 1cm thick.
5. Cut into round biscuit shapes, taking a small circle out of half. Sprinkle Caster Sugar over the top halves., and chill in the fridge for 20 minutes.
6. Bake in the oven for 15-20 minutes. Set aside to cool.
ZWJD Gel:
1. Add infused fruit and pickled fruit together (removing botanicals), and blend.
2. Pass mixture through a sieve
3. Add 200g Puree, 100g Honey, 50ml Leftover brine & 5.25g Agar Agar Powder.
5. Bring to boil for 1 minute & blend smooth
6. Pour into a shallow container to cool.
7. Blend into smooth gel.