Bee Road

Serve in a

Garnish:

Green cocoa butter dipped ice and dried gorse flower

How to make:

1 Combine Ingredients: In a clean, sealable glass bottle, combine the Beesou and Sotol until you reach a total volume of 500ml.
2 Add Wax: Add 100g of beeswax pellets to the liquid.
3 Water Bath: Seal the container and place it in a water bath set to 73°C. Maintain this temperature for two hours.
4 Solidify: Place the container into the freezer for one hour to allow the wax to solidify.
5 Strain: Strain the liquid through a fine-mesh strainer into a clean storage container to remove the wax solids. Retain the wax for the next step.
6 Re-melt: Return the reserved beeswax to the bottle and place it back into the 73°C water bath until the wax is fully melted.
7 Coat the Bottle: Remove the bottle from the heat and rotate it to coat the entire interior surface with the melted wax. Allow it to cool and harden to create a "waxy vessel."
8 Store: Pour the strained cocktail back into the wax-lined bottle.
9 Build: Add 60ml of the wax-infused batch, 20ml of gorse syrup, and 1.25ml of saline solution to a mixing glass.
10 Stir: Add ice to the mixing glass and stir to the desired dilution.
11 Pour: Pour the contents into a rocks glass.
12 Garnish: Dip an ice cube into melted green cocoa butter and place it in the glass with the butter side facing up.
13 Finish: sprinkle the top of the drink with gorse from the syrup dried.