Stinging Honey

Bartender: Ross Hynes
Bar: Jack’s Bar, Glasgow, United Kingdom

Serve in a

Garnish:

Used nettle leaf (excess from vermouth infusion)

How to make:

For the vermouth, take 20g of nettle to 100ml of vermouth and leave to infuse for 12 hours.
Add 10ml of The Botanist, 30ml of Beesou and 30ml of nettle vermouth to a mixing tin.
Stir until the tin is chilled.
Strain into a Nic and Nora.
Enjoy!

1 fl oz	Beesou Bitter Honey Aperitif
1/3 fl oz	The Botanist Gin
1 fl oz	Nettle infused Dry Vermouth

Beesou Honey Aperitif

Beesou is a bittersweet honey aperitif blended from British honey and natural botanicals, including safflower extract, which gives Beesou its distinctive