Honey Arnold Palmer Cocktail
We loved this recipe from the summer beverages section of the National Honey Board‘s monthly newsletter. A new twist on the classic lemonade and tea cooler, made with citrus gin and of course, honey!
- 1.5 oz – citrus gin
- 1.5 oz – lemon juice
- 1.5 oz – honey syrup
- 2 oz – unsweetened black tea
- 1 – lemon wheel, for garnish
DIRECTIONS
For honey syrup:
2 parts honey
1 part HOT water
Combine ingredients. Stir until dissolved.
For drink preparation:
1. Combine all the ingredients in a cocktail shaker.
2. Top with ice and shake vigorously.
3. Strain into an iced glass.
4. Garnish with lemon twist.
About Rebeca Krones
Rebeca Krones, Owner, Tropical Traders Specialty Foods My love of food began while growing up in Costa Rica and the rainforest of Peru, where I was exposed to many varieties of exotic fruits, vegetables and cuisine. My dad, Michael Krones, was a beekeeper back then and still is. When I was 16 my family and I spent two years living and sailing on a boat, and I was the designated cook as we traveled from San Francisco, CA, down the coast of Mexico and eventually to the Hawaiian Islands. This experience taught me a lot about sourcing local foods and ingredients. After earning a degree in Art History from Oberlin College in Ohio, I worked at several fine arts museums and galleries before returning to my love of food while working at Chez Panisse Restaurant in Berkeley, CA. I founded Tropical Traders with the intention of introducing the incredible honeys my dad produces to other people. My unique life experiences have made this possible. Aloha!
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