Cocktail of the week: The Palomar's bumblebee - recipe
The Perfect Balance of Spices and Aromatics
This week's cocktail is a delightful blend of ginger spice and aromatic notes from both honey and London dry gin. The key to its success lies in using fresh ingredients, especially the honey and lemon juice. Ross Finnegan, bar manager at The Palomar in London, shares the recipe for this refreshing drink.
Bumblebee
Serves 1
For the Honey and Ginger Syrup:
- 20g of fresh ginger, peeled and sliced into thin coins
- 40ml of English honey, preferably local
For the Drink:
- 10ml of the honey and ginger syrup
- 20ml of fresh lemon juice
- 40ml of London dry gin (we recommend Hayman's)
- 1 thick slice of lemon (about 0.5cm thick) for garnish
Making the Syrup:
1. Soak the ginger in cold water just enough to cover it. This softens the skin and makes peeling easier. Drain and peel the ginger, then slice it into thin coins.
2. Blend the sliced ginger with 20ml of water and strain the mixture through a fine sieve lined with muslin to create a smooth ginger liquid (approximately 40ml).
3. Measure the ginger liquid and add equal parts honey, stirring until the honey dissolves completely.
Building the Drink:
1. Combine the honey and ginger syrup, lemon juice, and gin in a shaker filled halfway with ice.
2. Shake vigorously until well-chilled.
3. Strain the cocktail into a rocks glass filled with fresh ice.
4. Garnish with the lemon slice and serve immediately.
Tips for Success:
- Use fresh ingredients, especially honey and lemon juice, to enhance the drink's flavor and aroma.
- Don't keep the syrup for more than two days, and always squeeze fresh lemon juice to maintain its quality.
Ross Finnegan, Bar Manager, The Palomar (https://thepalomar.co.uk/), London W1
A Thought-Provoking Question:
What's your take on the role of local ingredients in cocktails? Do you think they add a unique touch, or is it all about the balance of flavors? Share your thoughts in the comments below!
