The Bee Cause

A little Tuesday motivation from our visit to @visitasheville last fall 🍁You know I love a good collaboration - especially when it involves saving the bees. The @savannahbeeco recently partnered up with @dixievodka to produce “Dixie Wildflower Honey Vodka” using SBC’s wildflower honey. They’ve challenged me to come up with a recipe to incorporate this new product and to celebrate the launch of the new product in Charleston!
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A portion of the proceeds for each bottle sold will benefit The Bee Cause Project which works to support the health of honeybees in the Southeast by increasing the number of hives in the region and helping to educate the public on their importance. Now get out there and support the cause!
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ingredients:

1½ oz | 45 ml Honey Vodka
½ oz | 15 ml Bruto Americano
½ oz | 15 ml Strawberry/Peppercorn Syrup
½ oz | 15 ml Fresh Lemon Juice
2 Fresh Strawberries
Dehydrated Lemon Wheel
1 Egg (whites only)

tools:

Shaking Tins

instructions:

Combine all ingredients except the fresh strawberries and lemon wheel in shaking tin with ice. Reverse dry shake and double strain into a chilled coupe. Garnish with sliced strawberries lemon wheel. Serve and enjoy.

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STRAWBERRY/PEPPERCORN SYRUP

2 Cups Water
1 Cup Demerara Sugar
1 Cup SBC Wildflower Honey
15 Cut Fresh Strawberries
10 Black Peppercorns (I used Tasmanian)

Instructions: In a saucepan, add water, peppercorns and strawberries and bring to a slow simmer until the strawberries soften into the water (use a potato masher if the berries are not falling apart). Add Demerara sugar and raw honey - stir until the sugar is dissolved. Continue stirring and reduce by 25% then turn off the heat. Let cool and add to a sealed container. Add 1 tsp of gin or vodka to the syrup to fortify and extend the shelf life.
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