Ever since the bar at Earls switched over to fresh herbs, juices and house made syrups back in 2011, I have been a big fan of their cocktails. Beverage director Cameron Bogue refreshes the list every four months or so, and I had the opportunity to sample a selection of their summer sips at Earls Tin Palace in Mission last week.
The menu includes a great mix of classics such as a margarita, amaretto sour and even a re-imagined pina colada (with fresh watermelon). But it was the light, lemony taste of the Bees Knees, sweetened with honey and Cointreau, that seemed the most apropos for spring. And that glass! Too cute, and its contents are tasty to boot. You might say it’s the bee’s knees (sorry).
Earls Bees Knees
- 3/4 oz honey syrup
- 1 oz fresh lemon juice
- 3/4 oz Hendricks gin
- 3/4 oz Cointreau
- 3 dashes Angostura bitters
- Garnish: Lemon zest and a wooden honey dipper
Method: Measure all ingredients (except garnish) into a mixing glass and fill with ice. Top the mixing glass with a stainless steel shaking tin. Shake ingredients vigorously 12 times to mix. Strain the cocktail into a honey bear jar over fresh ice. Garnish with a lemon zest and a wooden honey dipper.
— Recipe courtesy Earls