The Bourbon Beehive

Gaylord Palms

MOOR Restaurant, Orlando, Fla.

The Bourbon Beehive

“Currently we’re seeing the cocktail world mirror the greater culinary trends of the locavore movement. That alone is something that I wanted to incorporate when making this beverage. The idea of using fresh seasonal and regional ingredients is something that inspired me to create this drink. Using our in-house hydroponic garden mixed with a few trials and errors, this savory drink took its form.” – Erika De La Cruz, creator of the Bourbon Beehive.

2 oz    Knob Creek Bourbon
1 oz    Honey sage simple syrup
1           Sage leaf

Build in a beaker. Add ice, stir 20 times and strain over a perfect 2-by-2 cube. Garnish with a sage leaf and honeycomb stir.

Honey sage simple syrup:

1 cup        Water
1 cup        Florida orange blossom honey
¾ oz        Sage sprigs

Combine water and honey. Bring to a boil, add sage and steep for 25 minutes away from burner. Cool and store.