Bee's Knees Cocktail + Runny Honey

This refreshing cocktail of gin, honey, lemon juice and egg white is absolutely swoon-worthy. The two things that set this drink apart are the honey simple syrup (so endearingly called “runny honey” by bartenders) and the egg whites. The runny honey adds sweetness and complexity while also complementing the herbaciousness gin and the vibrant lemon juice. 

Up until recently even thinking about a cocktail with egg white in it made me squeamish. Raw egg in a drink*? The only image that this conjured was Gaston from Beauty and the Beast singing "when I was a lad, I ate 4 dozen eggs every morning to help me get large" and muscle men who put eggs in their power shakes. Not the most appealing images. Then one night, I had a pisco sour at La Mar in San Francisco (a combination of Peruvian brandy, simple syrup, lemon juice, bitters and egg white). The cocktail was light and frothy - it was amazing! Here, the egg white does the same thing giving the Bee’s Knees a meringue-like airy quality. If using raw eggs still makes you uncomfortable, you can leave them out (the cocktail will be a little heavier in texture, but delicious nonetheless).

Alright, let’s shake things up…

 *Read more about egg white safety

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Bee's Knees Cocktail

Makes 1 cocktail


1 egg white

3/4 ounce lemon juice

3/4 ounce "runny honey" (recipe follows) 

2 ounces gin


In a small bowl, whisk egg white until frothy with soft peaks.  Combine lemon juice, runny honey, gin and whisked egg white in a cocktail shaker with ice. Shake with gusto for 20-30 seconds.  Strain into a chilled martini glass.  


Runny Honey

Makes 1 cup


1/2 cup water

1/2 cup honey


In a small saucepan, heat water and honeyover medium heat until honey is completely dissolved.  Remove from heat and let cool to room temperature before using. Store in an airtight jar for up to 2 weeks in the refrigerator.

NOTE: You can easily infuse this syrup with herbs such as thyme and lavender. Just add a few whole sprigs of your herb of choice to the hot runny honey. Let the herbs steep in the hot syrup as it cools and voila! herb-infused runny honey. 

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