Apiculture Club

Apiculture Club

Bombay Sapphire Gin | Welsh Honey | Clarified Grapefruit | Yuzu | Soda

Floral | Refreshing | Zingy

ABV: 10.5% / Vol: 175ml [Non-alcoholic available]

ALLERGENS

Non-Vegan

It would take a bee 1 hour and 22mins to fly from Natures Little Helpers to Lab 22.
On that journey, you could listen to ‘Honey, Honey” by ABBA 27 times.

Natures Little Helpers

6.88km

Lab 22

Our CO-LAB

Learn More

Recipe

Cocktail Spec:

40ml Bombay Sapphire Gin
5ml Italicus
5ml Beesou
50ml Honey, grapefruit and yuzu cordial
50ml soda

Garnish/Serve:

Bee pollen tuille

Glassware

Collins

Recipes:

Grapefruit, Yuzu Juice, Pectolase, Honey, Citric Acid, Malic Acid

Method:

Juice grapefruits and pass through a sieve to remove pulp. Add 1 part yuzu juice per 25 parts grapefruit juice. Add 2% of total weight in powdered pectolase, mix and leave for an hour in the fridge. Spin in a centrifuge for 20 minutes at 4000rpm (or alternatively strain through a muslin cloth) to clarify. Add honey to clear juice at 2:1 honey:juice by weight and stir until combined. Add 1.25% citric acid and 1.25% malic acid to total weight of the solution. Stir until dissolved and bottle.

Bee Pollen, Icing Sugar, Gluten Free Flour, Egg Whites.

Method:

Add all ingredients to bowl and mix by hand. Leave to chill in fridge for an hour. Spread as thinly as possible on silicone baking mat and bake at 100 degrees for one hour. Remove from oven and cut into desired shape. Put back into oven for a further 4 hours.

Method:

Add all ingredients except soda to tin and shake.
Fine strain into iced collins glass and top with soda.

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