Apiculture Club

Apiculture Club

Bombay Sapphire Gin | Urban 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, Plain Flour, Eggs.

Method:

Place bee pollen on a silicone mat and dehydrate at 50 degrees for 12 hours. Allow to cool then blend in a spice grinder until smooth. Add 10g bee pollen, 270g icing sugar, 180g flour, 320g egg whites and 10g bee pollen powder into a bowl and mix by hand until smooth. Refrigerate for an hour. Spread thinly on a silicone baking mat (this quantity will fill two 42cmx29.5cm baking mats) and bake at 100 degrees for one hour. The mixture should now be solid but soft. Cut into desired shape, and put back in the oven for a further 3 hours. Allow to cool, then store in an airtight container.

Method:

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

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