The Swarm Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated August 30, 2018
Honey Bee cocktail
Autumn Giles

This variation on a Honey Bee cocktail cuts the sweetness of rum and honey with bittersweet Cynar. Don't be afraid to use a full-flavored honey. For the rum, I used Flor de Caña Extra Dry white rum, which is a great value bottle.

Recipe Details

The Swarm Recipe

Active 5 mins
Total 5 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 teaspoons warm water
  • 2 teaspoons honey
  • 4 ounces white rum
  • 1/2 ounce fresh lemon juice from 1 lemon
  • 1 ounce Cynar

Directions

  1. Combine honey and warm water in the bottom of a cocktail shaker and stir vigorously until completely combined.

  2. Add white rum, lemon juice, Cynar. Fill cocktail shaker with ice and shake until well chilled, about 15 seconds. Strain into two coupe glasses and serve immediately.

Special equipment

Cocktail shaker

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