SON OF A BEE
Hinoki and the Bird is one of my favorite places to eat in Los Angeles. It’s a Japanese-meets-American-small-plates restaurant that seems to get everything right, from the gorgeous cocktails to the smoky hinoki black cod. I had a son of a bee-sting there not long ago and fell in love – but it’s not a cocktail that is widely known, so I’ve learned to make it myself. (If you’re a Ron Burgundy fan, you’ll recognize this phrase, but don’t ask me what it has to do with the cocktail.) It’s gin mixed with rosewater and lemon, and garnished with crystallized ginger – and it’s worth making the ginger yourself (recipe attached) because the ginger is both a great digestif and a low calorie way to assuage a sweet tooth. Enjoy!
Son of a Bee-Sting
Prep time: 5 minutes, plus 1 ½ hours to make crystallized ginger, if you want to make your own
Serves: 1
Ingredients
- 2 ounces gin
- ¾ ounce Domaine de Canton ginger liqueur
- ¾ ounces lemon juice
- 1 ounce rosewater
- candied ginger as garnish
