MOOR Restaurant, Orlando, Fla.
The Bourbon Beehive
“Currently we’re seeing the cocktail world mirror the greater culinary trends of the locavore movement. That alone is something that I wanted to incorporate when making this beverage. The idea of using fresh seasonal and regional ingredients is something that inspired me to create this drink. Using our in-house hydroponic garden mixed with a few trials and errors, this savory drink took its form.” – Erika De La Cruz, creator of the Bourbon Beehive.
2 oz Knob Creek Bourbon
1 oz Honey sage simple syrup
1 Sage leaf
Build in a beaker. Add ice, stir 20 times and strain over a perfect 2-by-2 cube. Garnish with a sage leaf and honeycomb stir.
Honey sage simple syrup:
1 cup Water
1 cup Florida orange blossom honey
¾ oz Sage sprigs
Combine water and honey. Bring to a boil, add sage and steep for 25 minutes away from burner. Cool and store.