Happy Hour: barrels and bees, London

A cocktail cutout into a circle on a pink background.

In honour of National Honey Bee Day, member and Bacardí’s global scotch ambassador, Georgie Bell, teaches us how to make two of her favourite Aberfeldy cocktails – the Golden Dram and Honey Highball – using local honey from New York and London.

Golden Dram

50ml Aberfeldy 12 single malt scotch whisky
2 bar spoons of local honey syrup
2 dashes of Angostura bitters
2 dashes of orange bitters

Orange twist
Pour the honey syrup, bitters and Aberfeldy 12 into a rocks glass, add ice, then stir for around 30 seconds to dilute. Cut and twist orange zest, releasing the oils over the drink, then discard. 

Honey Highball

40ml Aberfeldy 12 single malt scotch whisky
20ml local honey syrup
Top with chilled chamomile tea

Lemon twist and dried chamomile flower
Add Aberfeldy 12 and honey syrup to a highball glass. Stir to mix the ingredients together, then add cubed ice. Add chilled chamomile tea and stir. Garnish with a lemon twist and a dried chamomile flower.
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