Serve in a Coupe glass

Photographed in a Speakeasy Coupe 8.5oz

Garnish: Float mint leaf (or honeysuckle flower  pegged to the rim when in season)

How to make: SHAKE all ingredients with ice and fine strain into chilled glass.

If using honey rather than pre-diluted honey syrup, then STIR 3 spoons of runny honey with citrus juices in base of shaker until honey dissolves. Add the rum, SHAKE with ice and fine strain into chilled glass.

2 fl oz  Gold rum (1-3 years old mellow light)
2/3 fl oz  Lemon juice (freshly squeezed)
1/2 fl oz  Orange juice (freshly squeezed)
2/3 fl oz  Honey syrup (3 honey to 1 water)

Review: A Daiquiri made with flavoursome honey in place of sugar, or a Bee's Knees with rum in place of gin. However you view this, it's damn tasty.

Variant: Made with Jamaican rum this becomes a Honey Bee and when made with gin it's known as a Bee's Knees. Topped with champagne as served long this becomes an Airmail.

History:  Adapted from a recipe in David A. Embury's 1948 Fine Art of Mixing Drinks.

Nutrition:  One serving of Honeysuckle Daiquiri contains 188 calories

Alcohol content:

• 1.4 standard drinks
• 16.83% alc./vol. (33.66° proof)
• 19.4 grams of pure alcohol