Brooklynite Cocktail Recipe via Saugatuck Grain & Grape

Jeff Marron

This is an older cocktail I modified during my research of local honey. Other than the Bee's Knees cocktail, I wanted to find another "staple cocktail" to use with honey from Red Bee Apiary. This is a delicious adaptation on the classic Daiquiri. Instead of using simple syrup, orange blossom honey syrup is used. I have used many rums in this recipe and I keep falling back on Ron Zacapa 23 year old from Guatemala disregarding the recommended Jamaican rum. This particular rum is soft and subtle with a rich molasses sweetness that finishes with notes of light caramel outlined in Madagascar vanilla bean. The flavor profile of this rum is just a perfect balance between the acidic lime juice and the floral orange blossom honey. 


2 oz Ron Zacapa 23 year

½ oz Fresh Lime Juice

¾ oz Orange Blossom Honey Syrup 1:1 brooklynite

Pour ingredients into a cocktail shaker

Add ice to a cocktail shaker

Shake aggressively until your hand is cold and ice starts to form on the outside of the shaker. When it gets too cold to handle, switch hands and shake for 5 more seconds. 

Using a Hawthorne strainer and small mesh strainer, double strain into a chilled cocktail coupe.

Garnish with a lime wheel

Orange Blossom Honey Syrup

Combine equal parts orange blossom honey and warm water in a resealable container                                                                                                                            Stir until the honey is dissolved. Keep in the refrigerator for up to two weeks. Diluted honey will eventually ferment and develop "off" flavors.