Beeā€™s knees cocktail (vegan)

My favorite job ever was working in Marketing & PR at the Minnesota State Fair during the summers after my sophomore and junior years in college.

I got a lot of exposure to humanity and answered lots of unusual questions. My favorite being: “Is it the real Barney or just some guy in a purple dinosaur suit?” Yes, and yes.

One of the PR issues that I had to address was protestors who were opposed to the beekeeping demonstrations showcased daily. Now, mind you, this was 1994. The challenges of hive collapse and the extinction of many native bees was not as well known as it is today.

The protesters stated that the beekeeping and harvesting of honey was the “enslavement” of the bees. I didn’t quite get it at the time.

Fast forward to now and our vegan diet, which does not include honey. Bees and insects represent the health of world in many ways.

So this modified version of a Bee’s Knees cocktail is made with agave instead of honey. I steeped the agave with lavender from the garden, which is healthier too since it has a lower glycemic index. It makes for a perfect end of day pre-dinner cocktail at the lake.

I am going to admit, however, that I have not fully honored the respect of bee byproducts in my life. I have fallen in love with an artistic technique called encaustic acrylic painting.

I finally bought 2 pieces from a local artist–Jodi Reeb–who specializes in this technique using beeswax heated to 200 degrees mixed with acrylic paint. I simply love it! Layers upon layers so the colors merge and meld. The finished piece has a glean to it and an uneven surface. The landscapes make me feel very content (despite not being vegan). It’s ok to make some exceptions right?

Bee’s knees cocktail (vegan)

  • 1/2c agave, steeped with 3-4 lavender sprigs for at least a day
  • 1/2 lemon, juiced
  • Vodka

Steep the agave with lavender for several days on the counter. Shake 3 shots (about 6 tablespoons) with half of the lemon (about 2 tablespoons) and 1/4 cup of the agave in a martini shaker filled with ice. Strain into a chilled martini glass, garnish with lemon slice and lavender flower.

**Recipe makes 2. Decide if you want to share šŸ˜‰

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Spring Fling

Is there anything better than using what you’ve got fresh from the garden? In this case, we are fortunate to have fresh lemons (Warming up in California for Spring Break). 

Can’t wait for summer back in MN…

Spring Fling cocktail

  • 1 oz vodka
  • 1 tsp simple syrup
  • Juice of 1 lemon
  • 2 oz champagne

Shake the vodka, syrup and lemon with ice, strain into chilled martini glass and top with champagne (or sparkling water). Accessorize with herb of choice…mint, rosemary and basil are good choices. Toast sunshine!

  

Local bourbonĀ 

It’s bourbon month for our girls night out and we thought we’d try a new hot spot, Tattersall Distillery, in a converted industrial space in Northeast Minneapolis.

Their bourbon actually starts in Kentucky and is then aged in MN, but close enough! 

This Umeboshi Sour, which features bourbon, sour cherry liquer, simple syrup, lemon, Umeboshi vinegar and black walnut bitters was the highlight of the evening. Smoky yet tart and refreshingly complex.

Their barrel-aged gin and aquavit were quite tasty too. (I was told by the bartender at Spoon & Stable that it’s the topselling aquavit. BTW, add that to your 2016 must try list when in MInneapolis!)

  

Cheers to 2016!

As part of 2016 resolutions, my friend Robin and I are getting together monthly to make the featured drink from my fantastic artistic friend Gina’s CocktailĀ of the Month booklet (buy itĀ at her Lettergirl Etsy store).

This is a delightful, easy-to-make and easy-sipping celebratory drink. A great excuse to spendĀ timeĀ with a friend!

Bee Sting

  • Champagne
  • Honey liqueur
  • Orange bitters

Fill a champagne flute with 2 oz honey liqueur (more or less depending on your sweet tooth), top with champagne and a dash of bitters. Garnish with orange slice.

Cheers!!

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