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Sparkling Calamansi Bee’s Knees Cocktail with Red Belly Honey

  • 2 ounces gin (preferably Ginebra San Miguel)
  • ¾ ounce Red Belly Honey syrup (recipe follows)
  • ¼ ounce freshly squeezed calamansi juice (or bottled)
  • Sparkling water or wine to top
  • Calamansi, halved, for garnish

In cocktail shaker filled with ice, combine gin, honey syrup and calamansi and shake well. Strain over ice into a collins glass. Top with sparkling water or wine. Garnish with calamansi half. Makes one drink. 

To make the Red Belly Honey syrup: Add ½ cup Red Belly Honey and ½ cup distilled water to a small saucepan. Stir over low heat until honey is dissolved. Cool and transfer to an airtight container. Syrup will keep, refrigerated, for up to one month. Makes 1 cup.

Photography by Eva Kolenko
Food styling by Emily Caneer
Prop styling by Natasha Kolenko

Red Belly Honey Jar

Original Red Belly Honey


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