A gin sour with honey instead of sugar, this is Frank Meier’s version from the Ritz in Paris, created in the 1920s.
60 ml Rutte dry gin 15 ml lemon juice 15 ml honey syrup
Preparation: Shaken. For the honey syrup, mix one part Alnatura forest honey with one part sugar syrup (2:1).
Alternatively and currently preferred by us:
60 ml Finsbury 47 Gin 15 ml lemon juice 15 ml honey syrup
Preparation: 3 ice cubes, shaken for 20 seconds (60 times).
Frank Meier, head bartender at the Ritz Hotel in Paris, states in his book “The Artistry of Mixing Drinks”, published in 1936, that the Bee’s Knees was his creation. This is confirmed by the oldest recipe I have found, from 1929, in the book Cocktails de Paris.
The name “Bee’s Knees” is said to derive from a colloquial expression of the Prohibition era meaning “the best”.[1]
Even before Bee’s Knees was created, gin was mixed with honey. One example is the 1904 book “American-Bar” by Frank Newman, which was also published in Paris – a coincidence or the inspiration for the Bee’s Knees? In any case, there is a recipe for “Gin and Honey” in it. The French book “Le barman universel” by P. Dagouret took over this recipe. We can certainly assume that Frank Meier knew the French literature.
The Bee’s Knees is basically nothing extraordinary, because it is nothing more than a gin sour with honey instead of sugar syrup. Others have come up with the idea, and you can find similar mixed drinks listed as Honey Cocktail or Little Honey. Occasionally, a little orange juice is added, lime juice is used, or even Angostura bitters.
In 1938, however, the recipe for a Bee’s Knees is published, which is no longer one, because Apple Jack is used instead of gin. In 1965, rum is to be used for the first time, which is also no longer a Bee’s Knees.
However, there is a newspaper article in the Standard Union, published in Brooklyn on 22 April 1929, that claims otherwise. [2] First, it lists the drinks preferred by various society ladies, including the Sidecar and the Clover Club, followed by the statement: “The ›Bee’s Knees‹ is an invention of Mrs. J. J. Brown of Denver and Paris, widow of the famous miner, and is a rather sweet combination including honey and lemon.” [3]
‘Mrs. J. J. Brown of Denver and Paris’ was born Margaret ‘Molly’ Tobin on 18 July 1867 in Hannibal, Missouri, and died on 26 October 1932 in New York City. [4] She spoke French, Italian, German, Russian, and possibly some Gaelic, was an avid writer who published newspaper articles nationwide, captivating her readers not only with stories about her travels, but also raising her voice against injustice and social ills. She was also known as a women’s rights activist. [8] In 1886, she married James Joseph Brown in Leadville, who became one of the wealthiest men in Colorado after striking gold. [4] She was already involved in philanthropic work in Leadville, opening a soup kitchen after a mining accident. She was also very concerned about the welfare of children and helped to establish playgrounds and orphanages. Not only she, but her husband was also charitable. In 1895, it was written about him: “Mr. Brown is better known throughout the state as ‘the miner’s friend’… He is generous to a fault and puts his hand in his pocket to aid others [more often] than he does his own interests.”[8]
In 1909, Margaret and her husband separated by mutual consent, without filing for divorce, and she received a monthly allowance of $700 [4][13] – in 2025, this sum would be equivalent to approximately $25,000. [12]
In 1912, she was travelling back from Paris on the Titanic, [8][10] which, as is well known, sank on its maiden voyage. [14] She got into a lifeboat and used her foreign language skills and training as a nurse to comfort and help the survivors. She then founded a committee to raise money for the destitute survivors of the Titanic. [8] After her death, she became known as “the Unsinkable Molly Brown” because she had survived the sinking of the Titanic. [4]
During the First World War, she worked in France, first for the Red Cross and then for the American Committee for Devastated France. [4][10][15] It was no secret that Margaret Brown loved France, especially Paris. She spent a lot of time there and even had an apartment in the city for a while. [11] She wrote letters from the Ritz, which prove that she was there. [5][6][7]
Margaret was a colourful personality. The Molly Brown House Museum writes about her: “Margaret Tobin Brown was a privileged and passionate traveler. Like other traveling women, she reveled in the freedoms that being abroad allowed. Also like other traveling women, she was an avid collector, observer, writer and lecturer. A description of her unpublished autobiography in the Denver Post in 1927 noted that her life was full of “trips to Europe, life in prewar Germany, the glamour of foreign courts, the romance of the Latin quarter in Paris” and that it was all related “in striking phraseology, possible only to one who has lived the life.” For all wealthy Americans, Europe was the cultural and social capital of the world and Mrs. Brown spent months at a time in different European capitals. She especially loved the French language, culture and fashion. While in Paris, Mrs. Brown loved to shop and would bring back piles of gowns and hats – what she called spoils of a year in Paris.”[9] “Later in life, Margaret moved to the Barbizon Hotel in New York, a residence for women only. The Barbizon was a prime location to start her acting career. She travelled between Paris and New York, studying the methods of French actress Sarah Bernhardt and starring in several plays. Margaret also sang, played zither and guitar, and spent two years in Germany perfecting the art of yodeling. In 1932 Margaret was awarded the French Legion of Honor for her dramatic talent, heroism on Titanic, and work in France during WWI. The award praised her for supporting the Red Cross in France and creating a school for blinded soldiers.”[8]
Molly Brown and the Bee’s Knees
So we have two different sources. On the one hand, a newspaper article claims that the Bee’s Knees was invented by Molly Brown, while on the other hand, Frank Meier, the bar manager at the Ritz himself, writes that the Bee’s Knees was his creation.
I believe Frank Meier and imagine the situation as follows: naturally, when Molly was in Paris, she visited the bar at the Ritz. She got talking to Frank and they discussed the drink she wanted, and the result of this conversation was the Bee’s Knees, invented for Molly by Frank à la minute. So, in a sense, it was a joint effort, but ultimately it was Frank who came up with it. The newspaper then exaggerated it a little and attributed the copyright to her alone.
https://digital.denverlibrary.org/nodes/view/507380Letter written by Margaret Brown from Paris, France to an unknown recipient (probably Ella Grable) regarding individuals named Tom, Craig and Finlausen and related matters. Dated November 10, likely during the 1930s.
1932 Anonymus: One Hundred Ways. Seite 29. Little Honey Cocktail.
1 dash Angostura Bitters 1 teaspoonful of honey 1/3 lemon juice 1/3 gin Shake thoroughly with ice, strain and serve in glass No. 1.
1932 William C. Ferry: Wet Drinks for Dry People. Seite 13. Bees Knees.
1 ounce gin. 1 ounce honey (or less to suit). 1 teaspoon lemon juice. Shake well together before add- ing any ice as this will congeal the honey. Place the shaved ice in a cocktail glass and pour the drink over it. (This makes a drink similar to a liqueur.)
1934 Anonymus: Apple Jack. Seite 21. Bee’s Knees.
1 teaspoonful of honey 1/3 lemon juice 2/3 Laird’s Apple Jack Shake thoroughly with ice, strain and serve in glass No. 1. This is a renowned cocktail.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 23. Bee’s Knees.
Agitare nel shaker cong hiaccio: 25% Succo di limone 15% Miele 60% Gin dry Agitare bene e servirlo.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 25. Bees’ Knees.
In shaker: the juice of one- quarter Lemon, a teaspoon of Honey, one-half glass of Gin; shake well and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 101. Honey Cock-Tail.
Quinta parte miel de abeja disuelta en: Cuatro quintas partes de ginebra BOOTH ‘S. Jugo de un limón. Bátase bien.
1938 Anonymus: Cocktails. Seite 17. Little Honey.
1 Jigger Gin 1/2 Jigger Lemon Juice 1 Teaspoon Honey First put honey in shaker, add little hot water and mix. Then add other ingredients. Shake well with ice, serve in cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 93. Bee’s Knees.
1 teaspoon Honey 1/3 Lemon Juice 2/3 Apple Jack Shake well with ice Serve in Cocktail Glass
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 20. Bee’s Knees-Cocktail.
Póngase en la cocktelera unos pedacitos de hielo y añadir: 1/6 jugo de limón. 1/6 miel 2/3 Gordon’s Gin Agítese bien y sírvase en copa de cocktail. — Fórmula de Frank Meier, barman del Ritz Hotel. París —.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 12. Honey Cocktail.
2 Oz. Dry Gin 1 Teaspoon Honey 1 Juice of a Lime Shake well with ice and strain.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 3. Bee’s Knees.
the Bee’s Knees—equal parts of gin, lemon juice, and honey;
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 124. Bee’s Knees.
Early in the book I spoke in disparaging terms of the Bee’s Knees. This, however, was because as it orig- inally came out during prohibition days it consisted of equal parts of lemon juice, honey, and gin. If made as a variation of the standard Gin Sour, merely sub- stituting honey for the sugar syrup, it is acceptable.
BEE’S KNEES 1 part Honey 2 parts Lemon Juice 8 parts Gin Shake vigorously with cracked ice. The addition of a small amount of orange juice (about 1 to 2 parts) makes an interesting variation.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 386. Honey.
1/5 miel de abejas. 4/5 ginebra seca. Jugo de un limón. Hielo. Bien batido, cuélese y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 64. Bee’s Knees Cocktail.
1 oz. applejack 1 oz. lemon juice . 1 tsp. honey Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 102. Bee’s Knee.
1 oz. gin Juice of 1/4 lemon . 1 tsp. honey Shake with crushed ice; strain into chilled cocktail glass.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 47. Bee’s Knee.
1 oz. Gin Juice of 1⁄4 Lemon . 1 tsp. Honey Shake with crushed ice and strain.
Courtesy, Hotel Ritz, Paris Juice 1/4 lemon 1 teaspoon honey 1/2 glass gin Dissolve honey in lemon juice, add gin and ice. Shake well and serve in cocktail glass.
1953 Anonymus: The ABC of Cocktails. Seite 8. Bee’s Knees.
6 parts Gin 2 parts Lemon Juice 1 part Honey Shake with ice, and strain into cock tail glass.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 130. Bee’s Knees.
Early in the book I spoke in disparaging terms of the Bee’s Knees. This, however, was because as it originally came out during prohibition days it consisted of equal parts of lemon juice, honey, and gin. If made as a variation of the standard Gin Sour, merely substituting honey for the sugar syrup, it is acceptable. …
1 part Honey 2 parts Lemon Juice 8 parts Gin
Shake vigorously with cracked ice. The addition of a small amount of orange juice (about 1 to 2 parts) makes an interesting variation.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 13. Bees Knees Cocktail.
1 oz. Dry Gin Juice of 1/4 Lemon 1 Teaspoon Honey Shake with crushed Ice and strain into 3 oz. Cocktail glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 35. Bees’ Knees.
1 Jigger Gin 1 Teaspoon Honey Juice of 1/4 Lemon Shake well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 24. Bees’ Knees.
Shaker, glace 1/1 Gin 1 cuill. à thé de miel jus frais 1/4 citron Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 43. Bee’s Knees.
2 ounces dry or Old Tom gin 1 teaspoon honey . 1 teaspoon lemon juice Shake this one, too, with ice. Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 21. Bees’ knees.
2/3 Gin 1/6 jus de citron 1/6 miel
1963 Luigi Veronelli: I cocktails. Seite 82. Bee’s Knees Cocktail.
1 bicchiere e 1/3 di dry gin 1/3 di bicchiere di succo di limone spremuto dalla sola polpa 1 cucchiaio di miele ghiaccio tritato Riempire lo shaker fino a 1/3 della sua altezza con ghiac- cio tritato. Aggiungere il succo di limone, il dry gin ed il miele. Chiudere lo shaker, agitarlo vigorosamente, la- sciarlo riposare un secondo, riprendere infine ad agitarlo ma più lentamente. Servire subito.
1965 Harry Schraemli: Manuel du bar. Seite 353. Bee’s Knees Cocktail.
1 cuillère à bar miel, 1/6 jus de citron, 5/6 gin. Bien agiter.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 42. Bee’s Knees Cocktail.
3/4 ounce orange juice 1/2 ounce lime juice 1 teaspoon fine grain sugar 1 1/2 ounces white label rum Shake with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 32. Bee’s Knees Cocktail.
Shaker. 1 cb [cuillère de bar] miel, 1/6 jus de citron, 5/6 gin.
1 ounce gin Juice of 1/4 lemon 1 teaspoon honey Shake with shaved ice. Strain into chilled cocktail glass.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 38. Honey Cocktail.
2 oz. dry gin 1 teaspoon honey 1 juice of a lime Shake well with ice and strain into a cocktail glass.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 38. Bees’ Knees.
Blend/strain into pre-chilled cocktail glass 1/2 ounces Light Rum 3/4 ounce Orange Juice 1/2 ounce Lime Juice 2 dashes Orange Bitters (optional) Garnish with Orange Peel
1977 Stan Jones: Jones’ Complete Barguide. Seite 225. Bee’s Knees.
Cocktail Glass Shake 1-1/2 oz gin 1/2 oz honey 1/2 oz lemon juice
Variation 1-1/2 oz applejack 1 oz lemon juice 1/2 oz honey
Variation: 1-1/2 oz Rum 1/2 oz orange juice 1/2 oz lime juice 1/2 oz honey 2 dashes orange bitters Orange peel
2010 Jason Kosmas & Dushan Zaric: Speakeasy. Seite 109. Bee’s Knees. 2 ounces Cadenhead’s Old Raj gin 55; 1 ounce Honey Syrup; 3/4 ounce lemon juice; garnish: 1 lemon twist.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 59. Bee’s Knees. 6 cl Plymouth Gin; 2,5 cl Zitronensaft; 2,5 cl Honigsirup.
2014 Dave Arnold: Liquid Intelligence.Seite 133. Bee’s Knees. 60 ml gin; 22,5 ml honey syrup; 22,5 ml lemon juice; garnish: lemon wheel.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 140. Bee’s Knees. 2 ounces Tanqueray London Dry Gin; 3/4 ounce lemon juice; 3/4 ounce acacia honey syrup; 3 drops Scrappy’s lavender bitters; garnish: 1 cherry.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour.Seite 85. Bee’s Knees. 60 ml Old Tom Gin (Hayman’s); 22 ml honey syrup; 22 ml lemon juice; garnish: lavender sprig.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 130. Bee’s Knees. 2 ounces London dry gin; 3/4 ounce lemon juice; 3/4 ounce Honey Syrup. Seite 45. Honey Syrup. 540 grams acacia or wildflower honey; 100 grams warm filtered water.
60 ml Rutte dry gin
15 ml lemon juice
15 ml honey syrup
Preparation: Shaken. For the honey syrup, mix one part Alnatura forest honey with one part sugar syrup (2:1).
Alternatively and currently preferred by us:
60 ml Finsbury 47 Gin
15 ml lemon juice
15 ml honey syrup
Preparation: 3 ice cubes, shaken for 20 seconds (60 times).
Frank Meier, head bartender at the Ritz Hotel in Paris, states in his book “The Artistry of Mixing Drinks”, published in 1936, that the Bee’s Knees was his creation. This is confirmed by the oldest recipe I have found, from 1929, in the book Cocktails de Paris.
The name “Bee’s Knees” is said to derive from a colloquial expression of the Prohibition era meaning “the best”.[1]
Even before Bee’s Knees was created, gin was mixed with honey. One example is the 1904 book “American-Bar” by Frank Newman, which was also published in Paris – a coincidence or the inspiration for the Bee’s Knees? In any case, there is a recipe for “Gin and Honey” in it. The French book “Le barman universel” by P. Dagouret took over this recipe. We can certainly assume that Frank Meier knew the French literature.
The Bee’s Knees is basically nothing extraordinary, because it is nothing more than a gin sour with honey instead of sugar syrup. Others have come up with the idea, and you can find similar mixed drinks listed as Honey Cocktail or Little Honey. Occasionally, a little orange juice is added, lime juice is used, or even Angostura bitters.
In 1938, however, the recipe for a Bee’s Knees is published, which is no longer one, because Apple Jack is used instead of gin. In 1965, rum is to be used for the first time, which is also no longer a Bee’s Knees.
Molly Brown
However, there is a newspaper article in the Standard Union, published in Brooklyn on 22 April 1929, that claims otherwise. [2] First, it lists the drinks preferred by various society ladies, including the Sidecar and the Clover Club, followed by the statement: “The ›Bee’s Knees‹ is an invention of Mrs. J. J. Brown of Denver and Paris, widow of the famous miner, and is a rather sweet combination including honey and lemon.” [3]
‘Mrs. J. J. Brown of Denver and Paris’ was born Margaret ‘Molly’ Tobin on 18 July 1867 in Hannibal, Missouri, and died on 26 October 1932 in New York City. [4] She spoke French, Italian, German, Russian, and possibly some Gaelic, was an avid writer who published newspaper articles nationwide, captivating her readers not only with stories about her travels, but also raising her voice against injustice and social ills. She was also known as a women’s rights activist. [8] In 1886, she married James Joseph Brown in Leadville, who became one of the wealthiest men in Colorado after striking gold. [4] She was already involved in philanthropic work in Leadville, opening a soup kitchen after a mining accident. She was also very concerned about the welfare of children and helped to establish playgrounds and orphanages. Not only she, but her husband was also charitable. In 1895, it was written about him: “Mr. Brown is better known throughout the state as ‘the miner’s friend’… He is generous to a fault and puts his hand in his pocket to aid others [more often] than he does his own interests.” [8]
In 1909, Margaret and her husband separated by mutual consent, without filing for divorce, and she received a monthly allowance of $700 [4] [13] – in 2025, this sum would be equivalent to approximately $25,000. [12]
In 1912, she was travelling back from Paris on the Titanic, [8] [10] which, as is well known, sank on its maiden voyage. [14] She got into a lifeboat and used her foreign language skills and training as a nurse to comfort and help the survivors. She then founded a committee to raise money for the destitute survivors of the Titanic. [8] After her death, she became known as “the Unsinkable Molly Brown” because she had survived the sinking of the Titanic. [4]
During the First World War, she worked in France, first for the Red Cross and then for the American Committee for Devastated France. [4] [10] [15] It was no secret that Margaret Brown loved France, especially Paris. She spent a lot of time there and even had an apartment in the city for a while. [11] She wrote letters from the Ritz, which prove that she was there. [5] [6] [7]
Margaret was a colourful personality. The Molly Brown House Museum writes about her: “Margaret Tobin Brown was a privileged and passionate traveler. Like other traveling women, she reveled in the freedoms that being abroad allowed. Also like other traveling women, she was an avid collector, observer, writer and lecturer. A description of her unpublished autobiography in the Denver Post in 1927 noted that her life was full of “trips to Europe, life in prewar Germany, the glamour of foreign courts, the romance of the Latin quarter in Paris” and that it was all related “in striking phraseology, possible only to one who has lived the life.” For all wealthy Americans, Europe was the cultural and social capital of the world and Mrs. Brown spent months at a time in different European capitals. She especially loved the French language, culture and fashion. While in Paris, Mrs. Brown loved to shop and would bring back piles of gowns and hats – what she called spoils of a year in Paris.” [9] “Later in life, Margaret moved to the Barbizon Hotel in New York, a residence for women only. The Barbizon was a prime location to start her acting career. She travelled between Paris and New York, studying the methods of French actress Sarah Bernhardt and starring in several plays. Margaret also sang, played zither and guitar, and spent two years in Germany perfecting the art of yodeling. In 1932 Margaret was awarded the French Legion of Honor for her dramatic talent, heroism on Titanic, and work in France during WWI. The award praised her for supporting the Red Cross in France and creating a school for blinded soldiers.” [8]
Molly Brown and the Bee’s Knees
So we have two different sources. On the one hand, a newspaper article claims that the Bee’s Knees was invented by Molly Brown, while on the other hand, Frank Meier, the bar manager at the Ritz himself, writes that the Bee’s Knees was his creation.
I believe Frank Meier and imagine the situation as follows: naturally, when Molly was in Paris, she visited the bar at the Ritz. She got talking to Frank and they discussed the drink she wanted, and the result of this conversation was the Bee’s Knees, invented for Molly by Frank à la minute. So, in a sense, it was a joint effort, but ultimately it was Frank who came up with it. The newspaper then exaggerated it a little and attributed the copyright to her alone.
Sources
Unknown date.
Historical recipes
Gin and Honey: 1904 Frank Newman: American-Bar. Seite 43. Gin and Honey.
Verre no 3
Mettre dans le verre no 3:
1 cuillerée à café de miel,
1 verre à liqueur de gin.
Bien remuer, servir avec un verre d’eau glacée à côté.
1923 P. Dagouret: Le Barman Universel. Seite 100. Gin and Honey.
Dans le verre n° 7:
1 cuiller à café de miel.
Demi-verre à madère, de gin.
Servir avec petite cuiller.
Verre d’eau glacé en même temps.
1929 Anonymus: Cocktails de Paris. Bees’ Knees.
1/6 jus de citron
1/6 Miel
faire ce mélange avant
2/3 Gordon’s dry Gin
Frapper le tout
FRANK MEIER, Bar du « Ritz ».
1930 Dexter Mason: The Art of Drinking. Seite 18. Honey Dew.
1 part gin
1 part lemon and orange juice
1/2 part strained honey.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 44. Honey Cocktail.
1/5 miel de ábeja disuelto en
4/5 de ginebra secea.
Jugo de un limón.
Bátase bien.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 17. Bee’s Knees.
Gin . . . . . . . . 1/2 jigger Orange . . . . . . . . 1 spoon
Lemon . . . . 1 spoon Honey . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1932 Anonymus: One Hundred Ways. Seite 29. Little Honey Cocktail.
1 dash Angostura Bitters
1 teaspoonful of honey
1/3 lemon juice
1/3 gin
Shake thoroughly with ice, strain and serve in glass No. 1.
1932 William C. Ferry: Wet Drinks for Dry People. Seite 13. Bees Knees.
1 ounce gin.
1 ounce honey (or less to suit).
1 teaspoon lemon juice.
Shake well together before add-
ing any ice as this will congeal
the honey. Place the shaved ice
in a cocktail glass and pour the
drink over it.
(This makes a drink similar to
a liqueur.)
1934 Anonymus: Apple Jack. Seite 21. Bee’s Knees.
1 teaspoonful of honey
1/3 lemon juice
2/3 Laird’s Apple Jack
Shake thoroughly with ice, strain and serve in glass No. 1. This
is a renowned cocktail.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 23. Bee’s Knees.
Gin . . . . . . . . 1/2 jigger Orange . . . . . . . . 1 spoon
Lemon . . . . 1 spoon Honey . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1936 Elvezio Grassi: 1000 Mistura. Seite 26. Bees’knees Cocktail (Serie Rip).
Agitare nel shaker cong hiaccio:
25% Succo di limone
15% Miele
60% Gin dry
Agitare bene e servirlo.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 25. Bees’ Knees.
In shaker: the juice of one-
quarter Lemon, a teaspoon of
Honey, one-half glass of Gin;
shake well and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 101. Honey Cock-Tail.
Quinta parte miel de abeja disuelta en:
Cuatro quintas partes de ginebra BOOTH ‘S.
Jugo de un limón.
Bátase bien.
1938 Anonymus: Cocktails. Seite 17. Little Honey.
1 Jigger Gin
1/2 Jigger Lemon Juice
1 Teaspoon Honey
First put honey in shaker, add little hot water
and mix. Then add other ingredients. Shake well
with ice, serve in cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 93. Bee’s Knees.
1 teaspoon Honey
1/3 Lemon Juice
2/3 Apple Jack
Shake well with ice
Serve in Cocktail Glass
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 20. Bee’s Knees-Cocktail.
Póngase en la cocktelera unos pedacitos
de hielo y añadir:
1/6 jugo de limón.
1/6 miel
2/3 Gordon’s Gin
Agítese bien y sírvase en copa de cocktail.
— Fórmula de Frank Meier, barman del Ritz Hotel.
París —.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 12. Honey Cocktail.
2 Oz. Dry Gin
1 Teaspoon Honey
1 Juice of a Lime
Shake well with ice and strain.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 3. Bee’s Knees.
the Bee’s Knees—equal
parts of gin, lemon juice, and honey;
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 124. Bee’s Knees.
Early in the book I spoke in disparaging terms of the
Bee’s Knees. This, however, was because as it orig-
inally came out during prohibition days it consisted
of equal parts of lemon juice, honey, and gin. If made
as a variation of the standard Gin Sour, merely sub-
stituting honey for the sugar syrup, it is acceptable.
BEE’S KNEES
1 part Honey
2 parts Lemon Juice
8 parts Gin
Shake vigorously with cracked ice. The addition of a
small amount of orange juice (about 1 to 2 parts)
makes an interesting variation.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 386. Honey.
1/5 miel de abejas.
4/5 ginebra seca.
Jugo de un limón.
Hielo. Bien batido, cuélese
y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 64. Bee’s Knees Cocktail.
1 oz. applejack 1 oz. lemon juice
. 1 tsp. honey
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 102. Bee’s Knee.
1 oz. gin Juice of 1/4 lemon
. 1 tsp. honey
Shake with crushed ice; strain into chilled cocktail glass.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 47. Bee’s Knee.
1 oz. Gin Juice of 1⁄4 Lemon
. 1 tsp. Honey
Shake with crushed ice and strain.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 38. Bees’ Knees.
Courtesy, Hotel Ritz, Paris
Juice 1/4 lemon
1 teaspoon honey
1/2 glass gin
Dissolve honey in lemon juice, add gin and ice.
Shake well and serve in cocktail glass.
1953 Anonymus: The ABC of Cocktails. Seite 8. Bee’s Knees.
6 parts Gin
2 parts Lemon Juice
1 part Honey
Shake with ice, and strain into cock
tail glass.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 130. Bee’s Knees.
Early in the book I spoke in disparaging terms of the Bee’s Knees. This,
however, was because as it originally came out during prohibition days
it consisted of equal parts of lemon juice, honey, and gin. If made as
a variation of the standard Gin Sour, merely substituting honey for
the sugar syrup, it is acceptable. …
1 part Honey
2 parts Lemon Juice
8 parts Gin
Shake vigorously with cracked ice. The addition of a small amount
of orange juice (about 1 to 2 parts) makes an interesting variation.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 13. Bees Knees Cocktail.
1 oz. Dry Gin
Juice of 1/4 Lemon
1 Teaspoon Honey
Shake with crushed Ice and strain into 3 oz.
Cocktail glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 35. Bees’ Knees.
1 Jigger Gin
1 Teaspoon Honey
Juice of 1/4 Lemon
Shake well with ice and strain
into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 24. Bees’ Knees.
Shaker, glace
1/1 Gin
1 cuill. à thé de miel
jus frais 1/4 citron
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 43. Bee’s Knees.
2 ounces dry or Old Tom gin 1 teaspoon honey
. 1 teaspoon lemon juice
Shake this one, too, with ice. Strain.
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 21. Bees’ knees.
2/3 Gin
1/6 jus de citron
1/6 miel
1963 Luigi Veronelli: I cocktails. Seite 82. Bee’s Knees Cocktail.
1 bicchiere e 1/3 di dry gin
1/3 di bicchiere di succo di limone spremuto dalla
sola polpa
1 cucchiaio di miele
ghiaccio tritato
Riempire lo shaker fino a 1/3 della sua altezza con ghiac-
cio tritato. Aggiungere il succo di limone, il dry gin ed
il miele. Chiudere lo shaker, agitarlo vigorosamente, la-
sciarlo riposare un secondo, riprendere infine ad agitarlo
ma più lentamente. Servire subito.
1965 Harry Schraemli: Manuel du bar. Seite 353. Bee’s Knees Cocktail.
1 cuillère à bar miel, 1/6 jus de citron, 5/6 gin. Bien agiter.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 42. Bee’s Knees Cocktail.
3/4 ounce orange juice 1/2 ounce lime juice
1 teaspoon fine grain sugar 1 1/2 ounces white label rum
Shake with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 32. Bee’s Knees Cocktail.
Shaker. 1 cb [cuillère de bar] miel, 1/6 jus de citron, 5/6 gin.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 80. Bee’s Knees.
1 ounce gin
Juice of 1/4 lemon
1 teaspoon honey
Shake with shaved ice. Strain into chilled cocktail glass.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 38. Honey Cocktail.
2 oz. dry gin
1 teaspoon honey
1 juice of a lime
Shake well with ice and strain
into a cocktail glass.
1976 Brian F. Rea – Brian’s Booze Guide. Seite 38. Bees’ Knees.
Blend/strain into pre-chilled cocktail glass
1/2 ounces Light Rum
3/4 ounce Orange Juice
1/2 ounce Lime Juice
2 dashes Orange Bitters (optional)
Garnish with Orange Peel
1977 Stan Jones: Jones’ Complete Barguide. Seite 225. Bee’s Knees.
Cocktail Glass Shake
1-1/2 oz gin
1/2 oz honey
1/2 oz lemon juice
Variation
1-1/2 oz applejack
1 oz lemon juice
1/2 oz honey
Variation:
1-1/2 oz Rum
1/2 oz orange juice
1/2 oz lime juice
1/2 oz honey
2 dashes orange bitters
Orange peel
2010 Jason Kosmas & Dushan Zaric: Speakeasy. Seite 109. Bee’s Knees. 2 ounces Cadenhead’s Old Raj gin 55; 1 ounce Honey Syrup; 3/4 ounce lemon juice; garnish: 1 lemon twist.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 59. Bee’s Knees. 6 cl Plymouth Gin; 2,5 cl Zitronensaft; 2,5 cl Honigsirup.
2014 Dave Arnold: Liquid Intelligence. Seite 133. Bee’s Knees. 60 ml gin; 22,5 ml honey syrup; 22,5 ml lemon juice; garnish: lemon wheel.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 140. Bee’s Knees. 2 ounces Tanqueray London Dry Gin; 3/4 ounce lemon juice; 3/4 ounce acacia honey syrup; 3 drops Scrappy’s lavender bitters; garnish: 1 cherry.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 85. Bee’s Knees. 60 ml Old Tom Gin (Hayman’s); 22 ml honey syrup; 22 ml lemon juice; garnish: lavender sprig.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 130. Bee’s Knees. 2 ounces London dry gin; 3/4 ounce lemon juice; 3/4 ounce Honey Syrup. Seite 45. Honey Syrup. 540 grams acacia or wildflower honey; 100 grams warm filtered water.
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