The Biggar cocktail collection
Plum Bee's Knees
A Prohibition-era classic with a Clyde Valley twist: plum gin, lemon and honey shaken with egg white for a soft, silky foam.
- Time
- About 5 minutes
- Glass
- Coupe glass
- Technique
- Shake and double strain
Start with the essentials
What you’ll need
Servings: 1
Ice & garnish
A dehydrated plum slice, or a little lemon peel, with a drizzle of honey over the foam
Ice cubes for shaking; serve without ice
Equipment
A measure, cocktail shaker, bar spoon and fine strainer
A few simple steps
How to make it
Dissolve the honey
Add the plum gin and honey to a shaker and stir until the honey has dissolved.
Shake with ice
Add the lemon juice, egg white and ice. Shake until well chilled.
Dry shake
Strain out the ice and shake again for 20 to 30 seconds to build the foam.
Strain and garnish
Double strain into a coupe. Garnish with a plum slice or lemon peel and drizzle a little honey over the foam.
Stirring the honey into the gin before anything cold goes in stops it seizing into a lump. Clyde Valley Plum Recipe is a seasonal release, so this one is an autumn drink.
Our suggested spirit
Make it a Biggar.
Made with Clyde Valley Plum Recipe, our autumn limited edition infused with plums grown in the Clyde Valley. Anthony's take on the Bee's Knees.
Discover Clyde Valley Plum Recipe →
More cocktails with Clyde Valley Plum Recipe →
Adds one bottle of Clyde Valley Plum Recipe to your basket. Other ingredients are not included.
Recipe reference: Biggar Gin — Biggar Bees Knees. Method written for the Biggar collection. Preparation time is an estimate.
Contains egg. Check all ingredient labels for any additional allergens.