Eco-Cocktail - Bee-22 from Auberge du Soleil
Monday, April 25, 2011 at 11:31AM
off the vine
‚óŹ Auberge du Soleil in the Napa Valley created the ‘Bee-22’ to celebrate Earthday. A tangy blend of Marshall’s Farm wildflower honey, San Francisco’s organic No. 209 Gin, Philo Apple Farm’s apple cider syrup, fresh rosemary from our garden, and Meyer lemon juice. All organic and a wonderful spring cocktail. 


3 oz     209 Organic Gin      
0.5 oz  Marshall Farms Honey
0.5 oz  Meyer Lemon Juice
0.5 oz  Philo Apple Cider Syrup
1         Egg White

Method: Fill cocktail shaker with ice. Combine gin, honey, lemon juice, apple cider syrup and the egg white from one egg. Moisten the rim of a martini glass with lemon juice or water, then dip in Rosemary Sugar. Shake until well chilled. Strain into prepared glass. Garnish with Rosemary Sprig. Enjoy!

Cocktail Chef Vincent Lee

Article originally appeared on off the vine magazine (
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