Recipes by Laurent Morisse
The Royal Bee
1 OUNCE OF DRY GIN
1 TEASPOON ROSEMARY SYRUP (RECIPE BELOW)
1 TEASPOON LEMON JUICE
1/2 TEASPOON BEE MANA
CHAMPAGNE TO TOP OFF
Add all ingredients except the Champagne to a cocktail shaker with a few cubes of ice. Shake vigorously and strain into a cocktail glass. Top with champagne and serve.
A FEW SPRIGS FRESH ROSEMARY
2/3 CUP FILTERED WATER
1/3 CUP HONEY
Place all ingredients in a small sauce pan and bring to a simmer. Stir to dissolve the honey and remove from heat. Strain and chill.
1/2 TEASPOON THE MATCHA
3 OUNCES HOT BUT NOT BOILING FILTERED WATER
1 TABLESPOON THE COCONUT BUTTER
1 TEASPOON RAW HONEY
1 OUNCE RHUM AGRICOLE
Place matcha and hot water in a small bowl and whisk until foamy and well combined. It's ideal at this point (but not imperative) to let cool to room temperature. Add to a blender with the remaining ingredients and blend until well combined. Serve over ice.