Bitter Bee Cocktail

rosemary gimlet and bitter bee cocktail
Photo: Justin Walker
Prep Time:
10 mins
Total Time:
45 mins
1 drink

Shake up tequila with homemade honey-cardamom syrup, tart grapefruit juice, and Angostura bitters for a refreshing, alluringly pink drink.


Honey-Cardamom Syrup

  • 8 cardamom pods, crushed

  • ¼ cup honey


  • 2 ounces tequila blanco, such as Espolon

  • ¾ ounce fresh grapefruit juice, plus a wedge for serving

  • 3 to 4 dashes Angostura bitters


  1. Honey-Cardamom Syrup:

    In a small saucepan, toast cardamom over medium-high heat until fragrant, 1 minute. Stir in 1/2 cup water and honey. Bring to a boil, then reduce heat; simmer 5 minutes. Let cool completely. Strain; discard solids. Refrigerate in an airtight container up to 1 week.

  2. Cocktail:

    Combine tequila, grapefruit juice, 3/4 ounce syrup, and bitters in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain and serve on ice, garnished with grapefruit wedge.

Cook's Notes

Tart grapefruit is called for here; if using a sweeter variety, swap half the grapefruit juice for lime juice.

This recipe is scalable for a crowd: Place the ingredients in a large pitcher. Fill halfway with ice; stir with a long spoon until outside of pitcher is frosty. Strain into glasses; serve with garnishes.

Related Articles