The early May bank holiday is set to be glorious. Flowers are blooming, the sun is shining and (by Yorkshire standards at least) it’s hot! I’ve spent the last few days in the garden – potting up tomatoes, herbs and courgettes – and in the evening have been playing around with new seasonal cocktail recipes. There’s something about balmy evenings that invites lolling in a deck chair with glass in hand, and considering how long we’ve had to wait for some appropriate weather this year, I’m not going to let the opportunity go to waste!

With the flowers busy with bees it seems only right to put together a drink that features some of the amazing honey our region has to offer, and as no cocktail showcases the ingredient as famously as a Bees Knees, it seems like a pretty favourable jumping off point.

The traditional Bees Knees is one of those Prohibition Era drinks that – along with the Last Word and the Aviation – has made a roaring return to cocktail lists in the last few years as bartenders have worked to recapture some of the playful glamour of the 1920s. The original recipe calls for gin, lemon juice and honey syrup, and is easeful and delicious, with varying levels of complexity and flavour depending on the honey used.

Now, as much as I love gin, there’s a spirit that I think works even better with honey, and that’s Mezcal. The honey’s sweetness pairs beautifully with the spirit’s intense smokiness and really draws out its more subtle characteristics. Combine that with citrus, and some well chosen herbs or flowers, and you’re on to a winner. If you haven’t had a chance to try it yet,  give it a whirl.

In addition to the honey I’ve given this cocktail an extra floral nudge by introducing lavender extract. It not only adds another layer of flavour, but really draws together the other elements of the drink. It’s also a really beautiful way to celebrate the onset of the warm season, and to take what could otherwise be a rather Autumnal drink into the summer garden.

In this recipe I would suggest using a honey with a good flavour profile. With the Yorkshire Moors on our doorstep I’m often inclined to reach for heather honey – it tends to have a warm, floral, almost caramel flavour and a slightly gelatinous texture – but a good wildflower variety would also work well.

Ingredients

50ml Mezcal

15 ml honey syrup (recipe below)*

20ml lemon juice

Quarter teaspoon of lavender extract (culinary grade)

* For the honey syrup: Gently heat equal parts honey and water until completely combined then set aside to cool.

Method

1. Add all of the ingredients to a cocktail shaker. Fill with ice and shake until very cold. Strain into a coupe or martini glass and serve immediately.