The Exchange Raleigh Is Introducing Honey-Based Cocktails


Local bees are bringing homegrown honey to The Exchange

Now buzzing: Honey is soon coming home to The Exchange Raleigh via Buddha Bee Apiary’s Raleigh-bred beehives. Adding to the development’s MO to amplify wellness and nature, the hives are set for a soft launch in an off-the-beaten-path pollinator garden this spring featuring custom-painted beehives by Durham artist Sara Bordner. Building more buzz, find renowned bartender Brian Van Flandern—famed for developing the bar program at New York City’s three-star Michelin restaurant Per Se—mixing up a lineup of craft cocktail recipes incorporating the fresh honey. … Try your hand at mixing up one of the bevs via the recipes below—it’s sure to be the bee’s knees! 


• 2 oz. Woodford Reserve bourbon
• 1/2 oz. Exchange honey syrup
(1:1 honey + water) 
• 2 dashes Angostura bitters
• 2 Luxardo maraschino cherries
• 1/2 thick-cut orange wheel

Add first three ingredients to a mixing tin and muddle thoroughly. Add a large ice cube, shake vigorously and double-strain into rocks glass over fresh ice. Garnish with the orange wheel skewered with cherries and serve. 


• 3 oz. Champagne
• 1/2 oz. Tanqueray gin
• 1/2 oz. peach puree
• 1/4 oz. fresh lime juice
• 3/4 oz. Central Park honey syrup
(1:1 honey + water) 
• 2 dashes Fee Brothers peach bitters
• Peach slice for garnish

Add all ingredients to a Champagne flute, leaving the Champagne to pour last very slowly. Use a long spoon to pull the ingredients from bottom to top. Garnish with a peach slice and serve. 


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Angela Brown
Angela Brown is the author of our Business & Economy section.