Bebbo Cocktail, Difford’s
A syrup produced by bees (apis). Pure honey is 82% sugar and very viscous, if you add 64g water to every 100g honey you can make a thinner honey syrup that will substitute (with respect to sweetness) for simple syrup in any recipe, equivalent to 1.1:1 honey to water by volume. We try to always use 1:1 syrups by mass. However, most sources measure honey syrups by volume, this tends to make comparing recipes across sources that use honey syrups complicated, we tried to state what the original source uses in the recipe text. If no extra information is given, assume the syrup to be 1:1 by volume (eq ~1.4:1 by mass). Proteins in natural honey provide structure to bubbles in shaken drinks.
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
A citrus juice from the red colored blood orange. Its characteristic color forms when the orange develops in low temperatures during the night. Its flavor is deeper and more raspberry-like than regular oranges.
Stir honey with lemon juice in a shaker tin to dissolve. Add ingredients and shake with ice. Fine strain into a coupe. #shake #straight
The OG Bebbo calls for orange juice, not blood orange. This is a modern adaptation from Difford’s. Try both!