Ingredients: * 2 oz gin * 0.75 oz honey syrup (3 parts honey, 1 part water) * 0.75 oz lemon juice Background: The origins of the Bee’s Knees are generally accepted as being a concoction of the Prohibition era, especially given its name being commonly used slang in the 1920s for something being “the best” or “top-notch”. Though not written or published anywhere I can find, the Bee’s Knees apparently started as a cocktail comprised of equal parts gin, honey, and lemon juice, which while sounding both overly sweet and sour, was a byproduct of using the poor quality “bathtub gin” that was available and an attempt to mask its flavors both on the palate and the breath. It is generally believed that David Embury’s The Fine Art of Mixing Drinks was the first published recipe of the Bee’s Knees in 1948, but in doing my usual recipe/history research, I saw that The PDT Cocktail Book references a Frank Meier, bartender at the Ritz in Paris, publishing his recipe in The Artistry of Mixing Drinks in 1937. A little further digging uncovered research primarily conducted by Erik Ellestad on Savoy Stomp (linked in the links section), finding an even earlier mention of the Bee’s Knees in World Drinks and How to Mix Them in 1934 by Bill Boothby, a bartender in San Francisco. Though Frank Meier’s recipe for the Bee’s Knees more closely resembles the drink as we know it today, some credit should probably also go to Bill Boothby as well.