To show off its bee program and celebrate its 30th anniversary, Fairmont Chateau Whistler's Mallard Lounge came up with this updated version of the Bee's Knees cocktail. This take on the Prohibition classic uses house-made beeswax gin and combines it simply with vanilla syrup, and fresh squeezed lemon to let the work of the hotel’s rooftop honeybees shine through.
Add all ingredients, except garnish, to a martini shaker, shake for 5 seconds, and then strain into a coupe glass.
To garnish, dip the rim of the glass in lemon juice then again in dehydrated honey or a simple white sugar rim will also suffice. Garnish with a lemon twist.
Seal gin and beeswax in a bag and sous vide for 2.5 hours at 68 degrees Celsius.
Plunge bag into iced water to cool the gin immediately after cooking. Strain out any sediment and wax through a coffee filter.
Note: if you do not have a vacuum sealing machine, then a Ziplock bag can be used to seal the gin and beeswax. Place in a pot of water on the stove using a temperature probe to ensure the beeswax does not exceed 70 degrees Celsius.