Hive’s Heart Cocktail
This romantic cocktail gets sweetness from strawberry-honey syrup (St. Valentine is the patron saint not only of lovers, but of beekeepers). Two kinds of rum give it a boozy kick, and it gets a depth charge from an unusual acid: balsamic vinegar, a great complement to strawberries. Chocolate bitters bring it all together.
Make ahead: The strawberry-honey syrup needs to be made at least 1 hour before making the cocktail.
Storage: Refrigerate the strawberry-honey syrup for up to 2 weeks.
Ingredients
For the strawberry-honey syrup
- 1 cup mild honey, such as clover
- 4 ounces fresh strawberries (6 to 8 berries), stemmed and roughly chopped
- 1/2 cup water
- 1 pinch fine salt
For the drink
- 1 slice fresh strawberry, for garnish
- 1 large ice cube, plus smaller ice cubes for mixing
- 2 dashes chocolate bitters, such as Scrappy’s or Angostura Cocoa brands
- 1 1/2 ounces white blended rum, such as Probitas
- 1/2 ounce black rum, such as Cruzan Black Strap
- 1 ounce strawberry-honey syrup
- 1/2 teaspoon balsamic vinegar
Directions
Step 1
Make the strawberry-honey syrup: In a small saucepan over medium-low heat, combine the honey, strawberries, water and salt and stir until the honey is fully dissolved. Bring to a boil for about 15 seconds, then reduce the heat to low and cook until the strawberries are softened and translucent, 5 to 7 minutes. Remove from the heat and let cool completely, at least 1 hour. Strain the solids and discard or save for another use (such as an ice cream topping,) then transfer the syrup to a lidded jar or bottle with a cap. You should get about 1 1/2 cups. Use right away or refrigerate until needed.
Step 2
Make the drink: Put a large ice cube in a rocks glass and prop the slice of strawberry on the rim. Add ice to a mixing glass, then add the bitters, white and black rums, the strawberry-honey syrup and balsamic vinegar. Stir to chill and dilute, then strain over the ice cube and serve.
Notes
You should have enough syrup for 12 drinks.
