Josh Pearson's recipe for Mick Klug Raspberry & Cilantro Beese Knees
When the Sepia mixologist saw the season’s first raspberries at the market, he lunged. ”When they’re this early they’re not too sweet,” he says. “They have a dark raspberry taste without too much sweetness, which works in cocktails really well.” For this twist on the classic Bees Knees (honey, lemon, gin), Pearson reached for another market ingredient—fresh sprigs of cilantro. Even his honey was local. For that matter, so was the gin—though, alas, that’s one thing not available at farmers’ markets—yet.
Find Mick Klug raspberries at Lincoln Square’s farmers’ market, Tuesdays, 7am–1pm at 4700 N Lincoln Ave, through Oct 26. EBT/Link accepted.
Mick Klug Raspberry & Cilantro Bees Knees
5 leaves of cilantro
2 oz North Shore No. 6 Gin
1 oz lemon juice
¾ oz honey
In a shaker, muddle the raspberries and four leaves of cilantro. Add remaining ingredients and ice. Shake well. Double strain over ice in a rocks glass. Garnish with the remaining sprig of cilantro.