The bar at the Gamlin Whiskey House (236 North Euclid Avenue; 314-875-9500) is quite an impressive display -- shelves upon shelves of whiskey bottles, around 350 in total. You could sit for hours just scrolling through the bourbon and Scotch list.
When faced with such a tough decision, it's best to just ask a pro. Thankfully, veteran bartender Kelly Tindall throws together a simple but delicious drink with a twist -- the "Bees Knees."
Located in the heart of the Central West End, the Gamlin Whiskey House pulls in serious drinkers looking for more than a Jack and Coke. The cocktail list features several ways to enjoy whiskey without going overboard -- subtle additions that enhance rather than overwhelm.
According to Tindall, "Bees Knees" is a fan favorite, thanks in large part to the honey-laced ice cubes, an ingenious touch. The rye whiskey and ginger beer swirl together, creating an amber hue, so when three golden honey cubes begin to dissolve it makes for a beautiful little drink. The best part, of course, is the taste -- sugary sweet, followed by some heat. The drink only gets better and better with time. As Tindall explains, "It gets a little sweeter as you drink it. Just let the ice cubes dissolve, and the drink mixes itself."
By the time you reach the last quarter of the glass, the syrupy remnants make for a delicious finish. Rather than watered-down remains, you'll get a considerable splash of whiskey-soaked honey -- as if the rye adhered magically to the cubes.
Magic or not, it turns out that these charmed cubes are easily reproduced: Just take four parts water with one part honey and pour into an ice tray. (Tindall suggests local honey from one of the vendors down in the Soulard Market.)
After the jump, find out how to make the rest of the "Bees Knees" at home.
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