Spirits Gin Bee's Knees 5.0 (1) 1 Review The Bee’s Knees combines the bright and lightly sweet flavors of lemon, honey and gin. This classic cocktail is traditionally served up, but Chef Missy Robbins prefers hers on the rocks. Slideshow: More Gin Cocktail Recipes Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing By Missy Robbins Missy Robbins Born: Washington, DC; 1971. Raised: North Haven, CT. Education: Peter Kump's New York Cooking School, New York City. Experience: 1789, Washington, DC; Wheatleigh, Lenox, Massachusetts; March, Arcadia and Lobster Club, New York City; Spiaggia, Chicago. How she got into cooking: "When I was an undergrad at Georgetown in Washington, DC, I found out that a friend of mine was cooking at Charlie Trotter's after she'd gone to Northwestern in Chicago. I thought, If she can cook there, I can, too. I sent Charlie Trotter a letter. And he called me back! My roommate said, 'Charlie Trotter is on the phone for you." It was unbelievable. He told me I could come out and intern, but I should really get a job in DC." Memorable cooking experience: Cooking at March with guest chef André Soltner, the legendary former chef of NYC's Lutèce. "He was behind the line all day; he was so sweet and so cool." Pet peeve in the kitchen: "My chefs have them listed, they're hanging on the wall. Giant chunks of cooked carrots in staff meal is one of them. I'm also not a big fan of 'Oui chef' as a response to a question." Favorite kitchen tools: Her pasta gadgets, including her manual pasta machine and the chitarra, a frame strung with wire for making thick and thin pasta strands. "If I could just roll out pasta all the time, I'd be a happy camper." Advice to future cooks: Take your time. "I've taken the really long path. A lot of people open their own places before they're 30. That's hard. You can't go back to being a line cook after you've become a chef-owner; you get further and further away from focusing on basic skills. Enjoy the time when you can really cook." Favorite cookbook/chef bio/etc: The Encyclopedia of Pasta (Oretta Zanini de Vita), translated by Maureen Fant, and the River Café cookbooks. Food & Wine's Editorial Guidelines and Carrie King Published on October 4, 2017 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking Total Time: 15 mins Yield: 1 cocktail Ingredients HONEY SYRUP: 1 cup water 1 cup honey COCKTAIL: 2 ounces gin ¾ ounce lemon juice ½ ounce honey syrup Directions Make the honey syrup Combine the honey and water in a small saucepan over low heat, cooking until the honey dissolves. Remove from the heat and transfer to a glass container. Reserve. Make a cocktail Put the gin, lemon, and honey syrup in a cocktail shaker with ice and shake well. Pour into a coupe or, as I prefer, serve in a rocks glass over ice. Rate it Print