Zero Proof Recipe: Everbee

That hint of spring flowers in the air brings to mind bees and wild honey. This zero proof drink, created for the book by Everleaf Aperitif founder Paul Mathew is delightfully well-rounded and polished with a refined floral dryness.⁠

⁠Bee pollen gives this drink a dense nuttiness that filters the honey into an element that’s more than merely sweet.⁠⁠

“We’ve seen a lot about the importance of bees as eco-system pollinators,” he told me. “This drink is a celebration of the part bees play in making sure Everleaf’s plants are around forever.”⁠

⁠You can find the Everbee on page 123 of the book, alongside over 80 more recipes.⁠

In a cocktail shaker, combine the aperitif, cordial, and verjus and shake. Strain into a chilled 6-ounce Nick and Nora glass.

Lightly toast the bee pollen in a small saucepan to release aromas, about one minute. Add the water, lemon peel, honey, and acid and bring to a simmer over low heat, without boiling, for 8 to 10 minutes. Set aside to fully cool, then strain and refrigerate for up to 2 weeks.