How do you serve a classic cocktail when the thermometer’s hovering around the century mark? By pumping it through a slushie machine or blender. “This works really well in Austin,” says King Bee Lounge owner Billy Hankey. “It’s easily one of our best-selling drinks, and people are pretty bummed if we ever run out, so we make sure that never happens anymore.”
2 oz. gin
1½ oz. fresh lemon juice
1¼ oz. honey
2½ cups crushed ice
Garnish: edible orchid
Combine all the liquid ingredients in a blender and blend until the honey dissolves (this is easier if the honey is warm—try placing the honey bottle in a hot-water bath for a few minutes before use). add the ice and blend until smooth. Pour into the glass, then garnish.
Billy Hankey, King Bee Lounge, Austin