Recipe

• 4 parts golden rum

• 1 part lemon juice

• 1 part honey syrup (see below)

Shake together with ice and strain into a cocktail glass. Make the honey syrup in advance using equal parts (by weight) honey and hot water.

I've been thinking more about different types of cocktail recently, and this definitely falls into the "sour cocktail" category. Like its friends the Whiskey Sour, Margarita, Daiquiri and Side-car, it contains a large dose of spirit, along with a smaller measure of lemon or lime juice, and a similar amount of some syrup or liqueur. I've had limited joy with these before, some of them tasting quite harsh or overly sour, and I worried this might be the same. It certainly has a burn to it, but after a few sips I settled into it and found it quite pleasant.

Aged rum is lovely, and the honey goes a long way here, complementing the sweet rum smell nicely. The lemon juice then cuts through all the sugar to make the thing more drinkable – though I might go for a little less next time, since this was a little sharp. I used Havana Club, so I guess this is more of a Cuba Honey Bee. Although the honey was from Buckinghamshire, so who knows what I should call it!