The Honeybee is a sultry variation of the Bee’s Knees—a Prohibition-era classic born out of necessity and sweetened into legend. During the 1920s and early ’30s, with alcohol banned across the U.S., bootleggers churned out “bathtub gin” that was often rough around the edges. Enter the Bee’s Knees: a simple, brilliant blend of gin, lemon juice, and honey that turned questionable spirits into a sip-worthy secret. Its name? 1920s slang for “the best,” which it absolutely was.

While the drink’s exact origin remains up for debate, one prominent theory credits Frank Meier, the first head bartender at the Ritz Hotel in Paris, who included the Bee’s Knees in his 1936 cocktail guide The Artistry of Mixing Drinks. Another colorful possibility points to Margaret “Molly” Brown, the Titanic survivor and American socialite, who may have helped popularize it stateside. Either way, the Bee’s Knees became a beloved staple—an elegant symbol of resilience, rebellion, and refined taste in an unrefined time.

Fast forward nearly a century, and the Honeybee brings a golden, rum-forward glow to the legacy. By swapping gin for aged rum, this tropical evolution keeps the heart of the original intact—honey, lemon, and sophistication—but adds lush depth and warm spice. Think less speakeasy and more sunset sail: where the Bee’s Knees whispered secrets, the Honeybee hums with sunshine and smooth intention. A toast to reinvention, and a drink that’s still, well… the bee’s knees.