The Burns & The Bees

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Cocktail History

The Burns & The Bees is a Sips From Scripts original cocktail that was created to accompany a jenga-style party game called Tipsy Tiles that was created by Kirsten Schulz. In the description of her game, Kirsten explains that its creative rules came to be over “many tequila-infused nights,” so we chose a poblano-infused tequila for the base, sweetened it with honey, and topped it with a spray of mezcal so it would be sweet, spicy, and a little bit smoky—just like the game.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Poblano Pepper-Infused Tequila: This is a type of tequila made with poblano pepper, unaged agave, and water. We used El Jimador Tequila Silver because it has a light and palatable agave flavor. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Agave Blanco Spirit infused with poblano pepper in place of the tequila.

Triple Sec: This is a liqueur made with bitter oranges, lemons, sugar, and alcohol. We used Cointreau because it’s one of the highest quality orange liqueurs on the market. For a mocktail version of this drink, try Lyre’s Orange Sec Non-Alcoholic Spirit in place of the orange liqueur.

Raspberry Liqueur: This is a liqueur made with raspberries, sugar, and alcohol. We used Chambord Liqueur because it has rich notes of blackberries, blackcurrants, Cognac, vanilla, citrus peel, honey, and spices. For a mocktail version of this drink, try Monin Premium Wild Raspberry Syrup in place of the raspberry liqueur.

Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.

Honey Syrup: This is a sweetener made with honey and water. We made ours at home using Alex’s simple recipe.

Hot Pepper Bitters: This is a spirit made with peppers, botanicals, herbs, and alcohol. We used Infuse Bitters Tres Amigos Bitters because they have a unique hot habanero, Thai chili, and Puya pepper flavor.

Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. We used Del Maguey Vida Mezcal because it has a palatable mezcal flavor with notes of ginger, cinnamon, and tangerine. For a mocktail version of this drink, try MONDAY Zero Alcohol Mezcal in place of the mezcal.

Lime Slice: This is a slice of lime that has been cut into a half wheel shape.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.

Tasting Notes

The Burns & The Bees features the aromas of mezcal and poblano pepper, the noticeable sweetness of honey at first taste that’s balanced by the lime and then followed by the two fruit liqueurs when swallowed. Thanks to the poblano, the flavors are then all complemented by a lingering, deep earthy spiciness to remind you that this recipe is a serious drink at heart.

Our Opinion of This Cocktail Recipe: We both really enjoyed this spicy take on a tequila cocktail! Alex especially loved its heat, and Kendall enjoyed the twinge The Burns & The Bees left on her tongue after the swallow.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

Take Our Quiz →

Recipe

AuthorSips From Scripts

Yields1 ServingPrep Time5 mins

Ingredients
 2 oz Poblano-Infused Tequila
 ½ oz Triple Sec
 ¼ oz Raspberry Liqueur
 1 oz Lime Juice
 1 dash Hot Pepper Bitters
 1 Spray Mezcal
 1 Lime Slice

Method
1

Add tequila, triple sec, raspberry liqueur, lime juice, honey syrup, bitters, and cubed ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a cocktail glass.

4

Spray mezcal over top.

5

Garnish with lime slice.

Ingredients

Ingredients
 2 oz Poblano-Infused Tequila
 ½ oz Triple Sec
 ¼ oz Raspberry Liqueur
 1 oz Lime Juice
 1 dash Hot Pepper Bitters
 1 Spray Mezcal
 1 Lime Slice

Directions

Method
1

Add tequila, triple sec, raspberry liqueur, lime juice, honey syrup, bitters, and cubed ice to a shaker.

2

Shake for 10-20 seconds.

3

Strain into a cocktail glass.

4

Spray mezcal over top.

5

Garnish with lime slice.

The Burns & The Bees

Make It a Mocktail: Use Lyre’s Non-Alcoholic Agave Blanco Spirit infused with poblano pepper in place of the tequila, Lyre’s Orange Sec Non-Alcoholic Spirit in place of the orange liqueur, Monin Premium Wild Raspberry Syrup in place of the raspberry liqueur, and MONDAY Zero Alcohol Mezcal in place of the mezcal to try a booze-free version of this drink.

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More Tequila Cocktails

If you like this tequila-based cocktail recipe, here are a few others we’ve tried that you may enjoy:

Mexican Firing Squad Cocktail Recipe

Mexican Firing Squad: A pineapple jalapeño tequila cocktail made with lime juice, grenadine, Angostura aromatic bitters, and a lime wedge

Salted Sage Paloma Cocktail Recipe

Salted Sage Paloma: A tequila cocktail made with grapefruit juice, lime juice, salted sage syrup, soda water, and sage

Mocha Spiked Horchata Cocktail Recipe

Mocha Spiked Horchata: A tequila cocktail made with horchata, cold-brew coffee, chocolate bitters, and ground cinnamon

Wild Rose Cocktail Recipe

Wild Rose: A tequila and dry sparkling wine cocktail made with pineapple gum syrup, maraschino liqueur, Angostura aromatic bitters, and a orange twist

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-02-26.

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