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Grapefruit Bees Knees Mocktail in a class with a spring of rosemary and a lime garnish. A sliced grapefruit and lime are on a cutting board to the left.


Recipe from Tea Infusiast
A grapefruit- and honey-based fizzy mocktail
Servings 1


  • 1/2 oz honey syrup (or more, to taste)
  • 2 oz grapefruit juice
  • 2-4 drops Angostura Bitters
  • 4 oz seltzer
  • 1 sprig rosemary (optional)


  • TO MAKE THE HONEY SYRUP (more than you need for this recipe): Combine equal parts honey and water in a saucepan. (You can use as little as ¼ c. each.) Stir over medium high heat until dissolved, then add one more minute. Cool and refrigerate in an air-tight container for up to a week.
  • TO MAKE THE MOCKTAIL: Combine room temperature (or even better, chilled) honey syrup, grapefruit juice and Angostura Bitters. If you are using the optional rosemary sprig, pour the liquids over it to infuse a stronger rosemary flavor or add it at the end for a more subtle one. Top with seltzer. Enjoy!


Keep the Angostura bitters on the low end, 1-2 drops only, and add a small squeeze of lime.  Check the sweetness and adjust honey syrup to taste.
Honey syrup dissolves beautifully in any drink. If you drink sweetened iced tea, for example, that’s a great way to use extra honey syrup.