Thanks Gawd Friday’s Gone: Here’s a great cocktail called The Worker Bee from Tommy Bahama

By on March 19, 2016

Thank Gawd it’s Friday.  Time for a Cocktaildrinks worker-bee.img.png tommy bahama

Tommy Bahama has built great watering holes across three continents and when his expert bartenders offer a new cocktail, I pay attention.

Leading the charge in the great whiskey wars, TB has created a cocktail anyone can relate to.  Anyone, that is, who is just over the vodka malaise.

Here it is. Tommy Bahama’s Cocktail for the very good Friday.  Oh I know it’s a week away, but that gives you time to practice.  May I have another?

Tommy Bahama’s Worker BeeAperol_(2) bottle shot

Just the ticket for those falling out of offices on Friday afternoon


2 parts Jim Beam® Bourbonjim beam bourbon2

1 part Aperol® Aperitif**

1 part St-Germain® Elderflower Liqueur

1 part honey lemon elixir*


Build in a mixing glass.


St. Germain Elderflower liqueur has a delicate flavor and a hefty price tag.  At my liquor store they sell a kind of mini bottle that would work just fine for cocktails without adding to the national debt.elderflower St Germain elderflower liqueur


Add ice.

Shake with a Boston shaker until chilled.

Strain into glass.



Orange peel


  • Honey Lemon Elixer is simply what your Dutch uncle Fred used to recommend to heal the common cold. A dab of honey, a squeeze of lemon stirred together with a bit of hot water.  Add a shot of whiskey and you’ll feel better immediately. Drizzle a bit into your cocktail. honey

**  Aperol is yet another of the legion of Italian bitters that just smooth out the rough edges from a cocktail.  If you don’t have it, feel free to substitute Campari.  It’s slightly more alcoholic, but whoever said that was a bad thing?tommy bahama bar and restaurant sarasota_restaurant_pics


About Tommy Bahama Restaurant & Bar – NYC: Conveniently located in Midtown Manhattan on Fifth Avenue at 45th Street, Tommy Bahama Restaurant & Bar is the ideal location for lunch, dinner or Happy Hour. This two-story flagship offers something for everyone: the hip, intimate Marlin Bar features barrel-aged rum and hand-crafted cocktails, while the light, bright second-floor dining room feels like an oasis in the midst of the urban jungle.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”