This week, the annual Saveur Blog Awards released their 2015 nominations. I look forward to this each spring, mostly because I follow a lot of food blogs, and more recently because this year, I kind of am one. I love to curl up with the list, discovering new voices and delighting in seeing some of my favorites being recognized.

In the “Best Spirits & Cocktail Coverage”, I wasn’t surprised to see some well-known blogs nominated, like Stir & Strain and Gastronomista. And deservedly so—their blogs are innovative and fresh, and they know the facets of mixology well. I was also excited to read about a few new names, like Tuxedo No. 2, which was instantly added to my to-follow list.

While browsing this list of such accomplished spirits blogs, I couldn’t help but feel a little lacking. These guys know their stuff. They are well-versed in all things cocktail-related and are deep in the industry trenches. They speak to the Avid Cocktail Connoisseur and they do so with conviction. Which made me wonder—should I be talking to that person, too? Am I doing this wrong?

Over the past six months, I’ve posted straight cocktail recipes, and other times I’ve let my voice in and opened up about things that go beyond the cocktail shaker. And I have to say, the posts that fall into the latter category are the ones I take the most pride in after I hit “publish”—not the ones in which I experimented with a unique ingredient or created an elaborate drink.

As with every creative endeavor, comparison is unavoidable. It’s also the thief of joy. Not only do I compare my blog to other cocktail blogs, but I also compare it to my favorite lifestyle and photography blogs. Too often there is a little nagging voice telling me to be more like them, mimic what made them successful, follow the leader.

But in reality, I know that’s not me. I know that’s not what I want this blog to be about. I’m not a cocktail expert and I probably never will be. And that’s OK. It’s OK not to be everybody else.

This blog is less about fancy liquor characterizations and more about fresh ingredients. It’s less about spending your paycheck to build a 50-bottle home bar, and more about creating simple drinks you can make at home with ingredients you have on hand. It’s less about the cocktail and more about the conversation you have while sipping that cocktail.

As I move forward in this blogging adventure, I hope I can continue to find and honor my voice, while taking bits and pieces of inspiration from blogs and websites I admire. And if someday I happen to find myself on that Saveur list, I’ll know that it was me who was recognized, not a well-made Manhattan. And that may be the greatest recognition there is.

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Onto our regularly scheduled programming! This simple, refreshing cocktail is a great one to make mid-week—easy to pull together, common ingredients, light and airy. It’s a combination between a Tom Collins and a Bee’s Knees, with just a little twist with the addition of lavender (which is completely optional!)

As the summer months approach, there will only be more of these fresh, classic cocktails that are easy to make and even easier to sip. It’s going to be the best.

Bee’s Collins

• 1 ½ oz gin – I used Venus Spirits Blend No. 1, which I cannot recommend enough—super floral and citrus-y
• 1 ¼ oz lavender honey (recipe follows) – plain ol’ honey or honey syrup would work great too
• 1 ¼ oz fresh lemon juice
• club soda or seltzer
• lemon sugar for rimming (simply combine 1 tbsp lemon zest and ⅓ c. sugar)

Assembly:
Rim a highball or lowball glass with lemon juice and then the lemon sugar; fill with ice. Add ice and first three ingredients to a shaker; shake until very cold. Pour into the ice-filled glass. Top with club soda or seltzer water. [Do you know what differentiates the two? I didn’t. Club soda has minerals added, while seltzer is just artificially carbonated. To the average consumer, there isn’t a noticeable difference.]

Garnish with a lemon wedge, honeycomb or lavender!

Lavender Honey
Bring ½ cup sugar, ½ cup water, 2 tbsp honey, and 2 tsp dried or fresh lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl.

Barware notes: The lowball glass was an old IKEA find. The honey-filled container is a working glass from Crate & Barrel.