Honey Syrup
Honey diluted with water for easy mixing. Honey is too thick to incorporate directly into cold cocktails — this syrup solves that problem while preserving honey's floral complexity.
Yield: About 1 cupUp to 3 weeks refrigerated
Ingredients
- honey¾ cup (255g)
- warm water¼ cup (60ml)
Instructions
Combine the honey and warm water in a jar or bowl. Stir until completely combined — the warm water helps the honey dissolve quickly. No heat needed. Transfer to a clean glass bottle and refrigerate.
Tips
- 1.Use a good-quality honey — the flavor comes through in the cocktail. Wildflower honey is versatile; buckwheat honey adds a more robust, almost molasses-like depth.
- 2.The 3:1 ratio (honey to water) produces a syrup that's sweeter than simple syrup — use slightly less than the recipe calls for if substituting.
- 3.Honey syrup is essential for the Bee's Knees (gin, lemon, honey) and the Gold Rush (bourbon, lemon, honey).