Honey is one of nature’s best treats. It’s sweet, it’s sticky, and it’s absolutely delicious! If you’re looking to add a funky twist to your cocktails, consider swapping out traditional simple syrup for raw honey. Honey’s unique viscosity and enchanting taste will add a whole new dimension of delectable to your cocktails. From the Bee’s Knees to Sam Ross’ Penicillin, this wholesome golden nectar has emerged as a bartender’s favorite secret weapon. Take a look at a simple honey syrup recipe, and how to include it into 5 of our favorite honey cocktails!
How to make honey syrup
Straight honey is usually too thick and sticky to use in a shaker. It gets clumped up, stuck to the sides of the tumbler, and can sometimes overpower the taste of the drink. That’s why many bartenders turn to making an easy, tasty honey syrup instead.
Simply combine 1 part honey to 1/3 parts hot water. Mix well and voila! You’ve got a rich, viscous honey syrup that can be substituted into your favorite recipes.
The Brown Derby
This suave blend of fruit juice, honey, and bourbon was created at the Vendôme bar in Hollywood in 1930. It’s slightly tart with some subtle sweetness.
What you need:
- 2 oz. bourbon
- 1 oz. fresh grapefruit juice
- ½ oz. honey syrup
- Cocktail shaker & strainer
- Ice
How to make it:
Fill the cocktail shaker with ice and pour in the ingredients. Shake until chilled and strain into a cocktail glass with a grapefruit twist.
The Bees Knees
This cocktail is a Prohibition-era classic. It’s brightly flavored, lightly sweetened, and an overall crowd favorite.
What you need:
- 2 oz. gin
- 1 oz. honey syrup
- 1 oz. fresh lemon juice
- Cocktail shaker & strainer
- Ice
How to make it:
Fill the cocktail shaker with ice and pour in the ingredients. Shake until chilled and strain into a coupe or martini glass and garnish with a lemon twist.
Gold Blossom Margarita
Who doesn’t love a refreshing margarita? This honey-inspired rendition is a twist on a classic margarita with hints of honey and orange.
What you need:
- 1.5 oz. reposado tequila
- 1 oz. honey syrup
- 1 oz. lime juice
- 0.5 oz. Grand Marnier
- 0.5 oz. lemon juice
How to make it:
Fill the cocktail shaker with ice and pour in the ingredients. Shake until chilled and strain into a glass and garnish with a honey drizzled lime wheel.
The Penicillin
Created by Sam Ross in the mid-2000s, The Penicillin has notes similar to a Whiskey Sour but with a refreshing twist.
What you need:
- 2 oz. blended scotch
- ¾ oz. fresh lemon juice
- ¾ oz. honey-ginger syrup *
- ¼ oz. Islay single malt scotch whiskey
How to make it:
Fill the cocktail shaker with ice and pour in the first 3 ingredients. Shake until chilled and strain into a glass with fresh ice. Top with Islay single malt scotch whiskey and garnish with candied ginger.
*To make honey-ginger syrup, peel and thinly slice 3 oz. of ginger and place in a saucepan with 1 cup of honey syrup. Bring to a boil, then reduce heat and simmer for 5 minutes. Allow to cool and place in the refrigerator for 12 hours. Strain and store in a sealed container.
Wildflower Honey Punch
This tropical sangria has a touch of natural sweetness that packs a powerful, flavorful punch. Layering Angostura bitters atop of the glass will give this drink a beautiful Ombre effect, perfect for sipping poolside in the warmer months!
What you need:
- 1.5 oz. honey whiskey
- 1 oz. lemon juice
- 1 oz. orange juice
- 0.5 oz white wine or sangria
- 0.5 oz. honey syrup
- 0.5 oz. peach nectar (or Peach Schnapps)
- Dash of Angostura bitters
How to make it:
Fill the cocktail shaker with ice and pour in the first 6 ingredients. Shake until chilled and strain into a glass with fresh ice. Top with bitters and garnish with a lemon wedge.
Interested in other ways you can utilize honey? Click here to learn more about this liquid gold.