If simple syrup's a very regular part of your bar repertoire, then you might want to consider adding honey syrup into the mix.
Honey lends a grassy, floral flavor to drinks, but it doesn't pour well and can crystallize. Honey syrup offers the same flavors but makes the nectar much easier to use: it pours smoothly, incorporates well, even in ice-cold drinks, and stores for up to a month.
Use the basic recipe to sweeten everything from tea to sorbet to mojitos, or infuse it with different herbs if you're in the mood to go crazy. For the no-recipe recipe, read on.
- 1 cup honey
1 cup water
- In a small saucepan, heat honey, then add in water.
- Stir until fully incorporated, then let cool before refrigerating.
Makes 2 cups honey syrup.
- North American