Step by step
- Weigh 100 g honey and 100 g warm water.
- Stir until evenly combined; avoid adding more water by eye.
- Cool, label as 1:1 honey syrup, refrigerate and prepare a small quantity.
- Start by replacing a recipe's simple syrup with a similar amount, then adjust for that honey's flavour.
Common mistake
Honey varieties differ. Dark honey may dominate delicate spirits, and a honey syrup recipe with a different ratio needs different quantities.
Try it
Make a lemon sour with honey syrup and compare its aroma with a simple-syrup version.
Use the ratio calculator for editable starting points or explore cocktail recipes.