Different varieties of honey, and those harvested at different times of year, will have different strengths and flavor nuances. You may wish to use different types of honey according to the type of cocktail you’ll be making with it. Milder honeys, such as clover and alfalfa, lend themselves well to brighter cocktails, while richer and earthier varieties, like buckwheat, are best in dark-spirit drinks. Before making the syrup, you’ll want to taste the honey you’re using and adjust the proportion of honey to water accordingly; milder honeys may be best with a two-to-one ratio of honey to water.
- 1/2 cup honey (adjust to taste)
- 1/2 cup water
- Add ingredients into a small saucepan over medium heat.
- Stir until honey is dissolved.
- Allow to cool and transfer to an airtight container. Syrup will keep, refrigerated, for up to 1 month.