Honey In Mixology: Exploring Different Varieties And Flavours In Drinks
Out of the multiple sweeteners that are incorporated in cocktails and mocktails, honey is an ingredient which builds a syrupy and velvet texture into drinks along with imbuing them with a sweet taste. Different kinds of honey are found in different regions, ranging from light amber and floral honeys to the slightly darker and even tarter varieties, each of which is used in different ways for crafting drinks.
Within mixology, understanding which honey to infuse in drink variations requires an understanding of the flavour profiles of these regionally distinct honeys and how they can complement the other ingredients of the cocktail. In Indian regions filled with diverse flora and fauna, many kinds of honeys are extracted from honeycombs that can imbue cocktails and mocktails with rich, syrupy flavours.
Read on below to know more about the different varieties and flavours of honey found across Indian regions and how they can be incorporated in contemporary mixology:
Jamun Honey
One of the darker and fruitier honey varieties, the jamun honey is generally produced in northern and northeastern Indian regions and carries a sweet, yet tart flavour profile. This honey variety also contains a slightly smoky touch which makes it an interesting addition to drinks containing similarly caramelised flavours of mezcal or tequila.
Jamun honey can be added as a sweetener to cocktails such as the dark rum and honey smash made using 30 ml Captain Morgan Dark Rum or any other premium rum of choice. The smoky, sweet and tart notes of honey will go well with the rum and sparkling water mixture to impart an earthy, sweet flavour to the cocktail.
Eucalyptus Honey
A popular honey variety often found in southern Indian provinces, this is an aromatic sweetener which is lightly mentholated and complete with woody tasting notes. Eucalyptus honey can be introduced as the sweet ingredient in cocktails such as the honey gin fizz prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice. This honey variety complements different herbaceous notes too, such that it goes well with ingredients like fresh rosemary and thyme used for garnishing fizzy non-alcoholic drinks.
Sidr Honey
One of the more popular honey variations found in the Indian subcontinent, this is a rich and caramelised variety with deep, earthy notes that bring in more robust flavours and golden colours into any cocktail or mocktail blend. The flavours of sidr honey have a role to play in adding sweetness to drinks containing spices such as cinnamon or nutmeg so they can undercut the more pronounced notes in these ingredients. Use sidr honey to prepare a classic cocktail like the spiced honey whisky sour concocted using 30 ml Johnnie Walker Black Label or any other premium whisky of choice.
Acacia Honey
A honey variety found in the mountainous Himalayan regions, acacia honey has a light and floral quality which makes it a suitable addition to drinks with citrus and fruity flavours. Acacia honey also has a mild golden hue that builds textural depth into cocktails. This delicate, vanilla-like sweetener is an excellent addition to drinks like a classic French 75 made using 30 ml good quality champagne and 30 ml Tanqueray No. 10 Gin or any other premium gin of choice.
Tulsi Honey
Lightly aromatic and filled with deep flavours, tulsi honey carries pronounced herbal tastes and a fragrance that lends nuance to cocktail and mocktail recipes. This honey variety found in northern Indian regions can be used to concoct simple spritzes containing peppery and sharp notes of herbs like mint and the citrus flavours of lime or lemon juice. Prepare a honey infused mint and lime smash using 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice to enable its light flavours to seep slowly into the blend.
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