Yash Lakhan
April 22, 2025
Honey-infused simple syrup is added with purpose in a cocktail — it blends, binds and builds a drink unlike raw honey. Dissolving readily, it enables mixologists to have control over consistency and distribution when stirred into a spirit-led concoction or shaken into a citrus-dominant pour, maintaining its place without clouding flavour profile.
120 ml raw honey 120 ml filtered water Additional Ingredients [optional] 1 small sprig of rosemary or thyme 1 strip of orange or lemon peel 1 small piece of ginger
Combine honey and water together in a tiny saucepan to begin the process of creating an infusion.
Heat gently over low to medium heat, stirring until the honey has fully dissolved without boiling.
Add additional infusions, if using, once the honey has dissolved and steep on low heat for an additional 5–10 minutes.
Take off the heat and allow it to cool completely with the infusion ingredients before straining into a sterilised glass jar or bottle; refrigerate for up to 2 weeks.
Apply a 1:1 ratio for cocktail syrup; for a thicker syrup ideal for dessert applications or glazing fruit, use a 2:1 ratio of honey to water.