Honey Syrup

Straight honey is too thick to mix into cold drinks, so bartenders thin it with warm water — usually a 1:1 ratio — to make honey syrup. It’s the backbone of the Gold Rush and the Bee’s Knees, two of the best bourbon and gin cocktails out there. Different honey varieties change the flavor dramatically: wildflower goes floral, buckwheat goes dark and funky. Make a batch on Sunday night and it’ll last two weeks in the fridge. Use it anywhere you’d reach for simple syrup but want more character.

Last modified on October 15, 2026