Honey Simple Syrup: How to Make It, Ratios, and Cocktails to Use It In
Honey simple syrup is the trick bartenders use to get honey into cold drinks. Straight honey seizes into a sticky lump the moment it hits ice, but thinned with warm water it mixes in instantly. It takes two minutes to make, keeps for weeks in the fridge, and opens up a whole family of classic cocktails and alcohol-free drinks. This guide covers the method, the ratios, storage and how to use it.
Honey simple syrup recipe
You do not need to boil honey syrup. Just-boiled water from a kettle is hot enough to dissolve the honey, and keeping it off the stove protects the honey's aroma. Measure the honey into a heatproof jar, pour in the hot water, and stir or shake until no streaks remain. Let it cool to room temperature before sealing and refrigerating.
- 1/2 cup (170 g) honey
- 1/2 cup (120 ml) hot water
- Optional: strip of lemon peel, slice of ginger or a sprig of rosemary
- Makes about 3/4 cup
Ratios: 1:1 vs rich 2:1
The ratio changes the sweetness and texture. A 1:1 syrup by volume is the standard for most cocktail recipes. A rich 2:1 syrup is sweeter and silkier and keeps a little longer, because there is less water. Some bartenders prefer 3:1 for the Bee's Knees to keep the gin from tasting watered down.
| Ratio (honey:water) | Texture | Best for | Fridge life |
|---|---|---|---|
| 1:1 | Light, pours easily | Most cocktails, iced tea, lemonade | About 2 to 4 weeks |
| 2:1 | Rich, silky | Spirit-forward drinks, iced coffee | About 1 month |
| 3:1 | Very rich | Bee's Knees, drizzling | About 1 month or more |
Which honey to use
The honey you choose comes through clearly in a drink. Light, floral honeys like clover and orange blossom make an all-purpose syrup that suits gin, vodka, tequila and lemonade. A golden wildflower or Pure Raw honey has more body for whiskey drinks. A spoonful of dark buckwheat honey in the syrup is wonderful with bourbon, rye and coffee, but too strong for delicate drinks.
Crystallized honey works perfectly; the hot water dissolves the crystals.
Classic cocktails with honey syrup
Several of the best-known honey cocktails have New York roots. The Gold Rush and the Penicillin were both created at the Milk and Honey bar in Manhattan in the 2000s and have become modern classics.
- Bee's Knees: 2 oz gin, 3/4 oz lemon juice, 3/4 oz honey syrup, shaken
- Gold Rush: 2 oz bourbon, 3/4 oz lemon juice, 3/4 oz honey syrup, shaken
- Penicillin: blended Scotch, lemon, and honey-ginger syrup, with a float of smoky Scotch
- Brown Derby: bourbon, grapefruit juice and honey syrup
- Honey margarita: tequila, lime and honey syrup in place of agave
- Hot toddy: whiskey, hot water, lemon and honey (see hot toddy)
Beyond cocktails
Honey syrup is just as useful without alcohol. Stir it into iced tea and iced coffee, make honey lemonade by mixing it with lemon juice and cold water, brush it over a warm cake to keep it moist, or drizzle it over fruit salad. For drink ideas without alcohol, see our honey mocktails guide.
- Iced tea or cold brew coffee
- Honey lemonade: 1 part syrup, 1 part lemon juice, 4 parts water
- Soaking syrup for cakes and baklava
- Fruit salad dressing with lime and mint
Flavored honey syrups
Add aromatics while the syrup is still warm, let it steep for 20 to 30 minutes, then strain. Honey-ginger syrup, made with a thumb of sliced fresh ginger, is the base of the Penicillin. Rosemary, thyme, lavender, cinnamon and citrus peel all work. Strain out fresh ingredients before storing, since they shorten the syrup's fridge life.
Frequently asked questions
- How long does honey simple syrup last?
- About 2 to 4 weeks for a 1:1 syrup in a sealed jar in the fridge, and about a month for a rich 2:1 syrup. Discard it if it turns cloudy, smells sour or grows mold.
- Do you have to boil honey syrup?
- No. Hot water from a kettle dissolves honey fully. Skipping the boil is faster and keeps more of the honey's aroma.
- Can I use honey syrup instead of simple syrup?
- Yes, one to one in most drinks. It adds a floral or malty flavor depending on the honey, which is often an improvement.
- Why does honey clump in cold drinks?
- Honey is very thick and gets thicker as it cools, so it seizes on contact with ice. Thinning it into a syrup first lets it mix in instantly.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice. Never give honey of any kind to a baby under 12 months old.
