With our Drunk Honey we make a honey syrup as a substitute for sugar syrup, a common cocktail ingredient. We use a ratio of one part water to one part honey (though you may wish to play around depending on how sweet/intense each individual batch of honey is).
The honey syrup helps to balance sour cocktails and we've included a tried-and-tested Gin Sour recipe below. Feel free to play around with this base recipe using Pisco, Whisky or other tipples on your drinks trolley!
To make approx. 10 sours:
- 200ml honey
- 200ml water
Combine honey and water in a saucepan and heat gently while stirring until combined. Cool before refrigerating.
Drunk Honey Gin Sour
- 60ml gin (we love Remedy Gin by Reed & Co)
- 30ml honey syrup
- 30ml fresh lemon juice
- 15 - 30ml egg white or aquafaba (chickpea water)
Tip: You can get cartons of pasteurised egg whites in the fridge at supermarkets! We use around 30ml of egg white or 15ml aquafaba but feel free to play around.
Throw it all in a cocktail shaker with ice, shake shake shake and then strain!