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
- 30ml egg white or aquafaba (chickpea water)
Tip: You can get cartons of pasteurised egg whites in the fridge at supermarkets! We use around 30 - 45ml of egg white or 15ml - 30ml aquafaba but feel free to play around.
Throw it all in a cocktail shaker with ice, shake shake shake and then strain!