Some cocktails truly come alive with a touch of sweetness, and this is where honey can play a starring role. It’s not just a simple sugar substitute—far from it. Honey can enrich a drink in some seriously exciting ways. Don’t believe it? Look no further than classics like the Bee’s Knees, Gold Rush, Penicillin, or the Brown Derby.
Why Use Honey in Mixology?
Adding honey to your cocktail does three things. First off, it sweetens your drink—obviously. But here’s the kicker: not all honeys are created equal, and each type brings its own distinct flavor profile, adding floral notes that vary depending on the provenance. And last but not least, honey changes the texture of a drink, giving it a richer, slightly thicker feel—a subtle but important detail that enhances the overall drinking experience.
Choosing the Right Honey
When it comes to selecting honey, the type you choose will make all the difference in the final flavor. Chestnut honey, for instance, pairs beautifully with a whisky-based Hot Toddy, while orange blossom honey shines with vodka or gin. Buckwheat honey, on the other hand, is perfect for rum or rye whiskey drinks. If you’re just getting started, clover honey is your go-to—it’s versatile and works well with pretty much anything.
Pro tip: if you really want to elevate your mixology game, go straight to the source and buy honey directly from beekeepers. The flavor will be influenced by the local plants and trees around the hives and the time of year it’s harvested. Taste and experiment until you find the perfect match for your cocktails.
How to Use Honey in Mixology: Honey Syrup
There’s one downside to using honey—it tends to crystallize when exposed to certain temperatures and humidity levels. This is why you don’t want to just throw honey into a shaker with all your other ingredients; it’ll crystallize, leaving you with a poorly mixed cocktail.
The workaround? Either add it as the first ingredient and stir gently, or make honey syrup by dissolving honey in warm water. The ratio of water to honey will affect sweetness, dilution, and texture, but you can also get creative by using teas or herbal infusions instead of water to amplify the flavor even more.
Bee’s Knees
The Bee’s Knees cocktail dates back to Prohibition—though it’s unclear if it was created by bartender Frank Meier or society woman Margaret Brown. One thing’s for sure: “bee’s knees” was slang for something extraordinary, and this drink lives up to its name. The official recipe calls for mixing 2 teaspoons of honey syrup, 22,5 ml lemon juice, and 22,5 ml orange juice, with 52,5 ml of dry gin. Shake with ice and strain into a cocktail glass. For garnish, go with a lemon or orange peel—totally optional but nice!
Gold Rush: A Bourbon Twist
The Gold Rush is essentially a variation of the Bee’s Knees, but with bourbon instead of gin and one less juice. It was crafted in the early 2000s at New York City’s legendary Milk & Honey bar, with Sasha Petraske likely playing a hand in its creation. To make it, mix 60 ml bourbon whiskey, 22,5 ml lemon juice, and 22,5 ml honey syrup. Shake with ice, strain into a glass filled with ice cubes, and garnish with a lemon peel.
Penicillin, A Smoky Take on the Gold Rush
Another gem from Milk & Honey, created by Aussie bartender Sam Ross around the mid-2000s, the Penicillin is a twist on the Gold Rush with a spicy kick from ginger and a swap of bourbon for Scotch whisky. The recipe calls for 60 ml blended Scotch whisky, 7,5 ml Islay single malt, 22,5 ml lemon juice, 22,5 ml honey syrup, and some fresh ginger slices. Muddle the ginger in a shaker, add the other ingredients (except the Islay), and shake with ice. Strain into an Old Fashioned glass over ice, then carefully float the Islay on top. Garnish with a piece of candied ginger.
Brown Derby
The Brown Derby, born in 1933 at LA’s Vendôme Club but named after the nearby restaurant shaped like a derby hat, combines bourbon with the brightness of fresh grapefruit juice and the rich sweetness of honey syrup. According to Dale DeGroff’s The Craft of the Cocktail, the original recipe mixes 4 parts bourbon, 2 parts grapefruit juice, and 1 part honey syrup. Shake with ice, strain into a coupe glass, and garnish with a grapefruit peel.
