In Washington, D.C., a honey bee landed on a restaurant bar, creating quite a stir. But a man a few feet away, who was allergic to the insect’s sting, was not alarmed. This bee’s head and wings were metal, and its abdomen glass.
The bistro, Bresca, which means “honeycomb” in Catalan, likes to serve its riff on a Bee’s Knees cocktail in this bee-like vessel. And, to fit the theme, Bresca’s version swaps out simple syrup made of processed sugar and water for a syrup made entirely of honey and water. Unlike the sucrose-heavy simple syrups that many bartenders use in cocktails, honey is mostly fructose and glucose. Because fructose is sweeter than sucrose, honey goes a long way in a cocktail, and knowing how to use it is key to impressing your guests.
Work with honey’s texture, not against it
Honey, unlike a simple syrup, imparts mouthfeel, texture, and aroma, says Chris Gerling, senior extension associate at Cornell University’s College of Agriculture and Life Sciences.
“Because honey has this viscosity, this texture, and waxiness,” Gerling says, “it helps to soften and round out ethanol, which can be harsh. It can make the more strident parts of bitters… less aggressive.”
But because of honey’s thickness, it needs to be thinned out before it goes into a cocktail. At the urban apiary on the rooftop of the Hilton hotel in McLean, Virginia, the harvest goes to the kitchen and bar, where it’s mixed with equal parts warm water. This keeps it viscous and flavorful, but loose enough to be blended easily into a cocktail of whiskey, Cointreau, and muddled lemon slices so the oils from the skin can help round out the drink.
Use different varieties of honey to your benefit
“Honey comes from thousands and thousands of varietals of plants,” says Juliana Rangel, associate professor of apiculture at Texas A&M’s College of Agriculture and Life Sciences. “Each plant has its own unique [taste] profile that’s not found in [table] sugars.”
When you are familiar with the varieties of honey available to you, you can choose the perfect honey to complement the other ingredients in a cocktail. “Horsemint honey,” Rangel notes, which comes from a plant that grows wildly across central Texas and other areas, “would be a great complement to a minty beverage like mojitos because the honey itself has those components.” Rangel also explains that because honey naturally contains acids, it combines well with citrus fruits often used in cocktails.
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Can you drink alcoholic drinks with honey?
Then there are the alcoholic drinks with honey. Using honey gives you more nuance than sugar ever could. You can also experiment with the type of honey. Rich dark honey would have a greater impact on the flavor of your drink, particularly if it’s also raw.
Can you put honey in tea?
Yes, honey can be put in tea. Honey is a natural sweetener and can add a delicious flavor to tea. Additionally, honey has some health benefits, such as being an anti-inflammatory and helping to boost the immune system. If you want to add honey to your tea, make sure to get 100% pure, raw honey. Honey mixed with sugar or other sweeteners is not as healthy. If you have diabetes or are watching your sugar intake, speak with your doctor first to see if honey is a good option for you.
Can You Add Honey to a cocktail?
With warm drinks, honey integrates pretty well so you can almost always get away with just adding it straight. Start small, however, as you don’t want to over-sweeten your cocktail. Adding honey directly like this is also a fantastic way to add to the texture of your cocktail.
How do you add honey to whiskey?
Rather than simply adding heavy, viscous honey to whiskey, we use a honey syrup, which seamlessly infuses into the spirit. To make the honey syrup, add the honey and water to a saucepan and bring to a simmer over medium heat. Let the syrup simmer, stirring frequently, until the ingredients are mixed, about five minutes.