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This honey syrup recipe for cocktails and mocktails is the one bottle we’d keep in the fridge above all others. It’s simply honey thinned with warm water, so it stirs straight into a cold drink instead of sinking to the bottom in a sticky lump. It takes ten minutes, it’s refined-sugar-free, and there’s an agave version if you need it to be vegan.
Use it anywhere a recipe calls for simple syrup: lemonades, spritzes, sours, iced tea and sparkling water with a squeeze of citrus. Once you’ve got the method, it’s the base for every herbal syrup on the site, starting with our rosemary syrup. You’ll find it alongside the rest of our botanical syrups and infusions.
Equipment
- Kettle and heatproof measuring jug
- Teaspoon or small whisk
- Clean glass bottle or jar with a lid (about 250–300 ml)
- Small funnel set
For the rest of the kit we reach for, see home mocktail bar essentials.
Honey Syrup (with an Agave Version)
Ingredients
Equipment
Method
- Boil the kettle, measure 150 ml of the hot water into a heatproof jug and leave it to cool for 3–4 minutes, so it’s hot but no longer boiling.
- Add the honey (or agave) and stir until it has completely dissolved and the syrup looks even, with no thick layer at the bottom of the jug.
- Use a funnel to pour it into a clean bottle or jar. Cool completely, seal and refrigerate.
Notes
Honey syrup recipe for cocktails: which ratio?
- 1:1 (this recipe): equal parts honey and water by weight and volume (150 g to 150 ml). It’s easy to pour and measure, and it’s the one we use in our recipes unless they say otherwise.
- 2:1 rich honey syrup: 150 g honey to 75 ml water. It’s thicker and sweeter, so use about two-thirds as much. It’s lovely in sours and stirred drinks where you don’t want extra dilution.
Whichever you choose, add the honey to hot (not boiling) water. It dissolves easily, and you’re not cooking the honey, so its flavour stays fresh.
Honey or agave?
- Honey gives a rounder, floral sweetness, and the flavour changes with the honey you choose. A mild blossom honey stays in the background, while a darker honey adds its own character. Honey is not suitable for babies under 12 months.
- Agave syrup is vegan, with a cleaner, more neutral sweetness. It’s already runny, so it dissolves almost instantly.
- Maple syrup works the same way (150 g to 150 ml) and is vegan too. It adds a gentle caramel note that’s lovely with apple, pear and warm spices.
Variations
- Herbal honey syrups: Steep a herb in the hot water off the heat before adding the honey. Rosemary is our favourite (see the rosemary syrup); sage works the same way, as in our pear and sage spritz.
- Ginger honey syrup: Add 4 thin slices of fresh ginger to the hot water, steep for 15 minutes, then strain and stir in the honey.
- Citrus peel: Add 2 wide strips of unwaxed lemon or orange peel (no white pith) to the hot water, steep for 10 minutes, then strain.
- Date syrup version: Use 150 g date syrup in place of the honey for a darker, toffee-like syrup. It’s vegan.
- Stevia version: Stevia is much sweeter than honey, so it can’t replace it gram for gram. For a thin, lightly sweet base, stir a drop or two of liquid stevia (or a tiny pinch of powder) into 150 ml water, then sweeten to taste.
How to use honey syrup in drinks
- Honey lemonade: 25 ml honey syrup + 25 ml freshly squeezed lemon juice, topped with 150 ml chilled sparkling water over ice.
- Warm spiced apple: Sweeten our warm spiced apple and rosemary punch to taste with a spoonful.
- Iced tea: Stir 15–20 ml into a tall glass of chilled black, green or rooibos tea with lemon.
- Festive drinks: It’s the sweetener behind our cranberry and rosemary sparkler.
Storage and make-ahead
Keep the syrup in a clean, sealed bottle in the fridge. Syrups made with honey or agave and water may not keep as long as classic sugar syrups, so make small batches and use them up quickly. If it turns cloudy, starts to fizz, smells sour or shows any mould, throw it away. Give the bottle a shake before using.
Allergy and ingredient notes: This syrup contains only honey (or agave) and water. Check the label if you’re buying a flavoured or blended honey. Honey is not suitable for babies under 12 months (see the NHS advice on foods to avoid giving babies and young children). Use the agave or maple version for vegan guests.
FAQ
What is the best honey syrup ratio?
For most drinks, use a 1:1 honey syrup ratio: 150 g honey to 150 ml hot water. It pours easily and measures like a classic simple syrup. For a richer, thicker syrup, use 2:1 (150 g honey to 75 ml water) and add about two-thirds as much to each drink.
How long does honey syrup last?
Keep it in a clean, sealed bottle in the fridge. Honey diluted with water may not keep as long as straight honey or classic sugar syrups, so make small batches and use them up quickly. Throw it away if it turns cloudy, fizzy or sour-smelling, or shows any mould.
Can I use set or raw honey?
Yes. Set and raw honey both dissolve well in hot water; just stir a little longer until the syrup looks even. Raw honey can have a stronger, more floral flavour, which is lovely in herbal drinks. If you’d like to buy organic honey, that’s a shopping choice and works the same way.
Can I use honey syrup instead of simple syrup?
Yes. A 1:1 honey syrup swaps straight in for simple syrup in most mocktail and cocktail recipes, measure for measure. It adds a gentle floral note as well as sweetness. Taste as you go, because honeys vary, and use the agave version if you’re making drinks for vegan guests.
How do I make honey syrup vegan?
Use agave syrup or maple syrup in place of the honey, at the same weight (150 g to 150 ml water). Agave is the most neutral and dissolves almost instantly. Maple adds a light caramel flavour that’s especially good with apple, pear and warm spices. Date syrup works too.
