Honey Ginger Syrup

Store in a sealed glass bottle in the refrigerator for up to one month. The antimicrobial properties of honey naturally extend shelf life. Keep refrigerated.

Use a strongly flavored honey — wildflower, buckwheat, or manuka — rather than mild clover honey; the honey character needs to be assertive enough to come through alongside the ginger's heat. Warm water at around 150°F loosens honey much more effectively than cold or boiling water — add the water to a jar with the honey first, stir until dissolved, then add ginger and steep. For a cleaner, more distinct honey flavor, add the ginger at the very end and steep for only fifteen minutes rather than simmering together; this preserves the honey's floral character instead of cooking it away. Adjust the ratio of honey to water for your preferred body — a two-to-one honey-to-water ratio produces a thicker, more viscous syrup.

Honey has been harvested by humans for at least eight thousand years, with cave paintings in Spain dating to approximately 6000 BCE depicting honey collection. In the world of cocktails, honey entered as a sweetener in the tradition of the Bee's Knees — a gin, lemon, and honey cocktail from the Prohibition era whose name was slang for "the best" — and remains central to the Whisky Sour family. Honey ginger syrup specifically achieved canonical status in the craft cocktail world through the Penicillin, created by bartender Sam Ross at Milk & Honey in New York City in 2005 — a blend of Scotch, blended Scotch, lemon juice, and honey-ginger syrup that became one of the most influential modern cocktails of the 21st century and triggered a widespread revival of honey-ginger as a cocktail pairing. The combination balances the warmth of ginger with the floral sweetness of honey in a way that complements aged spirits especially well.

A chamomile honey-ginger syrup can be made by adding two chamomile tea bags to the finished warm syrup and steeping for five minutes — the floral chamomile softens the ginger's edge and creates a delicate variation excellent in gin and vodka cocktails. For a more complex Penicillin-adjacent syrup, add a quarter teaspoon of turmeric and a pinch of black pepper to the ginger during infusion — the pepper activates the anti-inflammatory properties of turmeric and adds faint warmth. A buckwheat honey version using buckwheat honey in place of wildflower produces a deeper, more robust syrup with earthy, malt-like notes well suited to Scotch whisky drinks.

No common top-eight allergens. Not vegan (contains honey). Gluten-free. Honey should not be given to children under one year of age due to the risk of infant botulism. Those with bee-related allergies should consult a physician before consuming honey.