Honey Syrup
Honey Syrup is a sweetener with no alcohol in it, not yet used in a drink on this site.
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Composition
Derived from the ingredient records — The sugar figure is honey's own, diluted. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two. The method is worth one check - a one-to-one syrup comes out at 1.228 g/ml against the 1.230 published for a 50% sucrose solution at 20 degrees, a difference of 0.15%. It is marked estimated because a derivation is not a measurement.
Used in these drinks
most firstNothing on the site uses this yet. It is here because a preparation or a drink names it.
Method
2 steps · 22mWarm the 150 ml water to no more than 50 °C and whisk in the 300 g honey until it is evenly mixed. Honey is worth keeping below a simmer: heat drives off the volatile aromatics that were the reason for reaching for honey rather than sugar.
Cool and bottle. It separates slightly on standing and needs a shake before use.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count — a preparation is made once and then measured out of.