5 Delicious Honey Cocktails from Famous Bars!

[@StevetheBartender_]

What is your favourite cocktail bar?

[@GA-xc9ub]

Attaboy is the best cocktail experience of my life - just once, in May 2022. Would have stayed longer if they didn't close. Having the Penicillin, in the bar it was invented, was phenomenal.

[@christinecamley]

Both Dante bars in Manhattan!! Outstanding!! Greenwich Village and the West Village!!

[@GreenWitch1]

Harbor Pub on the marina in Honolulu

[@MAKOBITE]

My home bar is my favourite, and I've invented an amazing cocktail using Mr Black, so I'd like to know -- is there going to be another contest this year?

[@MegaUjj]

Attaboy, went to their bar a couple of yrs, excellent experience !!

[@GreenWitch1]

Are you planning to do ginger syrup? That one is my favorite of all of them 😋

[@propwash6880]

I need to try crimes of passion once I get some mezcal again. Oaxacanite is one of my favorite cocktails this seems similar.

[@monotonehell]

This Beehive sounds interesting - I must try some time.

[@StevetheBartender_]

It was up with my favs from the 15 honey cocktails!

[@GA-xc9ub]

Man, this is just a laundry list of cocktails that sound up my alley.

[@JSOS]

The flip and the Old Fashioned shouting my name 😂 I'll be trying this for sure

[@MegaUjj]

I have been to attaboy New York, had an awesome experience

[@BetterAvecBourbon]

Love the list, Steve! Sad I never got to visit Milk & Honey but I was able to check out Dutch Kills, which is excellent

[@christinecamley]

I’d love to see cocktails made with peated scotch!!

[@CrusinVK]

I was really hoping these vids woild contain one with a Tequila base.... I'll definitely be making a Crime of Passion! Sounds delicious

[@christinecamley]

Love the Toronto with Fernet!!

[@theanthem0ftheangels]

Just found your channel, and I am obsessed! Will your app be made available for Apple?!

[@StevetheBartender_]

Thanks so much! Yep, the app will be available soon..

[@nicktheflybradley]

Good video Steve. Nick from York

[@christinecamley]

Nice cocktails!!🍸

[@chriskurtz3266]

Do you ever add syrup first to the jigger so the other ingredients wash out the remaining syrup?

[@StevetheBartender_]

Yes.

[@barbatruc7114]

I Steve im from Quebec city in Canada ans i would like yo know what is the grey thing on your table under tour glasses. Thanks and continue tour good work i very appreciate tour youtube channel.👍👍

[@billschnell5667]

Typo in the Bellshire recipe. Honey syrup listed twice, omitting the Benedictine. Not sure if that’s editable.

[@the.sidekick1969]

East New York flip could you use Jd honey instead of 101 and honey syrup?

[@StevetheBartender_]

If you like, it will be different.

[@Paradiso.21]

When you prepare the honey syrup, do you go 3:1 by volume or by weight? 🤔 And thank you for this wonderful series. 🙂

[@StevetheBartender_]

I usually do it by volume 👍

[@CheckYoSelf666]

Steve- minor error alert 😊. The callout recipe for the old fashioned contains an error. It lists honey syrup twice and omits Benedictine.

[@StevetheBartender_]

Whoops!

[@gregorywanlin6532]

@@StevetheBartender_ and it lists 3/4 oz but on the video you're only using a barspoon ?

[@StevetheBartender_]

@@gregorywanlin6532 unfortunately I can’t fix it now 😭

[@sancap0]

When making the syrup, are parts based on volume or weight?

[@StevetheBartender_]

This was a 3:1 honey syrup by volume which is equivalent to 360g honey + 80g warm water (which yields approx. 250ml). Using these ratios will result in a syrup that is 67 brix (the same as a rich syrup).

[@christinecamley]

Four Seasons Bar in Montreal!!

[@lorrainedriskel8278]

You should be able to keep the honey syrup "forever" as honey is the one and only food in the world that never spoils.

[@StevetheBartender_]

Honey syrup is honey diluted with water. The sugar content isn't as high so it won't keep indefinitely.

[@mrsmartypants_1]

What Steve said. With the added water the honey will DEFINITELY spoil. You need to keep the syrup in the refrigerator and even then it will mold over in about 6+ weeks. You dilute the honey so it pours and mixes easily. Straight honey is a pain to work with.

[@tombrewster4198]

I don’t drink alcohol, I only watch to see your toothy grin when you use the shaker. Keep it up !!!!!

[@MM-qc9lx]

Why dry shake first with egg?

[@StevetheBartender_]

It helps emulsify the egg.

[@MM-qc9lx]

@ thank you 🙏

[@marchina1966]

as an argentinian, i have the obligation to make a beehive

[@nickmonts]

Not sure It seems like benedictine or drambuie is better for stirred recipes

[@BluesmaNeedham]

Why did yall stop putting the recipes in the description?

[@StevetheBartender_]

I’ve compiled all 15 into a PDF and they’ll all be available in my free app.

[@BluesmaNeedham]

@@StevetheBartender_ gotcha, thanks for the info

[@mikeshardreviews4154]

Ok i need to ask this question to get some consensus, cause i feel like a madman over this: does anyone else think that a 3:1 honey syrup is just insanely sweet for most use cases? A bar spoon in an old fashioned? Perfect for that! A sour? Saccharine and heavy and overpowered. How do y’all feel?

[@StevetheBartender_]

If you do 3:1 by volume it works out to be 67 brix (same as a rich syrup). Just change your specs if preferred.

[@mikeshardreviews4154]

@@StevetheBartender_ huh, never knew that. It must be a preferential thing, maybe simply too rich for my palette. Thanks!

[@Tappat]

The bar turned 21 and closed down? What an appropriate age lol

[@aaronwhite1929]

Wonder if Covid killed the bar? Would be sad if that was what led to the closing.

[@MarEkkertsen]

Link in the description... nope.

[@StevetheBartender_]

Which link are you looking for?

[@MarEkkertsen]

@@StevetheBartender_13:49 Slicer

[@StevetheBartender_]

@@MarEkkertsen here it is amzn.to/3XE2eIb 👍

[@hungrigerhungrigermantikor4615]

and the list of cocktails to try keeps getting longer and longer...

[@marekochotny]

Don't know about egg yolk, but do NOT try barrel proof whiskey with egg white - mine coagulated. So much great whiskey wasted :(

[@Curt.dammit]

Did you… not smile?