Make your own Honey Syrup

[@johndough4422]

Just found a recipe for a cocktail on the interwebz that called for honey syrup so I started googling recipes. Then I figured... Who would have a recipe for a good honey syrup that I could trust?? Thank you Leandro. You made my night a little sweeter.

[@ceooflonelinessinc.267]

Everywhere in the internet they say mix it 1:1? Why is this 3:1?

[@johndough4422]

@@ceooflonelinessinc.267 I guess... do you want your honey syrup tasting like honey, or water?

[@HenriFaust]

@@johndough4422 Honey tastes like high fructose corn syrup mixed with a tiny amount of flower essential oil. Because fructose is twice as sweet as table sugar, a high amount of dilution might be warranted.

[@Zizzyyzz]

@@HenriFaust Ditto.

[@RobertColianni]

Thanks for this! All the flavor is still there, but the honey goes so far and isn't a pain to mix. Using this in my morning shake, too.

[@endlesswaltz9051]

Going back to the classics!!!!

[@aaronday2857]

Hey, thanks for making this video. Made honey syrup today. Appreciate you Sir

[@aaronday2857]

I made up my own drink. 2oz honey syrup, 2oz of lime juice, 1oz Amaro Averna, 4 dashes of orange bitters, 1oz over proof rum. Thank you sir

[@legobuilds7139]

Ok Chris D’Elia

[@flyingteeshirts]

The recipe for the Cuban canchanchara calls for 15ml of honey and 5ml of warm water. Would 20ml of honey syrup be an adequate substitute or should I use more? Edit: I see you use a 3:1, which is the same as 15ml to 5 ml, so the recipe for a canchanchara is basically just calling for a honey syrup mixed on the demand 😅

[@aliciacarmona5004]

Thank you I use it for my Matcha green ice latte I make at home.

[@tarotspirited4705]

How long is the shelf life for this after making and storing in refrigerator ? I’m new to making cocktails so I don’t make too many cocktails but would to have this on hand. BTW I’ve loved every recipe I’ve made of yours!!!!

[@Visualize01]

Copied reply from another comment: "if you sterilize the container before pouring it in you can get about 4 months if not it’ll keep around 2 months or so"

[@СоломияНовицкая]

your videos are very good and have a wide message thank you

[@ColoringKaria]

How long is this good for? Does it need to be refrigerated?

[@lucasking4739]

Thanks for this, been wanting to make some to use in coffee (cold brew specifically). How long does it keep for?

[@zunefsu87]

i was thinking the same thing!

[@Bloopsan]

about a month

[@notme-mc9jh]

I love lemonade and vodka, is this honey syrup a good substitute for regular sugar? Is this good as a natural sweetener?

[@TheEducatedBarfly]

If you like honey it is.

[@sunblurr]

I've seen many 1:1 recipes for honey syrup online. Why do you prefer the 3:1?

[@RobertColianni]

In the video he says that he doesn't want to thin out the honey too much. He wants the dilution to be minimal so that the full honey sweetness and robustness comes through in cocktails.

[@ceooflonelinessinc.267]

I tried the 1:1. Its not good. You can almost not smell the honey in the cocktail...

[@EDHBlvd]

Thank you. Just made some and put in my bar.

[@ceooflonelinessinc.267]

Everywhere in the internet they say mix it 1:1? Why is this 3:1?

[@pedromostaco2692]

Guys, great video. Thanks for that. Quick question, I see some drinks which use 1:1 ratio or 1:2 ratio for their honey syrups. Do you know the converting ratio in that case?

[@TheEducatedBarfly]

Well depends if they’re doing by weight or volume

[@user-zp3xc4to1t]

What I did was 100ml honey 200ml water for a sweet honey flavored liquid (and not a dense viscous syrup)

[@michaelgeoghegan9119]

I've notice many stating the ideal method for making simple syrup is weight based instead of volume based. In your opinion, is the same true for honey syrup? Love your channel & thanks in advance.

[@TheEducatedBarfly]

It is preferable to make simple syrup by weight because sugar is a granule and however small it is there is space between each sugar crystal, so weight is more accurate. Now honey is dense but I don't think that by weight matters, the point of putting water into honey is to thin the honey out so it mixes while cold. Honey hardens when put over ice so it is necessary to thin it to help it mix properly into the cocktail, honestly if you want to be super accurate controlling the sweetness of honey you should be using a refractometer to measure the sweetness accurately. For me I keep the honey as close to full sweetness as possible.

[@chucklenuts8657]

Thanks Buckey

[@corican]

Can you please tell me what that green pad thing is in the background? I have seen it in your videos and can't work out what it is. Also: great video!

[@cnhoffman]

Jordan Bradbury it's a drinking rack

[@TheEducatedBarfly]

Jordan Bradbury the green pad thing is a product called grass and it’s used for drying dishes. It’s like one of those modern style Products to help make he kitchen look better I guess

[@moter1533]

Not looking for cocktails but carbonation for water this will work

[@jewishdancer69]

Once made, does it need to be refrigerated? Or can it just be left out? Thanks!

[@TheEducatedBarfly]

It needs to be refrigerated for sure

[@jewishdancer69]

@@TheEducatedBarfly Awesome. Appreciate the response.

[@gspencer919]

What is the shelf life for a bottle of honey syrup?

[@TheEducatedBarfly]

gspencer919 if you sterilize the container before pouring it in you can get about 4 months if not it’ll keep around 2 months or so

[@appletree8441]

If you use vodka. It will last 150 years

[@junkyardrat83]

@@TheEducatedBarfly wont it start to ferment? I mean honey with just a few percent of too much water will start to ferment, so wont this too?

[@dayknowsalchemy]

Catchy title...AND the name of Dave Stolte's book :D

[@TheEducatedBarfly]

Christopher Day oh crap you’re right! That was not planned at all but I’ll have to tip my hat to Dave Stolt! Still think I’m gonna steal it tho

[@Bigtasty28]

So this forsure wont seize up when shaken in a cocktail?

[@shaybrown9753]

How long does it last? When i make my own simple syrup it seems to get moldy after a week.

[@TheEducatedBarfly]

Are you storing it in the fridge? Also the f you make 2:1 simple syrup it’ll basically be shelf stable

[@Barolo818]

use it in my gold rush

[@MisterChris1978]

possibly silly question: can honey syrup be substituted with a honey liquor?

[@VinosParaTodos]

Great

[@wilfred_ho]

I've heard from mead makers that using hot water with honey kills off its floral characteristics. Have you found this to be the case?

[@TheEducatedBarfly]

Wilfred Ho I think when you’re adding honey to booze and citrus the more subtle floral characteristics will be lost anyway

[@wilfred_ho]

That's a good point; maybe I could simply bolster the syrup or cocktail with a small amount of St. Germain or something. Thanks for responding and I look forward to more of your videos.

[@TheEducatedBarfly]

@@wilfred_ho You're assuming that you want those subtle characteristics in the drink. Most of the time when youre adding honey, youre after the Honey flavor and not much else. Also it's the sweetest thing you can put in a cocktail, even sweeter than sugar. But yeah if you want to bring out those floral notes you'll have to use a lighter main spirit and use some type of liqueur to bring it out.

[@RobertColianni]

Lots of Mead makers and brewers will boil their profiled water and then mix with honey when the temperature drops to around 115°f. This keeps wild flora, bacteria, lactobacillus, pediococcus, or saccharomyces alive for the most part. Combustion of bacteria/yeast cells starts around 120°- you do not want this flavors. Natural autolysis gives off umami, fatty, sweet, nutty flavors, which are certainly desirable to the palate.

[@thanhool]

Hey hypothetically what would happen if say brewers yeast fell into the finished product, accidentally mind you then you put it in a cool dark place for say 10 days?

[@TheEducatedBarfly]

You’d have mead

[@thanhool]

Thank you for taking my shit posting seriously. You sir get a like and a sub.

[@taratierney579]

Can you had lemon juice to this?

[@aidanmcelligott2329]

His hair is epic... epic gamer hair

[@andrewiglinski148]

lol I don't even drink... but I came here to figure out how to make this for coffee and I just have to say... you look just like the one armed Russian dude from the marvel movies. You should look into stunt work for the movies lol.

[@bb2j3z2x]

where do you get the syrup bottles? right now I just use mason jars. Looking for the same size.

[@TheEducatedBarfly]

Brian Bozarth i repurpose Fever Tree soda bottles for all of them

[@bb2j3z2x]

@@TheEducatedBarfly thanks good to know, we have these larger sizes at the grocery store.

[@flyingteeshirts]

How long is it good for?

[@ryanwr56]

How long can this store in the fridge for?

[@TheEducatedBarfly]

about a month. Watch out for mold.

[@ryanwr56]

@@TheEducatedBarfly thank you

[@ChrisKramer_]

do i store this in the fridge?

[@TheEducatedBarfly]

Yes!

[@mannyr8795]

This was before Marius got you that Hollywood makeover. I do miss this look though, straight bum style

[@rhgaming6048]

Could you write my name with a D my name is Shahzeen!! love your vids

[@samuelhernandez4135]

Where do you buy those bottles?

[@TheEducatedBarfly]

Re-using the large Fever Tree Soda bottles

[@ceooflonelinessinc.267]

Everywhere in the internet they say mix it 1:1? Why is this 3:1?

[@JohhuWasBad]

It took 3 minutes to tell us the ratio is 1:3👌

[@TheEducatedBarfly]

3:1 actually