Your Honey Matters

There’s more to honey than just sweetness. An antioxidant-rich wonder ingredient, honey has long been championed for its health benefits, from nutritional to medicinal, and now it’s gaining favor from bartenders who are mixing honey into cocktails to add flavor and texture. But not all honey is the same. In fact, there are hundreds of varieties of honey from the U.S. alone, classified by their flower source, color, and flavor. When used in whisky drinks, honey can be a versatile ingredient, and selecting the right variety is key.

“Honey varies dramatically based on its floral source and terroir,” says Lucas Warren, who designed the beverage program at Latin-American restaurant Arcano in Coral Gables, Florida. “A wildflower honey from South Florida tastes nothing like one from the Midwest.” Warren, who also founded hospitality firm Culinary Journey, treats honey like a flavor-building ingredient, not just a sweetener. He prefers wildflower honey for its floral and earthy notes, orange blossom honey for its citrus elements, and tupelo honey for its floral, fruity, and buttery undertones. He adds that honey enhances the caramel and vanilla elements of many whiskies, while also contributing body, warmth, and a natural roundness to whisky cocktails that sugar or simple syrup can’t replicate.

At Arcano, Warren pairs locally sourced wildflower honey with softer whiskies like wheated bourbon, and darker buckwheat honey with smoky and high-proof whiskies. “The type of honey determines how a cocktail’s sweetness, mouthfeel, and finish come together,” Warren says. “Honey bridges contrasting flavors, bringing harmony to something smoky or bitter. A few drops of sherry or amaro can make honey come alive in a whisky base.”

Arcano features a riff on the Old Fashioned called the Corn Fashion, made with bourbon, roasted corn-saffron syrup, and thyme-infused wildflower honey. Warren infuses thyme into locally sourced wildflower honey in-house, noting that the thyme complements the honey’s herbal notes without overshadowing its sweetness. In describing the drink, Warren says, “The honey rounds out the bourbon’s warmth and ties beautifully with the earthy sweetness of the corn.”

In Arizona, local honey also features in cocktails at Weft & Warp Art Bar + Kitchen at the Andaz Scottsdale Resort & Bungalows. General manager Francis Lopez touts the hotel’s own on-site beekeeping program for producing honey that’s used at the bar, though he adds that he uses honey from nearby farms, too. He mixes honey into classic cocktails like the scotch-based Penicillin as well as a Hot Toddy, which can incorporate the guest’s choice of whisky.

For at-home mixologists, Lopez recommends using organic honey from a local beekeeper for its distinct flavor. For those who don’t want to invest too much money in different varieties, he prefers mass-market honeys like Clover Bear and Trader Joe’s. Amazon is a solid choice if you don’t have a farmer’s market nearby.

“Your honey should have texture and aroma, not just sweetness,” Warren explains. “You want a honey that’s rich enough to hold up to alcohol, but not so dominant that it masks the flavors of your whisky. A good raw wildflower honey is the most versatile because it balances floral and earthy notes. For a second option, try orange blossom honey because it adds a nice brightness for citrus-forward cocktails.”

Sweet Experiments

Ready to delve further into the universe of honey? There are varietals to complement a wide range of whisky cocktails. For ease of use and mixability, always dilute your honey in a 1:1 ratio of honey and warm water to ensure consistency and blendability. Generally, honey syrup can replace simple syrup in cocktails in equal measure, though you may want to start with less of it if you’re using a darker, full-bodied honey. Warren suggests the following honey varieties for whisky aficionados.

LIGHT HONEYS

Try orange blossom or clover. Both of these styles complement delicate whiskies and refreshing sour cocktails. A classic Whiskey Sour or Whisky Smash, using honey syrup instead of simple syrup, is a good place to start. For honey syrup made with light honey varieties, use the same amount as you would simple syrup.

MEDIUM-BODIED HONEYS

Try wildflower or eucalyptus. These are versatile varieties well-suited for stirred and shaken drinks. Wildflower honey works well in an Old Fashioned, while eucalyptus honey is ideal for a classic Gold Rush. A Sazerac can benefit from either of these honeys, too—use the honey in place of a sugar cube.

DARK HONEYS

Try buckwheat or chestnut. These stand up to the strong flavors in smoky or peated whiskies and work well in heavier cocktails. A warm Hot Toddy, a Highball, or a Rusty Nail can be enhanced by these bolder honeys, but start slow and add more to taste as you build the drink because they impart a stronger flavor.

>>> Make These Whisky and Honey Cocktails