This syrup is an ingredient in Audrey Saunder's Madeira Martinezand Tim Lacey's mint limeade. It may be used in place of simple syrup in many cocktails.
Recipe information
Yield
Makes 5 ounces
Ingredients
4 ounces honey
4 ounces water
Preparation
In heavy medium saucepan over medium heat, stir together honey and water until honey dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Refrigerate syrup until cold, about 2 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
