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NEW IN THE RECIPE LIBRARY
Saffron & Black Pepper Honey Syrup
A golden, gently floral honey syrup with a surprising peppery finish.
15 minutes plus cooling · about ¾ cup
WHAT YOU NEED
Ingredients
- ½ cup honeyshop ↗
- ¼ cup water
- A small pinch of saffron threads
- 4 black peppercorns, lightly cracked
- 1 thin strip lemon peel
LET’S MAKE IT
Instructions
- Warm the water, saffron, peppercorns, and lemon peel in a small pan over low heat for 3 minutes. Do not boil hard.
- Remove from heat, stir in the honey until fully dissolved, and steep for 10 minutes.
- Strain into a clean jar, cool promptly, and refrigerate.
- Start with ¼–½ oz per cocktail; try with gin, lemon, and soda.
Little tip: Make a small batch and use within one week refrigerated. Discard if it smells or looks off.