Post #482819 by Swanky on Fri, Sep 11, 2009 10:02 AM

On 2009-09-11 09:44, CincyTikiCraig wrote:

On 2009-09-11 08:39, Swanky wrote:
I make honey syrup just like simple syrup. 1 to 1 ratio. Boil water, add honey, stir, cool. Just watch it because this mix will boil over very easily! Bottle it and it will be fine for a long time. When a recipe calls for honey, just double the amount of this syrup. This is the way the Mai Kai does it. The only issue I have had was mold forming on the liquid after a long time. After keeping it in the fridge, I have had no problems.

I'm making a new batch tonight. Beats the crap out of the microwave thing and The Bum uses the syrup now as well.

Using maple syrup will have the same problem as straight honey. You may end up with it sticking to your shaker or blender surface instead of mixing well.

Swanky, if you use a richer mix, like 2:1 honey to water, you will find that the mix won't mold or spoil as easily. It's the same way with simple syrup-a rich 2:1 simple syrup will last on a shelf longer than a 1:1 simple syrup. Here's an excellent thread on syrups for cocktails from egullet:

http://forums.egullet.org/index.php?/topic/115705-not-so-simple-flavored-substitute-syrups/

By using a richer honey (or simple) syrup you will have to add less of the syrup to your drink, and you will be adding less water to your drink as well, yielding a richer cocktail.

Mahalo,

Craig

Part of the theory behind the 1 to 1 ratio is I know exactly how to measure it. 1/2 oz of honey in a recipe means 1 oz of my mix. 1/2 oz of water I don't think really matters.

As for simple syrup, I now use inverted sugar instead. The first thing is to add a drop or two of lemon or lime juice when making, and second, simmer the mix for 10 minutes after boiling. Keeps it from precipitating sugar.

My thought is that if you fiddle with how you make simple syrup in terms of ratio, you are a bit guessing when you make recipes from a book.

I keep all my mixes in the fridge now and have not had any issues.