Honey Cocktails

58 drinks · Updated October 2026

Honey is a sweetener made by bees from nectar, with flavor and color that vary by floral source. Because undiluted honey seizes in cold liquid, cocktail recipes use honey syrup, made by thinning honey with water. It supplies sugar plus floral flavor that plain syrup does not. The Bee's Knees, a Prohibition-era drink, pairs honey with gin and lemon. The Brown Derby combines bourbon, grapefruit and honey, while the Penicillin, created by Sam Ross at Milk & Honey in 2005, adds honey-ginger syrup to blended and smoky Scotch.

• Airmail

  Handbook for Hosts (1949)

  1 oz Aged rum 0.5 oz Lime juice 0.5 oz Honey syrup Top Champagne (about 3 oz)

• Atholl Brose

  Traditional Scottish (printed in Charles H. Baker Jr.'s The Gentleman's Companion, 1939)

  2 barspoons Honey 1.25 oz Blended Scotch 1 oz Oat milk 1 tsp Drambuie 1 tsp Amaretto 2 tsp Heavy cream

• Bebbo

  Classic (printed in Hyman Gale and Gerald F. Marco's The How and When, 1937)

  1.75 oz Gin 0.5 oz Lemon juice 0.5 oz Orange juice 0.5 oz Honey syrup (3:1)

• Bee's Knees

  Classic (Prohibition era)

  2 oz Gin 0.75 oz Lemon juice 0.75 oz Honey syrup (2:1) 3 drops Lavender bitters

• Brown Derby

  Vendome Club, Los Angeles (1930s)

  2 oz Bourbon 1 oz Grapefruit juice 1 tsp Lemon juice 0.5 oz Honey syrup (2:1)

• Canchanchara

  Classic (Trinidad, Cuba)

  2 oz Aguardiente 0.5 oz Lime juice 0.5 oz Raw honey 1.75 oz Water

• Dawa

  Carnivore Restaurant, Nairobi (1980s)

  Half Lime, cut into wedges 2 oz Vodka 1 bsp Honey 2 tsp Demerara syrup

• Don's Special Daiquiri

  Don the Beachcomber, Hollywood (1930s)

  1 oz Jamaican rum (gold) 0.5 oz White rum 0.5 oz Passion fruit syrup 0.5 oz Lime juice 0.5 oz Honey syrup (1:1)

• Honeysuckle

  Vintage

  2 oz White rum 0.75 oz Lime juice 0.75 oz Honey syrup (2:1)

• Hot Buttered Rum

  Classic (colonial America)

  2 bsp Honey 1 knob Unsalted butter 2 oz Aged rum 2 pinches Grated nutmeg Top Boiling water

• Hot Toddy

  Classic (England, 1700s)

  1.5 oz Blended Scotch 0.25 oz Lemon juice 0.25 oz Honey syrup (3:1) 1 tsp Rich simple syrup 3 Cloves 2 oz Boiling water

• Kona Cocktail

  Don the Beachcomber (c. 1937), adapted by Jeff "Beachbum" Berry

  1 oz Gold Jamaican rum 0.5 oz Lime juice 0.25 oz Passion fruit syrup 0.25 oz Honey syrup (1:1) 2 tbsp Fresh pineapple, diced 0.5 cup Crushed ice

• Missionary's Downfall

  Don the Beachcomber, Hollywood (1930s)

  10 Mint leaves 3 Pineapple chunks 1 oz White rum 0.5 oz Peach liqueur 0.5 oz Lime juice 1 oz Honey syrup (1:1)

• Montego Bay

  Don the Beachcomber (1940s), from Jeff "Beachbum" Berry's Intoxica

  0.5 oz Lime juice 0.5 oz White grapefruit juice 0.5 oz Honey syrup (1:1) 1 dash Angostura bitters 6 drops Absinthe 0.25 tsp Allspice dram 1.5 oz Dark Jamaican rum 3 oz Crushed ice

• Navy Grog

  Don the Beachcomber, Hollywood (c. 1940)

  1 oz White rum 1 oz Aged rum 1 oz Navy rum 0.25 oz Allspice dram 0.25 oz Demerara syrup 0.25 oz Honey syrup (3:1) 0.75 oz Grapefruit juice 0.75 oz Lime juice

• Never Say Die

  Don the Beachcomber, Hollywood (1960s), from Jeff "Beachbum" Berry's Grog Log

  0.5 oz Lime juice 0.5 oz Orange juice 0.5 oz White grapefruit juice 0.25 oz Pineapple juice 0.5 oz Honey syrup (1:1) 0.5 oz Light Puerto Rican rum 0.5 oz Dark Jamaican rum 1 oz Barbados rum 1 dash Angostura bitters 0.5 cup Crushed ice

• Pink Lady

  Classic (1910s)

  1.5 oz Gin 0.5 oz Apple brandy (bonded) 0.75 oz Lemon juice 0.75 oz Honey syrup (2:1) 0.25 oz Grenadine (1:1) 1 Egg white

• Q.B. Cooler

  Don the Beachcomber (by 1937), from Jeff "Beachbum" Berry's Sippin' Safari

  1 oz Gold Puerto Rican rum 1 oz Jamaican rum 0.5 oz Demerara rum 0.5 oz Lime juice 1 oz Orange juice 0.5 oz Honey syrup (1:1) 0.25 oz Velvet falernum 0.5 tsp Ginger syrup 2 dashes Angostura bitters 1 oz Soda water

• Rum Julep

  Vintage

  0.75 oz 151-proof demerara rum 0.75 oz Aged Demerara rum 0.5 oz Jamaican rum 0.25 oz Falernum 0.25 oz Donn's Spices #2 0.5 oz Orange juice 0.5 oz Lime juice 0.5 oz Honey syrup (2:1)

• Sumatra Kula

  Don the Beachcomber, Hollywood (c. 1934), from Jeff "Beachbum" Berry's Sippin' Safari

  0.5 oz Lime juice 0.5 oz Grapefruit juice 0.5 oz Orange juice 0.5 oz Honey syrup (1:1) 1.5 oz Light rum 3 oz Crushed ice

• Three Dots and a Dash

  Don the Beachcomber, Hollywood (1940s)

  1.5 oz Rhum agricole 0.5 oz Aged rum 0.25 oz Falernum 0.25 oz Allspice dram 0.5 oz Lime juice 0.5 oz Orange juice 0.5 oz Honey syrup (1:1) 2 dashes Angostura bitters

• Ol' Pepper

  Meaghan Dorman, Dear Irving, New York

  2 oz Rye whiskey 0.75 oz Lemon juice 0.75 oz Chipotle honey syrup 1 dash Worcestershire sauce

• I'm on Fire

  Sarah Morrissey, New York (2018)

  2 oz Mezcal 1 oz Pineapple juice 0.75 oz Honey syrup 0.5 oz Lime juice 2 dashes Hot sauce

• Banana Hammock

  Coral Wig, Baltimore (2023)

  1.75 oz Banana-infused tequila 1 oz Lime juice 0.75 oz Banana liqueur 0.25 oz Rich honey syrup 0.25 oz Allspice dram 5 dashes Yuzu juice 2 dashes MSG solution

• Green Mango Martini

  Nacho Jimenez, Superbueno, New York (2023)

  2.5 oz Green mango-infused tequila 0.75 oz Sauternes 0.5 oz Mango eau-de-vie 0.25 oz Honey syrup (1:1) 2 dashes Maldon salt solution

• Hotto Campari

  Julia Momosé, Chicago (2023)

  1 oz Campari 0.75 oz Sudachi shochu 0.5 oz Honey syrup (2:1) 0.25 oz Lemon juice 1 barspoon Kümmel 3 to 4 oz Hot water

• Disco Medley

  Natasha David, Nitecap, New York (2025)

  1.5 oz Reposado tequila 0.75 oz Lemon juice 0.5 oz Meyer lemon aperitif 0.5 oz Yellow génépy 0.5 oz Pineapple juice 0.5 oz Honey syrup (1:1)

• Marie's Cure

  Jilbert El-Zmetr, Laziza, Brooklyn (2025)

  1.25 oz Bourbon 0.5 oz Tamarind ginger-honey syrup 0.5 oz Lemon juice 0.25 oz Pineapple-infused rum 0.25 oz Egg white

• Rum Penicillin

  Liz Kelley, Cure, New Orleans (2025)

  1.5 oz Aged rhum agricole 0.5 oz Lime juice 0.25 oz Ginger syrup 0.25 oz Honey syrup (2:1) 5 drops Angostura bitters

• Sobacha Fizz

  Kenzo Han, Firstborn, Los Angeles (2025)

  2 oz Sobacha-infused bourbon 0.75 oz Lemon juice 4 tsp Honey syrup (2:1) 1 Egg white 0.5 oz Ramazzotti Soda water, to top

• Pisco Bee's Knees

  Leishla Maldonado, Loma, Providence (2025)

  2 oz Pisco 0.75 oz Honey syrup (2:1) 0.75 oz Lemon juice

• Pi Yi

  Don the Beachcomber, from Phoebe Beach's Hawai'i Tropical Rum Drinks & Cuisine

  0.75 oz Lime juice 0.5 oz Honey cream mix 0.5 oz Grenadine (or fassionola) 1 oz Passion fruit juice 3 oz Pineapple juice 1 oz Gold Puerto Rican rum 1 oz Dark Jamaican rum 2 dashes Angostura bitters 1 dash Falernum 0.5 cup Crushed ice

• Mystery Gardenia

  Don the Beachcomber, from Phoebe Beach's Hawai'i Tropical Rum Drinks & Cuisine

  0.5 oz Lime juice 0.75 oz Honey cream mix 1.5 oz Light Puerto Rican rum 1 dash Angostura bitters 0.5 cup Crushed ice

• Hawaiian Queen Bee

  Nicole Weston and Robert Sharp, Tiki Drinks

  4 Fresh pineapple cubes (one-inch) 1.5 oz Light rum 0.5 oz Overproof rum 1 oz Honey syrup (1:1) 0.75 oz Lemon juice

• Paradise Swizzle

  Jim Romdall, Rumba, Seattle

  2 oz White rum 1 oz Fresh honeydew juice 1 oz Coconut water 0.5 oz Lemon juice 0.5 oz Simple syrup 4 dashes Angostura bitters

• Monk's Respite

  Steven Liles, Smuggler's Cove, San Francisco

  3 oz Fresh coconut water 1.5 oz Gin 0.5 oz Lemon juice 0.25 oz Honey syrup (1:1) 0.25 oz Yellow Chartreuse 1 oz Soda water 1 dash Orange bitters 10 oz Crushed ice

• Tiki-Ti Five-0

  Jeff "Beachbum" Berry for Tiki-Ti, Los Angeles (2011)

  2 oz Aged rum 1 oz Five-spice honey syrup 1 oz Lime juice 0.5 oz Orange juice 0.25 oz Ginger liqueur

• One Trick Mule

  Aidan Bowie, The Irish Exit, New York (2025)

  1.5 oz Irish whiskey 0.75 oz Lemon juice 0.5 oz Cocchi Americano 0.25 oz Honey 0.25 oz Apricot liqueur 1 dash Chocolate bitters 1 tsp Fresh ginger juice 2 oz Soda water

• Hightower

  Ash Miyasaki, Bar Henry, Los Angeles (2020)

  2 oz Irish whiskey 0.75 oz Lemon juice 0.75 oz Honey syrup (2:1)

• Polynesian Remedy

  Scotty Schuder, Dirty Dick, Paris (2017)

  1.75 oz Dark rum 0.5 oz Orgeat 0.5 oz Ginger syrup 0.5 oz Honey syrup (1:1) 1 oz Lemon juice 4 dashes Islay Scotch

• Winnebago

  Dave Anderson, Death & Co, Denver (2021)

  1 oz Single malt Scotch 1 oz Jamaican rum (aged) 0.5 oz Ginger syrup (2:3), scant 0.5 oz Honey syrup (2:1), scant 1 tsp White crème de cacao 1 Egg white

• Gun Club Toddy

  Alex Day, Cocktail Codex

  1.5 oz Chamomile calvados 1 oz Pineau des Charentes 0.5 oz Honey syrup (2:1) 0.25 oz Lemon juice 4 oz Boiling water

• Folk Hero

  Jake Powell, Death & Co, Denver (2024)

  0.75 oz Apple brandy (bonded) 0.75 oz Rye whiskey (101 proof) 1 tsp Aquavit 1 tsp Amaro Nonino 1 tsp Bénédictine 1 tsp Honey syrup (2:1) 1 dash Angostura bitters

• Cut and Paste

  Alex Day, Death & Co, New York (2012)

  1.5 oz Apple brandy (aged) 0.75 oz Irish whiskey (aged) 0.25 oz Honey syrup (2:1) 3 dashes Peychaud's bitters 1 dash Angostura bitters Absinthe (rinse)

• Maggie Smith

  Joaquín Simó, Death & Co, New York (2009)

  1 oz Pisco 1 oz White rum 0.5 oz Orange liqueur 0.75 oz Lime juice 0.25 oz Orgeat 1 tsp Honey syrup (2:1)

• Wildest Redhead

  Meaghan Dorman, New York (after the Wild Redhead in Stanley M. Jones' Complete Barguide)

  1.5 oz Blended Scotch 0.75 oz Lemon juice 0.5 oz Honey syrup (3:1) 0.25 oz Allspice dram 0.25 oz Cherry Heering

• Tailor Made

  Dale DeGroff, New York

  1.5 oz Bourbon 0.25 oz Velvet Falernum 0.75 oz Pink grapefruit juice 0.75 oz Cranberry juice 1 tsp Honey syrup (3:1)

• Meridian

  The Quality Chop House, London

  1.75 oz Aquavit 0.75 oz Rosé vermouth 2 tsp Lemon juice 2 tsp Honey syrup (3:1) 3 drops Orange flower water

• Devil's Horn

  Roger Vilalta, Banker's Bar, Mandarin Oriental, Barcelona (2010)

  1 slice Red chili, deseeded 3 Raspberries 2 oz Aged rum 0.75 oz Cranberry juice 1 oz Honey syrup (1:1) 1 oz Lime juice

• Silver Bay

  Bobby Hiddleston, Swift, London (2022)

  1.25 oz Single malt Scotch (island) 1 tsp Lemon juice 2 tsp Chestnut liqueur 2 tsp Honey syrup (3:1) 1 dash Angostura bitters 3 oz Boiling water

• Polish Martini

  Dick Bradsell, London (for his father-in-law)

  0.75 oz Vodka 0.75 oz Bison grass vodka 0.75 oz Spiced honey liqueur 0.75 oz Cloudy apple juice

• Honey Badger

  Liam Baer, Fish and Meat, Hong Kong (2015)

  1 sprig Rosemary 1.5 oz Bourbon 0.5 oz Yellow Chartreuse 2 tsp Ginger syrup 2 tsp Honey syrup (3:1) 0.75 oz Lemon juice 2 dashes Lemon bitters

• Bee's Tease

  Jared Brown, Balthazar, London (2018)

  1.5 oz Gin 0.5 oz Honey syrup (3:1) 0.5 oz Lemon juice 1 oz Cold lapsang souchong tea

• 5th Street Finisher

  Speak of the Devil, Ohio (2017)

  2 oz Blended Scotch 0.75 oz Lemon juice 0.5 oz Honey syrup (3:1) 3 dashes Orange bitters

• Rum Barrel

  Don the Beachcomber, Hollywood

  2 oz White rum 2 oz Jamaican rum (overproof) 1 oz Orange juice 1 oz Pineapple juice 1 oz Grapefruit juice 0.75 oz Lime juice 0.5 oz Honey syrup (3:1) 0.25 oz Grenadine 0.25 oz Allspice dram 0.25 oz Falernum 1 tsp Absinthe 1 dash Angostura bitters

• Spicy Fifty

  Salvatore Calabrese, Fifty Club, London (2000s)

  1.75 oz Vanilla vodka 0.5 oz Elderflower cordial 0.5 oz Lime juice 0.25 oz Honey syrup (1:1) 2 slices Red chili pepper

• Gold Rush

  T.J. Siegal, Milk & Honey, New York (early 2000s)

  2 oz Bourbon 0.75 oz Lemon juice 0.75 oz Honey syrup

• Penicillin

  Sam Ross, Milk & Honey, New York (2005)

  2 oz Blended Scotch 0.75 oz Lemon juice 0.75 oz Honey-ginger syrup 0.25 oz Islay Scotch (float)