Honey-Chamomile Syrup

When it comes to just about anything, if there’s a golden rule, it’s good to follow it. For how we should treat others, there's the golden rule, and for making cocktails, there’s the bartender’s golden ratio. The mark of a truly great cocktail is balance, and the golden ratio is a fool-proof way to achieve balance in nearly any drink. The formula calls for two parts spirit, one part sour, and one part sweet. There are a plethora of options for each component, but when it comes to sweetener, one of the most delicious and often unexpected ways to sweeten a cocktail is to use honey syrup. This recipe goes a step further, infusing honey syrup with fragrant and floral chamomile tea. 

Unlike simple syrup, which relies on granulated sugar for sweetness, this syrup relies on honey, which melts seamlessly into hot water. To make this syrup, combine one part honey with one part boiling hot water in a heatproof vessel. Stir until the honey is completely dissolved, and add one bag of chamomile tea to steep and infuse into the syrup. The floral aroma and inherent sweetness of chamomile play off the honey, but other types of tea would work here, too. (Try subbing in citrusy Earl Grey tea or even green tea to try out different flavor combinations.) 

This recipe makes a big batch of syrup, but you’ll be surprised by how many things you can add it to. Use it in a cocktail like the sherry-driven Fino Bee Cobbler, add a spoonful to seltzer, drizzle it over plain yogurt for breakfast, or add some to your iced coffee for a bit of added intrigue — and we’d never reject pancakes with honey-chamomile syrup. The recipe makes enough to use now and save some for later, so store excess in an airtight container in the refrigerator. It will keep for up to two weeks.