Cocktail Corner: Getting Buzzed with Honey


Cocktail Corner May 16, 2016 No Comments.

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sage-bourbon-600x901Now that we can officially claim it’s springtime, we’re betting that your allergies are acting up just as much as ours are. Stuffy nose, itchy eyes, scratchy throat – no one has time to care for spring’s crappy allergens when the weather is so beautiful outside. Sure, you could pop a Claritin and use eye drops until your heart’s content, but to us, the true cure is a cup of – that’s right – booze. And seeing as the blooming flowers and plethora of pollen would be nothing without bees, what other drink would be more appropriate than a honey-flavored one?

The Hibernating Honey Bear: (serves 1)

for the honey and sage infused simple syrup:

(The syrup recipe makes enough for 3 to 4 drinks. It’s easily halved or doubled. Store any remaining syrup in the refrigerator for up to one week.)

  • 1 cup water
  • 1/2 cup honey
  • 10 fresh sage leaves

for the cocktail:

  • 1 1/2 to 2 ounces Kentucky bourbon
  • honey and sage infused simple syrup
  • 1 orange peel
  • 1 sprig fresh sage

In a pot over high heat, bring water, honey, and sage to a boil. Reduce heat to low and simmer for 2 minutes. Turn off heat and allow the mixture to cool completely. Remove sage. Once the syrup has cooled, fill a lowball glass (or a short mason jar if you want to be southern about it) with ice. Pour bourbon over ice and top off (fill the glass) with the simple syrup. This simple syrup is not sweetly strong but if you want to add the syrup according to your tastes, please feel free to do so. Squeeze the orange peel over the bourbon to release the oils and place the peel in the glass. Stir and garnish with sage.

Recipe & Pic

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