5 Drinks to Make You Say “Oh, Honey”

Ingredients

• 50ml Scotch whisky. We suggest picking nicely peated malt, but whatever you have in your home bar will work.
• 2 tbsp smooth apricot purée (or high-quality apricot nectar)
• 1 tbsp Lemon and Ginger Infused Honey (dissolved in 1 tbsp warm water)
• 15ml fresh lemon juice
• Soda water, to top up
• Cubed ice
• Garnish: A single fresh rosemary sprig.

Quantities make one cocktail, to create more drinks, adjust quantities accordingly. 

Method

1. Add the whisky, apricot purée, dissolved Lemon and Ginger Infused Honey syrup, and fresh lemon juice into a shaker with plenty of ice.
2. Shake vigorously until completely chilled and well incorporated.
3. Strain into a tall highball glass packed with fresh ice cubes.
4. Top up with chilled soda water.
5. Take your fresh rosemary sprig, clap it firmly between your palms to release the fragrant oils, and tuck it into the glass.

Ingredients

• 50ml gin
• 50ml fresh pink grapefruit juice
• 1 tbsp Scottish Spring Set Honey (dissolved in 1 tbsp warm water to make a quick syrup)
• 2 tsp fennel-infused water (made by steeping half a teaspoon of crushed fennel seeds in a little boiling water for 5 minutes, then cooling)
• Soda water, to top up
• Ice cubes
• Garnish: Fresh fennel

Quantities make one cocktail, to create more drinks, adjust quantities accordingly. 

Method

1. Fill a tall highball glass with cubed ice to chill it down.
2. In a cocktail shaker, combine the gin, fresh pink grapefruit juice, your dissolved Scottish Spring Set Honey syrup, and the cooled fennel water.
3. Fill the shaker with ice and shake hard for 10 to 15 seconds until the tin is frosty.
4. Strain the liquid into your prepared highball glass over the fresh ice.
5. Top up gently with soda water and give it a brief stir from the bottom. Garnish with a fresh fennel frond.

Ingredients

• 50ml dark rum
• 25ml fresh lime juice
• 1.5 tbsp Scottish Blossom Honey
• 3 whole fresh thyme sprigs (plus 1 extra to garnish)
• Ice cubes

Quantities make one cocktail, to create more drinks, adjust quantities accordingly. 

Method

1. In the bottom of a cocktail shaker, gently press the 3 sprigs of fresh thyme with a muddler or the back of a spoon to bruise the leaves.
2. Add the dark rum, fresh lime juice, and the Scottish Blossom Honey directly into the shaker.
3. Fill the shaker completely with ice and shake forcefully for 15 seconds to fully dissolve the honey into the liquids.
4. Double strain the drink through a fine tea strainer into a chilled coupe or martini glass to catch any loose thyme leaves.
5. Take your final thyme sprig, slap it against the side of the glass to release the aroma, and float it on top of the drink.

Ingredients

• 25ml mezcal (or a good quality reposado tequila if you prefer less smoke)
• 25ml smooth cold-brew coffee
• 1.5 tbsp Turmeric Infused Honey
• 2 dashes of chocolate bitters (optional, but adds a lovely depth)
• Ice cubes
• Garnish: grated dark chocolate.

Quantities make one cocktail, to create more drinks, adjust quantities accordingly. 

Method

1. In a mixing glass filled with ice, combine the mezcal, cold-brew coffee, Turmeric Infused Honey, and chocolate bitters.
2. Stir continuously with a long spoon for roughly 30 seconds to chill, dilute, and fully emulsify the honey into the liquids.
3. Strain the mixture into a rocks glass over ideally one large, solid ice cube.
4. Using a fine grater, dust the top of the drink with a light layer of grated dark chocolate just before serving.

Ingredients

• 100ml brewed hibiscus tea (cooled completely)
• 50ml tart cranberry juice
• 25ml fresh orange juice
• 1.5 tbsp Hot Toddy – Whisky Infused Honey
• Crushed ice
• Garnish: cinnamon stick and an orange peel.

Quantities make one mocktail, to create more drinks, adjust quantities accordingly. 

Method

1. Ensure your brewed hibiscus tea has chilled to room temperature or colder.
2. In a shaker, combine the hibiscus tea, cranberry juice, orange juice, and the rich Hot Toddy – Whisky Infused Honey.
3. Fill with ice and shake firmly to blend the heavy honey into the juices.
4. Strain into a tumbler glass filled to the brim with crushed ice.
5. Garnish by floating a orange peel on top and placing a whole cinnamon stick into the ice to use as a rustic stirrer.