5 Drinks to Make You Say “Oh, Honey”

Lemon and Ginger Infused Honey. The natural warmth of ginger and bright citrus notes lift the deep undertones of Scotch, whilst cutting through the rich, jammy texture of the apricot.

Long, warming, and sophisticated.

• 50ml Scotch whisky (nicely peated malt suggested, but whatever you have 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.

1. Add the whisky, apricot purée, dissolved honey syrup, and 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. Clap the rosemary sprig firmly between your palms to release the oils, then tuck it into the glass.

Scottish Rapeseed Honey. The clean, creamy sweetness acts as a smooth canvas that tames the sharp, bitter notes of pink grapefruit and the aniseed aroma of fennel without overpowering them.

Bright, botanical, and incredibly crisp.

• 50ml gin
• 50ml fresh pink grapefruit juice
• 1 tbsp Scottish Rapeseed Honey (dissolved in 1 tbsp warm water)
• 2 tsp fennel-infused water (steep ½ tsp crushed fennel seeds in a little boiling water for 5 minutes, then cool)
• Soda water, to top up
• Ice cubes
• Garnish: fresh fennel

Quantities make one cocktail.

1. Fill a tall highball glass with cubed ice to chill it down.
2. In a shaker, combine the gin, grapefruit juice, honey syrup, and cooled fennel water.
3. Fill the shaker with ice and shake hard for 10–15 seconds until frosty.
4. Strain into your prepared highball glass over fresh ice.
5. Top up gently with soda water and stir briefly from the bottom. Garnish with a fresh fennel frond.

Scottish Blossom Honey. The bright, purely floral notes marry beautifully with fresh green garden herbs, making it the ultimate partner for a fresh, aromatic twist.

Herbaceous, zesty, and punchy.

• 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.

1. In the bottom of a shaker, gently press the 3 thyme sprigs with a muddler to bruise the leaves.
2. Add the rum, lime juice, and honey directly into the shaker.
3. Fill with ice and shake forcefully for 15 seconds to fully dissolve the honey.
4. Double strain through a fine tea strainer into a chilled coupe or martini glass.
5. Slap the final thyme sprig against the glass to release the aroma, then float it on top.

Turmeric Infused Honey. The earthy, deeply grounded, and slightly bitter qualities cut beautifully through the heavy, lingering smoke of mezcal and the dark bitterness of cold-brew coffee.

Dark, earthy, and complex.

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

Quantities make one cocktail.

1. In a mixing glass filled with ice, combine the mezcal, cold-brew coffee, honey, and chocolate bitters.
2. Stir continuously for roughly 30 seconds to chill, dilute, and fully emulsify the honey.
3. Strain into a rocks glass over one large, solid ice cube.
4. Dust the top with a light layer of grated dark chocolate just before serving.