- 4 parts honey
- 1 part hot water
Heat honey and water gently in a saucepan over medium-low heat until the mixture reaches a simmer. Remove from heat and cool.
Shake over ice gently for 30 seconds to make a thick, creamy cocktail. Strain and garnish with lavender.
Adapted from H. Ehrmann, A Guide to Honey Cocktails
Add amaro, juice, syrup, and bitters into a champagne flute. Top with prosecco. Garnish with twist.
Apis Restaurant and Apiary’s Jose Luis Sapien
Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit. Serve with skewers.
Bon Appetit, December 1997