Maple syrup was always a condiment for pancakes and waffles…
Here is an easy recipe for honey liqueur, something I always have on hand in my bar. I use soju for this recipe because it is inexpensive and carries other flavors very well, but you can also use vodka or whiskey for a slightly more potent liqueur. You get the flavor of the honey and a little bit of its viscosity, as well. Clover honey is usually the most readily available honey, but it also delivers the safest honey flavor. Orange blossom, sage and other honeys are worth experimenting with because they are more complex and can completely change the flavor of your liqueur. If you want to get really creative, you can also infuse the honey syrup with spices like cinnamon, anise, fresh ginger or citrus zest.
You can drink honey liqueur on its own or incorporate it into drinks. This soju version is mellower than some made with stronger spirits, such as vodka, so it goes down very smoothly. It’s sweet, so it can even take the place of honey syrup or simple syrup in some recipes. You can also add a few ounces to a glass of iced tea to make a refreshing drink a little more relaxing on a hot afternoon.
Yield: 3 1/2 Cups
1 cup Honey
1 cup Water
2 cups Soju
Pour the honey and the water into a sauce pan over medium heat. Stir until all of the honey is dissolved. Remove from heat and skim off all of the white foam. Now, let the syrup cool to room temperature. Pour the syrup and the soju into a clean bottle jar, seal the top, and shake to combine. Put it in the fridge overnight so the flavors can mesh. I like mine cold so I always keep a bottle in the fridge.