Honey syrup (2:1) — for Bourbon Sour

batch #syrup #penicillin #lancey

Yield: 500 mL (per grid)
Use: Bourbon Sour (alongside ginger — the spec calls it "Ginger/Honey Syrup")

Ingredients:

2 parts clover honey
1 part warm water

Method:

Combine honey and warm (not boiling) water in a container.
Stir until honey dissolves completely.
Cool, bottle, label, date.
Shelf life: 1 week refrigerated.

Note: The Lancey Bourbon Sour spec calls for "Ginger/Honey Syrup" — this article covers honey only. Confirm with bar lead whether ginger is integrated into this syrup or prepped separately. The intake suggests ginger and honey are combined per the original Penicillin tradition; see batch-honey-ginger-syrup for the integrated version.