Honey syrup is a versatile ingredient in many cocktails and can bring an entirely different experience than regular simple syrup.
Honey is about 80% sugar so using it as a syrup ingredient seems like an obvious application, however mixing honey into a cocktail itself can be difficult so often bartenders use a honey syrup instead.
A 1:1 ratio will lose the floral flavors that honey can provide and end up with something more like a simple than honey syrup. It’s for this reason when I make honey syrup I use a 3:1 ratio.
Honey Syrup:
3 parts honey
1 part water
1 pinch cream of tartar
Using a small pot, heat the water honey mixture until fully combine. Adding the tartar will allow you to leave it on your bar instead of in your fridge, this also prevents sugars from crystallizing.