Honey simple syrup infused with thyme and black peppercorns is a versatile and more nutrient dense way to sweeten your favorite cocktails and mocktails.
Just The Drink: Honey Simple Syrup
This honey simple syrup was inspired by a favorite drink on the Meat & Potatoes menu, a Pittsburgh restaurant where I have celebrated many a special occasion. Rather than cane sugar, I use honey for the added nutrients and because honey and thyme are a complementary pair.
Stay tuned, and I’ll be sharing recipes to use this honey simple syrup in both a cocktail and a super simple mocktail, so there’s something for everyone. You could even use it for a fancy iced latte if you’re more of an uppers kind of gal (hi!).
Then, on Friday (5/29), we can toast each other digitally!
The Personal: Let’s Hang!
I’ll be the first guest for The Salon’s new virtual gathering, the #SalonSlowDown. The Salon is a female-forward place to gather and grow that launched right before the pandemic. Like the rest of the world, they’ve had to pivot and adapt their mission from “IRL to URL.”
The Salon Slow Down
Friday, May 29 | 4:30 – 5 pm EST
The #SalonSlowDown is a way to close out the week with “a leading womxn from the world of culinary, drinks, creative or just a down right fun loving gal!” I’m pretty honored to kick it off.
Like The Salon, I place a high premium on connecting in real life (especially with dogs!), but this is a time to use the digital tools available to us to create new experiences. This is a chance to connect and meet new people, and in this case, you can meet Julep too. We’ll actually be hanging in Julep’s corner. Even though I claim this is my meditation area, I really designed it as a space for her to be a lady of leisure.
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If you like playing with honey simple syrup flavors, you might also like the recipe for Homemade Oat Milk Lattes from my book, The Gluten-Free Grains Cookbook. It includes a recipe for lavender and rose infusions, which I could sip all summer long.
Honey Simple Syrup with Thyme & Black Pepper
- ¾ cup honey
- ¾ cup water
- ½ cup loose thyme sprigs (see photo above)
- 1 Tablespoon whole black peppercorns
- Combine the honey and water in a small saucepan over medium heat, and bring to a boil, stirring constantly until honey dissolves.
- Remove from heat, add the thyme sprigs and black peppercorns.
- Cool to room temperature, about 30 minutes. You can continue to infuse the flavors in the refrigerator overnight for a more robust flavor, or strain after 30 minutes and chill.
This Post Has 2 Comments
Sounds like something I’d put in a cup of earl grey tea. Yum!
Oh, I like that idea!