Honeysuckle recipe
A honey-sweetened twist on the classic Daiquiri with bright lime and light rum.
Method: Shake and fine strain ·
Glass: Chilled coupe glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Daiquiri Family
Ingredients
- 2 oz Light rum (White Cuban-style or lightly aged rum)
- 0.75 oz Fresh lime juice (Newly squeezed)
- 0.75 oz Honey syrup (3 parts honey to 1 part warm water)
How to make a Honeysuckle
- Chill a coupe glass in the refrigerator or freezer.
- Combine light rum, fresh lime juice, and honey syrup in a cocktail shaker filled with ice.
- Shake vigorously for ten to fifteen seconds until thoroughly chilled.
- Fine strain the mixture into the prepared chilled coupe glass.
Garnish
Garnish with a thin lime wheel or express a lime coin over the surface.
Pro tip
Diluting honey with warm water at a three-to-one ratio ensures it incorporates smoothly during the shake without clumping. Adjust the citrus slightly if your honey varietal is exceptionally floral.
History of the Honeysuckle
The Honeysuckle emerged as a honey-sweetened variation of the classic Daiquiri, popularized in mid-century cocktail literature notably by David Embury in his 1948 work, The Fine Art of Mixing Drinks. While some cocktail historians debate whether it represents an independent invention or merely a natural sweetener substitution rooted in Cuban and Caribbean drinking traditions, Embury championed honey as an exceptional vehicle for softening sharp citrus edges. Today, it stands as a celebrated intermediary bridging traditional rum sours and modern craft cocktail innovation.
Flavour profile
Citrusy, Floral, Sweet, Crisp
Variations
- Daiquiri No. 1 — Substitute simple syrup for honey syrup and use white rum.
- Bee's Knees — Substitute light rum with London Dry gin.
Practise making the Honeysuckle in the free Virtual Bar game.