Honey Recipes

Honey Cocktail Recipe: Elderberry G&T

One of our favorite recommendations in our Honey Room is to encourage guests to experiment with honey simple syrups in cocktails because it's a fun, easy way to use honey in a way that's both special and part of everyday life. So, as soon as we tasted our new sweet-tart Elderberry Infused Honey, we knew we had to create some simple and refreshing cocktails for summer!

Usually our cocktail recipes here on the blog are a bit on the involved side, often including homemade tea / herbal infusions or several liquors. 

But the truth is a delicious cocktail doesn't need to be complicated, and this time we wanted to let our gorgeous Elderberry Honey speak for itself. 

Below, you will find a very easy recipe for honey simple syrup, as well as a few twists on classic cocktails using Elderberry Honey Simple Syrup. We recommend giving these cocktails a stir and experimenting with your own favorite flavors!

Elderberry Infused Honey Jar, bee stir stick, and Elderberry Gin and Tonic with lime wedges

Using Elderberry Infused Honey in Cocktails

Elderberry Infused Honey Simple Syrup for Cocktails

Mix well until honey is fully dissolved. Store in the refrigerator for up to two weeks. 

Elderberry G&T Recipe

  • 1/2 ounce Elderberry Infused Honey Simple Syrup
  • 2 ounces Botanical Dry Gin (London Dry works too, but we recommend a botanical gin for a refreshing summer flavor)
  • Ice
  • Top with Fever Tree Tonic Water
  • Squeeze of Lime Juice
  • Lime wedge for garnish

For a berry delicious twist on the classic G&T, stir Elderberry Infused Honey Simple Syrup, Botanical Gin, Ice, Tonic, and a squeeze of lime juice. 

Elderberry French 75 Recipe

  • 1/4 ounce Elderberry Infused Honey Simple Syrup
  • 1/4 ounce St Germain Elderflower Liquor
  • Top with Brut Sparkling Wine

Stir and garnish with blackberries (or elderberries, if you can find them!)

Why Use Elderberry Infused Honey?

Elderberries are an amazing superfood full of antioxidants, and so is honey. Many elderberry syrups available commercially are full of added sugars needed to sweeten these naturally tart berries. Our sweet-tart Elderberry Infused Honey is a delicious and natural way to get your antioxidants or sweeten your tea or cocktails - without all the added sugar.

We knew immediately that we would be adding Elderberry Infused Honey to our cocktails this summer because its sweet-tart flavor profile is never cloying and pairs extremely well with refreshing summer flavors like lime, mint, basil, and cucumber. 

The sky is the limit with your Elderberry Honey Simple Syrup, and we can't wait to find out what you create!

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American Acacia Baklava with Pistachios and Walnuts

 Photo by: Kurt Wiegand

Baklava is one of those delicious desserts that looks almost too good to eat and certainly too difficult to make at home. But with a little help from frozen phyllo dough and our gorgeous American Acacia honey, you'll wow your family and friends with a dessert that's good enough to make them lick their plates and clamor for more - all for only a reasonable amount of effort! 

We chose to make this baklava with our American Acacia honey because acacia honey is a light honey, yet rich in flavor - just like baklava. This honey pairs particularly well with the bright flavor of pistachio and rich warmth of walnut to create a baklava that's just the right balance between delicate and substantive. 

Saratoga Tea & Honey's Baklava Recipe

Ingredients for Pistachio & Acacia Honey Baklava

For the Honey Syrup:

  • 1 cup granulated sugar
  • 1 cup warm water
  • 1 cup of our American Acacia honey
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt

For the Nut Filling:

  • 12 ounces pistachios unsalted and shelled
  • 12 ounces walnut halves unsalted
  • 2 teaspoons granulated sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt

For the Pastry Layers:

  • 1 ½ cups butter (3 sticks) melted and slightly cooled
  • 1 pound of frozen phyllo dough, thawed

Making Your Baklava:

To make the Honey Syrup:

  1. Combine all of the ingredients in a deep medium saucepan. I suggest pouring a bit of the warm water into your honey jar to release what is stuck to the sides.
  2. Bring the mixture to a boil over medium high heat stirring occasionally until the sugar is dissolved.
  3. Reduce to medium low and let it simmer without stirring for 5 minutes.
  4. Remove the saucepan from the heat and allow to cool slightly.
  5. Pour the mixture into a measuring cup with a spout and let it cool completely. This honey syrup can be kept covered in the fridge for up to 5 days.

To prepare the Nut Filling:

  1. Pulse the pistachios in a food processor until very finely chopped, about 10-15 1 second pulses. Repeat with the walnuts and pour together in a bowl.

(Make sure you don’t over chop the nuts; a little bit of crunchy texture is what you’re looking for.)

  1. Add the cinnamon, sugar, and salt to the nuts and mix well.

To prepare for assembling the baklava:

  1. Preheat your oven to 300° F with tray in a middle to low position.
  2. Brush a 10-inch baking pan with melted butter and set aside.
  3. Unfold the phyllo onto a cutting board and flatten it with your hands, you will need about 30 sheets of phyllo total.
  4. Use your pan as a guide to cut the exact circle using a sharp chef’s knife, you may have to patch your phyllo to fit the pan.
  5. When you are not directly touching your phyllo, cover it with plastic wrap and a damp kitchen towel to prevent it from drying out on the counter or cutting board.

To assemble the baklava:

Before assembling your baklava, I suggest that you keep a sheet of scrap paper to track your progress. Write down your own breakdown and keep a tally of how many layers you’ve placed, even the most skilled bakers forget how many layers of phyllo they’ve done!

Here is the breakdown that I used:

  • 8 sheets of phyllo
  • 1/3 of the nut mixture (about 1 and 2/3 cups)
  • 6 sheets of phyllo
  • ½ of the remaining nut mixture (about 1 and 2/3 cups)
  • 6 sheets of phyllo
  • 1 and 2/3 cups of the remaining nut mixture
  • 8-10 sheets of phyllo


  1. Place one sheet of phyllo in the bottom of the pan and brush with melted butter, repeat this step 7 more times. Push out any air pockets with your brush.
  2. Distribute 1/3 of the nut mixture onto the top layer and gently cover with another sheet of phyllo. Pour a little bit of melted butter on the phyllo and lightly dab to spread it around.
  3. Add 5 more sheets of phyllo, and layer with butter every time.
  4. Layer ½ of the remaining nut mixture and repeat step 3.
  5. Add most of the remaining nuts, leaving about 2 tablespoons to garnish the finished baklava. Continue layering the phyllo dough and butter, finishing the stack with 8-10 sheets. Do not put butter on the top layer.
  6. Use your palms to press lightly on the surface of the baklava and compress the layers working from the middle out.
  7. Spoon about 4 tablespoons of butter on the top and brush to cover the entire surface.

All of this hard work will pay off, I promise! Each layer of phyllo and butter creates beautiful lamination and visible flaky layers. If you use a springform pan, like I did, you'll be able to remove the sides of the pan and get a good look at your handy work when it is cooled and ready to be served.

Honey and pistachio baklava seen from the side with gorgeous flaky phyllo layers dripping with honey
Photo by: Kurt Wiegand

Cutting the baklava:

  1. Using a sharp chef’s knife cut the baklava into 4 equal wedges and then in half again, making 8 equal wedges.
  2. Cut 2 parallel lines across the wedge beginning at the top, and then do the same to the opposite side of the wedge.
  3. Repeat step 2 for each wedge until the diamond pattern is achieved. If this is too complicated or you prefer a different appearance, you can also cut your baklava into a grid.

I suggest consulting reference photos and practicing this design on a piece of paper before cutting as it is fairly complicated.

Each wedge should look like this when cut.

Bake and Serve:

  1. Bake until golden and crispy, about 1 and ½ hours rotating the pan halfway through to bake evenly.
  2. Immediately after removing the baklava from the oven, slowly pour the cooled honey syrup over your cut lines until only ½ cup remains.
  3. Drizzle the remaining ½ cup of syrup on the top and sprinkle each piece with the remaining nut mixture.
  4. Let it cool to room temperature for about 4 hours and cover with foil.
  5. Let your baklava stand at room temperature for 8 hours for the best flavor.

Baklava can be wrapped tightly in foil and kept at room temperature for up to 10 days, but I highly doubt it will last that long!

Green button with bee reading "Shop Acacia Honey"

Spiced Roasted Chicken

A hit of Ghost Pepper Chili Infused Honey adds wonderful depth to this spiced chicken!  Grill or bake, we recommend this quick dish at any time of year!


Honey Glazed Chicken Recipe


6 chicken thighs 

For the Rub:
4 t sea salt
4 t cracked coriander
2 t ground green cardamom
3 t freshly chopped rosemary
2 garlic cloves, chopped
4 T Ghost Pepper Honey
1 T extra virgin olive oil


1. Preheat the oven to 400°.
2. Mix the first 5 ingredients in a small bowl. 
3. In a seperate bowl, stir the olive oil and honey together, brush over the chicken on all sides.
4. Season the chicken generously on both sides with the dry mix. 
5. Bake until the thighs read 165° and the skin is caramelized, about 40 minutes. 


Blossom Honey Cocktails by The Brentwood Hotel

We love collaborating with local restaurants, bars, and other businesses to use our honeys and teas in new ways. When it came time to develop some summer cocktail recipes featuring our Blossom Honeys, we immediately knew that we wanted to work with Saratoga's best kept secret: The Brentwood Hotel

Exterior of the Brentwood Hotel

Tucked on the East Side just steps from the Track, the Brentwood Hotel + Bar is a retro-chic haven for tourists who want a low-key but convenient retreat, or locals looking for a stylish covert to wait out the madness that can be Summer in Saratoga. 

We teamed up with Brentwood's Michaella Bardi to create three gorgeous cocktails that will quench your summer thirst. Featuring our Raspberry Blossom, Blueberry Blossom, and Orange Blossom honeys, you can browse the recipes to decide which cocktail sounds best to you, or try all three with our Blossom Honey gift set

3 Blossom Honey Cocktails decorated with Blueberries, Orange Peel, and Raspberry/Lime

Blossom Honey Cocktail Recipes

To make these gorgeous summer honey cocktails, you will first need to make a simple syrup with each of our Blossom Honeys.

The Brentwood's Honey Simple Syrup has a 2:1 honey to hot water ratio. This is a bit of a departure from our usual 1:1 ratio, and we're intrigued to try it, especially since our friends at the Brentwood say it keeps the simple syrup a little more shelf-stable!

Raspberry Blossom Cocktail

2 oz Gin

1 oz Fresh Lime Juice

3/4 oz Raspberry Blossom Honey Syrup

Shake with ice, strain into a chilled coupe or martini glass

Garnish with fresh raspberries and a lime wheel

* This is a cross between two classic cocktails, a Bee's Knees (gin, lemon, honey) and a Gimlet (gin, lime, simple syrup), both are traditional "sours." Raspberry and lime is a tried and true flavor combination, and the honey adds weight and depth to the cocktail.  

Blueberry Blossom Cocktail

2 oz Rye Whiskey

1/4 oz Blueberry Blossom Honey Syrup

3 Dashes Angostura Bitters 

Stir with ice, strain over fresh ice into a rocks glass

Garnish with fresh blueberries

* This is a rye & honey old fashioned. The blueberry blossom honey is a bit more robust and richer than the other 2 honeys, and it stands up well against a stronger, spicier spirit like rye whiskey. 

Orange Blossom Cocktail

1 1/2 oz Joven Mezcal ("joven" = "silver" or not aged in oak)

3/4 oz Dry Curaçao (orange liqueur)

1/2 oz fresh Lemon Juice

1/4 oz Orange Blossom Honey Syrup

3 drops Orange Blossom Water

Shake with ice, strain over fresh ice into a double rocks glass

Garnish with an orange curl 

Call-to-Action Button to Shop Blossom Honey

Roasted Brussels Sprouts With Bacon and Whiskey Barrel Aged Wildflower Honey

It doesn't get better than this fall recipe: crispy roasted brussel sprouts, sliced slab bacon and a healthy drizzle of our Whiskey Barrel Aged Honey. Sweet, salty, crunchy, and spicy, it is so flavorful and so easy to make!

Brussel Sprouts with Whiskey Barrel Aged Honey


1.75 lb Brussels sprouts, halved
7 oz slab bacon, cut into batonettes
2 T extra virgin olive oil
Whiskey Barrel Aged Wildflower


Preheat the oven to 425°F. Line a baking sheet with parchment.

In a bowl:  Toss all the ingredients together except for the Whiskey Barrel Aged Honey.  Spread onto the baking sheet, and place in the preheated oven.  Cook until crispy brown and slightly blackened.

Remove from the oven and drizzle over Whiskey Barrel Aged Wildflower Honey to serve.


Golden Honey Cornbread

Cornbread is a satisfying seasonal dinner accompaniment that is quick and easy to prepare.  Present it elegantly at the holidays or throw it together for a weeknight chili. We've sweetened our cornbread with honey, which is a great substitute for refined sugar, particularly when baking muffins, cakes, quick breads, and pies!  Honey contributes additional moisture to the recipe, and when it comes to this cornbread, it creates a really rich and wonderful result. We used Alfalfa Honey, because of the beautiful light florality and hint of spice.

Golden Honey Cornbread Recipe


1 cup Bob's Red Mill Cornmeal, medium grind 
1 c milk
1/2 c + 1 T Alfalfa Honey
1/2 t salt
1 c all-purpose flour 
2 t baking powder 
1 egg
1/3 c melted butter


Preheat oven to 400°F. Spray or lightly grease a 9-inch round cake pan, cast iron skillet, or muffin pan.

In a large bowl, soak cornmeal in milk for 10-15 minutes. If you are using a cast iron skillet preheat it with a little bit of butter.

Then combine flour, sugars, honey, salt and baking powder to cornmeal mixture. Stir in egg and butter until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Serve with room temperature butter and honey!

Butternut Squash Soup with Ghost Pepper Honey and Yogurt

Here is our a simple yet elegant take on a fall classic, Butternut Squash Soup.  The Ghost Pepper Infused Honey adds a lively dimension to the soup and is complimented with cooling yogurt.

Butternut Squash Soup with Ghost Pepper Honey

Serves 3-4


1 small white onion, diced
1 carrot, diced
1/2 apple, cored and cubed
1 medium butternut squash, seeded, peeled and cubed
2 sprigs of fresh sage
3 cups of vegetable broth + more as needed
extra virgin olive oil
salt to taste
Ghost Pepper Infused Honey


In a saucepan at medium heat, sweat the carrot and onion in olive oil until soft. Add in the apple, squash and sage.  Season with salt.  Cover with broth and cook until the butternut squash breaks apart with a spoon. Add a pinch of nutmeg.

Remove the sage and prepare a blender.  Add all the ingredients into the blender and purée until smooth.  Adjust with broth for consistency and salt for flavor.

Reheat the soup to serve.  Swirl in yogurt and drizzle Ghost Pepper Honey.




Cranberry Sauce with Honey

Dress up your traditional Thanksgiving Day sauce with raw honey! It makes so much sense:  Cranberry Sauce made with Orange Blossom Honey.  Where the tartness of the cranberries end, the sweetness of the Orange Blossom Honey begins. We can't wait for you try it.

Thanksgiving Cranberry Sauce with Honey


1 10oz package of fresh cranberries
2 T water
9oz Orange Blossom Honey (or about 2/3 of our 12oz jar)
1/2 lemon, pith peeled
pinch of salt


In a small saucepan with a cover, at medium low heat, cook the cranberries, water, 6oz honey, and lemon peel about 15 minutes or until the cranberries start to burst. Add in the remaining honey, pinch of salt and pepper.  Serve warm or refrigerate until needed. Enjoy!

Whiskey Me Away


Whiskey Me Away

As soon as we tasted the first batch, we knew our Whiskey Barrel Aged Wildflower Honey was something special... and that it practically demanded to be used in a local craft cocktail.

So, we asked good friend and craft cocktail specialist, Brendan Dillon of Hamlet and Ghost restaurant, to experiment with our  Whiskey Barrel Aged Wildflower. After some trial and error, Brendan created a light, beautiful cocktail featuring this special honey and Fino Sherry*! 

Don't be discouraged hearing Brendan's credentials, this show-stopping cocktail is actually quite easy to make and includes ingredients that you likely already have (or definitely won't mind having) in your kitchen. 

Thank you, Brendan!

Whiskey Me Away Craft Cocktail by Hamlet & Ghost's Brendan Dillon

2.5 oz Fino Sherry (a dry, pale Sherry wine made from the Palomino grape)
.5 oz Whiskey Barrel Aged Wildflower Honey simple syrup (equal parts honey + water)
1 T stone fruit preserves, such as apricot

1 egg white

Place all ingredients in a cocktail shaker with ice.  Shake hard and strain into a beautiful glass with a fine strainer.  Serve with a citrus twist.

A few notes on making honey simple syrup

If you would like to experiment with this or other cocktails featuring our Whiskey Honey, your first step is probably going to be making a simple syrup using 1 part honey and 1 part hot water. To do this, simply heat some water, add your honey, and stir until the honey is dissolved. Your water does not need to be boiling or boil down to create your honey simple! In fact, if you have an electric water kettle, you won't need the stove at all! This honey simple syrup will keep for several weeks in the refrigerator, just like a sugar-based simple syrup, making the Whiskey Me Away your perfect go-to summer cocktail.

*Fino Sherry is the driest type of sherry. If you are unfamiliar or unsure where the sherry in your cupboard falls, we recommend stopping in to chat with Annemarie at By the Bottle around the corner from our shop, or the lovely ladies at Kane's Fine Wine & Spirits. 

Grilled Peach, Prosciutto & Ghost Pepper Honey Flatbread

Celebrate the end of summer's harvest with a beautiful homemade pizza, courtesy of our friend, Darien Leigh, of @pantry.hill.  She beautifully combines the sweetness of grilled peaches, the savoriness of prosciutto and parmigiano reggiano, and the spiciness of arugula and Ghost Pepper Honey. This summer flatbread is elegant and complex, yet so easy in execution.

Ghost Pepper Honey, Peaches, and Prosciutto Pizza


20 oz raw pizza dough (We use Portland Pie Co. Shipyard Beer Dough - available at Hannaford)
Olive oil for drizzling
1/4 cup shredded mozzarella 
1/2 cup shaved parmigiano reggiano
1/4 cup blue cheese crumbles
2 cups arugula
1/2 fresh lemon
2 peaches grilled* and sliced
1 shallot sliced
3 pieces of prosciutto torn into bite-sized pieces
Sea salt
Black pepper

Saratoga Tea & Honey Co. Ghost Pepper Honey

Ghost Pepper Infused Honey


1. Preheat oven to 400 degrees.
2. Roll pizza dough to desired thickness and place on a baking stone or baking sheet. Drizzle dough lightly with olive oil and spread oil evenly on the entire surface. 3. Sprinkle mozzarella, 1/4 cup shaved parmesan, blue cheese and half the sliced shallots evenly on the crust. Add salt and pepper.
4. Bake at 400 degrees until crust is crispy and mozzarella begins to brown (approximately 15 minutes). 
5. Remove crust from oven and allow to cool for 15 minutes. Top with arugula. Drizzle olive oil and lemon juice over the arugula. Add the sliced grilled peaches*, prosciutto, remaining shallots, and shaved Parmesan. Add sea salt and black pepper to taste.
6. Drizzle desired amount of Ghost Pepper Honey over the pizza. Slice and serve immediately.

*To grill peaches: oil grill grates. Heat grill to 500 degrees. Slice whole peaches in 4 large quarters. Place peaches flesh-side down on grill. Grill 5 minutes until peaches are warm and have char marks. Be sure not to over-cook or they’ll become mushy. Remove from grill and slice.

Flatbread with Ghost Pepper Honey
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