Honey Syrup For Miami Margarita Recipes

HONEY SYRUP

Honey Syrup image

Add honey's flavor to your cocktails with honey syrup. It's just as easy to make as simple syrup but lends complex depth to your drinks.

Provided by Liquor.com

Time 4m

Number Of Ingredients 2

Ingredients

1/2 cup honey (adjust to taste)
1/2 cup water

Steps:

Add the honey and water into a small saucepan over medium heat.
Stir until the honey is dissolved.
Allow to cool and transfer to an airtight container. Syrup will keep, refrigerated, for up to 1 month.

Nutrition Facts : Calories 515 kcal, Carbohydrate 140 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 139 g, Fat 0 g, UnsaturatedFat 0 g

MIAMI MARGARITA

Miami Margarita image

This Miami margarita recipe is courtesy of Nobu Matsuhisa and Thomas Buckley and can be found in their cookbook, "Nobu Miami: The Party Cookbook."

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Yield Makes 1 cocktail

Number Of Ingredients 7

Ingredients

1 fresh passion fruit, peeled
Dash of freshly squeezed lime juice
1 ounce Honey Syrup for Miami Margarita
1/2 teaspoon Shichimi Togarashi spice powder
2 ounces tequila anejo
Ice
1 stick cinnamon, for garnish

Steps:

Place passion fruit in the bowl of a food processor and process until smooth.
Shake passion fruit puree, lime juice, honey syrup, spice powder, and tequila over ice and strain into a chilled snifter or rocks glass. Garnish with a cinnamon stick; serve immediately.

HONEY SYRUP FOR MIAMI MARGARITA

Honey Syrup for Miami Margarita image

This recipe for Honey Syrup should be used in Nobu Matsuhisa and Thomas Buckley's Miami Margarita.

Provided by Martha Stewart

Categories Cocktail Party Ideas

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

1 cup honey
4 (3-inch) pieces orange peel
2 (3-inch) pieces lemon peel
2 sticks cinnamon
3 whole cloves
Hot water

Steps:

Using a funnel, place honey, orange and lemon peels, cinnamon, and cloves in a clean bottle; Add enough hot water to fill. Cover and let stand for at least two days and up to one week before using.

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