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Spiced orange and honey syrup recipe

1 rating

Use this Christmas-spiced orange and honey syrup in cocktails for a festive burst of flavour. It pairs perfectly with Santiago de Cuba Añejo 8-year-old rum; try this sparkling spritz, a warming hot toddy or this wintery take on a mojito. See method

Makes approx 650ml
5 mins to prepare and 15 mins to cook
27 calories / serving

Ingredients

350g honey
6 cloves
1 cinnamon stick
300ml fresh orange juice

Perfect with:

Ron Santiago de Cuba Añejo 8 Year Old Rum
A smooth, oak-aged rum with notes of honey and vanilla, plus a subtle spice finish.

Shop ingredients

Each serving contains

Energy
115kj
27kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
6g 7%
Salt
0g 0%

of the reference intake
Carbohydrate 6.7g Protein 0.1g Fibre 0g

Method

Add the honey and spices to a large pan and add 350ml hot water. Bring to a simmer over a medium heat for about 10 mins or until reduced by half.
Add the orange juice and stir well. Set aside to cool completely then strain through a muslin cloth or kitchen paper into a jug then bottle and label. Keeps for up to 1 week in the fridge.

Find all the Ron Santiago de Cuba cocktails

See more Cocktail recipes