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About Mushroom Honey Syrup
Mushroom honey syrup is a rich, golden-brown mixer that blends the natural sweetness of raw honey with the earthy, umami depth of portobello mushrooms. It’s considered a flavored simple syrup, which is basically honey dissolved in hot water, but with mushrooms that give it layered, savory character without being overly sweet.
Like classic simple syrup, it’s also easy to make at home. In this recipe, honey and hot water are gently combined with sliced mushrooms and infused sous vide until the flavors meld together, capturing the smooth sweetness of honey and the deep, earthy notes of the mushrooms in every drop. Once finished, this versatile syrup pairs beautifully with bourbon, whiskey, gin, or any cocktail that could use a touch of richness and complexity—perfect for inventive stirred drinks or adding depth to a seasonal cocktail.
Cocktails I Made with Mushroom Honey Syrup
Mushroom Honey Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
Honey: This is a thick, golden sweetener produced by bees from flower nectar that’s made into a concentrated syrup known for its natural sweetness and complex floral flavors depending on where it’s harvested.
Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.
Portobello Mushroom: This is an immature, small version of the portobello mushroom that’s known for its firm texture and a mild, earthy flavor.
Brands I Used
How to Make Mushroom Honey Syrup
There are a couple of ways to make mushroom honey syrup, and which one you choose mostly comes down to the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my go-to for most cocktail syrups that are infused with various flavors—a technique I first came across in the book Death & Co: Modern Classic Cocktails.
The raw honey, hot water, and sliced portobello mushrooms are sealed in a temperature-controlled water bath, where the honey dissolves fully and the mushrooms gently release their earthy, umami notes. The steady, low heat preserves the honey’s delicate aromatics while layering in the mushrooms’ depth and richness, without the risk of scorching or over-reducing that can happen on the stovetop.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works if you don’t have an immersion circulator or are short on time.
The honey, water, and mushrooms are gently heated in a saucepan over low heat, stirring occasionally until the honey fully dissolves and the mushrooms’ flavors bloom. It’s quicker and requires less equipment, but you’ll need to watch the syrup closely because too much heat can darken the honey or pull out bitter notes from the mushrooms.
Tools for Making Mushroom Honey Syrup
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clamps: These are small, spring-loaded clamps that are used to hold objects securely together.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.
Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPower Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Mushroom Syrup
After your mushroom honey syrup is ready, it’ll need to be chilled to preserve freshness.
Refrigerator Storage
For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
Freezer Storage
For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.
Flavored syrups like this one typically stay fresh for two to three weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.
Storage Containers I Used
Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.
Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.
Recipe
Mushroom Honey Syrup
Description
Mushroom honey syrup is a golden-brown elixir made by infusing raw honey with earthy portobello mushrooms. This sous vide version marries the honey’s natural sweetness with the mushrooms’ deep, savory notes, creating a smooth, umami-rich syrup that adds depth and complexity to cocktails—from spirit-forward stirred drinks to inventive, earthy mixers.
Yield: 16 fl oz
Serving Size: 1 fl oz
Ingredients
Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Slice mushrooms, then measure out 140 g.
Add 240 g honey to a bowl.
Pour 240 ml hot water into bowl of honey and whisk for 30 seconds until thoroughly combined.
Add honey and water and 140 g mushrooms to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove mushrooms and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
