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Herb-Infused Butter Syrup

The Details
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0.5 Cup sugar
0.5 Cup Water
1 bunch of Rosemary
1 bunch of Thyme
1 bunch of Tarragon
1 oz Clarified Butter (or ghee)
1 oz honey


  • In a saucepan, combine the sugar, water and herbs. Bring to a simmer and remove from heat.
  • Let cool and bottle in a 32-oz Mason jar. Refrigerate overnight, then strain.
  • Using a hand or stand mixer, cream the butter with honey.
  • Add one ounce of the herb syrup to the butter and honey mixture. Mix well to incorporate. The remaining herb syrup can be stored in the fridge for future use.
  • Makes enough syrup for six cocktails. Store in the fridge for up to one week.