RecipesMixesDon’s Gardenia Mix
DIY mixer
Don’s Gardenia Mix
Honey-butter spice paste for Pearl Diver–style drinks. Small jar; soften before you measure.
About 2 oz — enough for several ½ oz pours
Ingredients
- 1 oz Honey (for syrup)Buy
- 1 oz Unsalted butter
- 1 tsp Cinnamon syrupBuy
- ½ tsp Vanilla syrupBuy
- ½ tsp Allspice dram (liquor store)
As an Amazon Associate I earn from qualifying purchases.
Method
- Let the butter soften at room temperature until it stirs easily.
- Warm the honey just enough to loosen it (a few seconds in hot water is fine). Do not boil.
- Whip or stir honey, butter, cinnamon syrup, vanilla syrup, and allspice dram until smooth and even.
- Spoon into a small jar. Refrigerate up to about a week. Soften a spoonful before measuring into a drink.
- Butter can firm up in cold drinks; blend Pearl Divers, or soften the mix first.
Modern emulsified (Garrett Richard / Tropical Standard)
Larger honey-forward batch with a gum arabic + xanthan emulsifier so it stays pourable cold. Scale down if you only need a few drinks.
About 300+ ml — bar batch
Ingredients
- 57.5 g Unsalted butter
- 250 g Honey (for syrup)Buy
- 26 ml (cassia bark syrup if you have it) Cinnamon syrupBuy
- 13 ml Allspice dram (liquor store)
- 13 ml (vanilla–sandalwood if you have it) Vanilla syrupBuy
As an Amazon Associate I earn from qualifying purchases.
Method
- Warm butter and honey together until fluid; do not scorch.
- Stir in cinnamon syrup, allspice dram, and vanilla syrup.
- While still warm, blend in about 2 g compound emulsifier (9:1 gum arabic / acacia to xanthan) until smooth.
- Cool, bottle, refrigerate. Shake before use.