Delicious honey recipes to try at home. Create a cocktail, a tasty dessert or a sweet side dish.

World Honey Bee Day
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Honey. Delicious natural sweetness. World Honey Bee Day has come and gone. But here are some fun facts you may not know about honey.

• Honey is 80% sugar and 20% water
• A single honeybee will only produce approximately 1/12 teaspoon of honey in her lifetime
• A single honey bee will visit 50-100 flowers on a single trip out of the hive.
• Honey doesn’t spoil when sealed in an airtight container.
• Bees work hard all summer to ensure they’ll have enough honey to sustain the hive through the winter

To celebrate World Honey Bee Day, they are lots of different recipes to choose from. Whether you’re looking for a tasty dessert, delicious snacks with honey-infused ingredients to crafty honey based cocktails. Here are some recipes to make at home.

Honey Buffalo wings
• 1.5kg wings patted dry with a paper towel (serves 8)
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper

Honey Garlic Buffalo Sauce:
• 1 cup buffalo sauce (Franks Red Hot or Sweet Baby Ray’s)
• 3/4 cup honey
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch

• Preheat oven to 400°C. Line a Wiltshire Easybake Sheet with parchment paper or aluminium foil and lightly spray with cooking spray. In a ziplock bag add the wings. Add the baking powder, garlic powder, salt and pepper and shake to coat evenly. Place them on your prepared Wiltshire Easybake Sheet.
• Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
• To make the Honey Garlic Buffalo Sauce: Right before the wings are done, in a medium saucepan, add the buffalo sauce, honey, brown sugar, Worcestershire sauce and cornstarch. Whisk on medium-high heat for about 3-4 minutes or until it has thickened. Baste on the wings.

Honey cake with citrus passion fruit syrup
For the honey cake
• Zest and juice of 1 lemon
• 150ml milk (or non-diary try Insideout Unsweetened Almond mlik)
• 5 eggs
• 7 tablespoon honey
• ½ teaspoon baking powder
• 125g semolina
• 125g ground almonds
• Pinch of salt
• Butter, for greasing

For the citrus syrup
• 2 passion fruit
• 100g unrefined golden sugar
• 250ml water
• Juice of 1 lemon
• Greek yoghurt, to serve

• Preheat the oven to 180°C (350°F). Lightly butter Wiltshire Easybake Springform Cake Pan. Grate the zest of the lemon and squeeze out its juice. Add the juice to the milk. Separate the eggs and sift the baking powder into a bowl with the semolina and almonds.

• Whisk the egg yolks with the lemon zest and honey until light and fluffy. Carefully clean and dry the utensil, then whisk the whites with a pinch of salt until they form soft peaks.

• Stir the baking powder, semolina and almonds into the yolk mixture. When the stirring starts to get difficult, add the milk and blend until smooth.

• Add a big spoonful of the whisked egg whites to the yolk mixture to loosen it up a little. Gently fold in the remaining whites, trying to keep as much of the air in them as possible. Pour this mixture into the Wiltshire Easybake Springform Cake Pan and bake for 40 minutes or until firm.

• While the cake is in the oven, make the syrup. Halve the passion fruit and scoop out the pulp. Dissolve the sugar in the water over a medium heat, then turn the heat up and simmer rapidly for a few minutes until the liquid becomes syrupy. Add the lemon juice and passion fruit pulp and leave to cool until the cake is ready.

• Once the cake is ready, pierce a few holes in the top with a cocktail stick, then pour the syrup over it. Let it sit for 10 minutes while the syrup soaks in.

• Take the cake out of the Wiltshire Easybake Springform Cake Pan and slice while it’s still warm. Serve with Greek yoghurt

Cocktail Recipes

Gold Fashioned
• 50ml Aberfeldy 12-Year-Old Single Malt Scotch
• 2 tablespoons of local honey syrup* (100g honey and 64g water, stir and leave to chill) *Note: syrup will only last three days
• 2 dashes Angostura bitters
• 2 dashes orange bitters
• Orange twist
• Gold flakes

• Add the honey syrup, bitters, and Aberfeldy 12 to a mixing glass.
• Add ice and stir to dilute (around 30 seconds)
• Pour into a Luigi Bormioli Jazz Whisky glass and add ice block
• Add gold flakes
• Cut and twist orange zest expressing oils over the top

Hot Toddy
• 45ml Aberfeldy 12yr old Single Malt Scotch
• 150ml hot water
• 2 teaspoons of honey
• 5-10ml lemon juice
• 1 cinnamon stick
• 1 star anise
• 2 cloves

• Use a Luigi Bormioli Diamante Old Fashioned Tumbler, dissolve honey in boiled water
• Add remaining ingredients and garnish with a lemon slice studded with cloves

Bee’s Knees Cocktail
• 1 teaspoon honey
• 5-10ml lemon juice
• 1 lemon

• Add the honey, lemon juice, and gin to a shaker
• Add ice and shake
• Use a strainer and pour into Luigi Bormioli Bach Gin cocktail glass
• Cut and twist a lemon zest expressing oils over the drink

Scotch Whisky Sour
• 50ml Dewar’s 12yr old Blended Scotch Whisky
• 1 teaspoon honey
• 5-10ml lemon juice
• 1 egg for egg white

• Combine all the ingredients in a shaker and shake, without ice, until foamy.
• Add ice, shake again until chilled, then strain into a chilled Luigi Bormioli Jazz Coupe Cocktail Glass
• Garnish by adding several drops of Dewar’s 12yr old Blended Scotch Whisky atop the drink’s foam.

What is your favourite honey and recipe?