Begin by measuring out the water and keep ready near the stove. Add the honey to a medium saucepan. Heat over medium high heat until the honey melts and comes to a boil. Turn the heat down to medium and let the honey continue to boil stirring occasionally with a wooden spoon. If the honey foams up then remove from the heat and let it subside. Do not leave the honey unattended as it can boil over.
Continue to cook while swirling the sauce pan regularly, stirring if needed to reduce the foam. After boiling for a couple of minutes the foam should subside for good. Continue to boil the honey until it begins to darken in color to a deep caramel colour. As soon as the honey reaches a dark caramel colour it’s time to add the water. This will take around 10 minutes.
Remove the saucepan from the heat and carefully pour the water into the burnt honey. Be careful when adding the water as it can spatter. Swirl the pan until the honey is fully dissolved into the water. Let the syrup cool completely before using. The burnt honey simple syrup will keep for up to a month in the fridge.
The Headless Horseman Burnt Honey Old Fashioned
To make the cocktail cut two pieces of orange rind about 2 inches long. In a cocktail shaker, combine the whiskey, burnt honey simple syrup, and orange bitters. Twist one piece of orange rind over the shaker to release the oils and then add to the contents. Add a couple of ice cubes and stir the mixture for 5 to 10 seconds to cool the mixture.
Strain the cocktail into a rocks glass filled with ice. Take the other piece of orange rind and twist it to release the oils. Rub the orange skin around the rim of the glass and then add to the cocktail. Garnish with a maraschino cherry and enjoy!