From Audemus Spirits I made a 1:1 honey syrup, mixing a tablespoon of honey with 1 tablespoon of very hot water, stirring them together, and letting it cool. The Audemus team uses 2:1 (2 parts honey) and they like to use their Covert liqueur, which is made with fig leaves, honey, and Cognac. It depends on which liqueur you go with, of course, but if you want a sweeter cocktail, you can use their 2:1 proportions. (Also you can play around with different types of honey, from rugged buckwheat or wildflower, to mild clover.) If you don’t have Covert liqueur, as I don’t, they recommend using another favorite liqueur, such as amaretto, orange liqueur (such as Grand Marnier, Cointreau or Triple sec), liqueur de noyau (made from apricot kernels, which you can buy in France or make from my recipe in Drinking French), or another favorite liqueur.