Throughout the summer, Stuart Weaver — the general manager at Lady Jane, a cocktail bar in Denver’s LoHi neighborhood — leans into one of the season’s most golden ingredients: honey.

On Lady Jane’s late summer menu, honey takes center stage in two inventive ways. In one cocktail, it’s the base for a syrup infused with blistered shishito peppers. In another, Weaver and his team ferment orange blossom honey, transforming it into something tangy, sweet, and just slightly effervescent. In the past, he’s used a raw Scottish heather honey to bring a floral yet earthy note to a peaty scotch cocktail called “Nine Deaths.”

Bartenders have long been sweet on honey, and for good reason.

“Honey is so versatile and its flavor profile is the very definition of terroir,” Weaver said. His personal conn

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