Honey is roughly 82 percent sugar and very, very thick. It is hard to use at the bar unless you make it into a thinner syrup. To make a honey syrup that can be substituted for simple syrup in any recipe, add 64 grams of water to every 100 grams of honey (note that the honey must be weighed; it is much denser than water). Unlike simple syrup, honey has some protein in it. Those proteins will increase the foaminess of shaken drinks, especially those with acidity in them as well.
— Dave Arnold, Liquid Intelligence: The Art and Science of the Perfect Cocktail
Combine honey and water in a small pot. Stir until honey is dissolved. Don’t allow to boil. Set aside to cool then pour into squeeze bottle.