Depending on the type of honey and the amount of syrup that you're making you can get away with simply stirring the mixture together without the need to heat it in a pan. Warm the water prior to mixing for best results.
Most recipes call for the 3:1 version of this syrup. If a recipe does not specify the ratio of the honey syrup, assume it's the 3:1 version.
Honey syrup is used instead of regular honey because it's easier to pour. Furthermore, it won't crystalize as soon as you add ice to the shaker.
While honey is shelf-stable and will basically never go bad, honey syrup does not follow the same rules. The introduction of water will allow bacteria and microorganisms to eventually form in your syrup. Make sure you keep it refrigerated.
Be careful not to heat artisanal, non-pasteurized honey beyond 36°C / 97°F, as it will lose some of its more nuanced flavors. If you use the pasteurized variety (what you'll usually find at the store), it will already have gone beyond those temperatures during pasteurization, so don’t worry about it.
