Bochet Recipe

I am looking for a good bochet recipe. I have an ungodly amount of mesquite honey (my fave for mead) and I tend to use a champagne yeast. I am mostly interested in how high to cook the honey and for how long (I get that if it is too long and high, there won't be any sugar to turn to alcohol; and if it is too low or short, it won't be a bochet).

Any suggestions?