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The characteristics of honey wine can be improved by the addition of fruits and herbs. Lemon and cinnamon contain phenolic and flavonoid compounds that provide antioxidant activities. This research aims to determine the effect of adding lemon and cinnamon on the antioxidant activity and physicochemical properties of honey wine. Local and imported lemon juice were used, with citric acid as a control. Both cassia and ceylon cinnamon types were examined. The honey wine was analyzed for its antioxidant activities (IC50, total phenolic, and total flavonoids) and physicochemical properties (alcohol content, density, pH, total dissolved solids, and color). The study found that the formulation with imported lemon juice and cassia cinnamon exhibited the highest antioxidant activity and favorable physicochemical properties for honey wine. Results showed that this formulation achieved an alcohol content of 13.93%, an IC50 of 1.81%, total phenolic content of 794.61 mg GAE/L, total flavonoid content of 23.45 mg QE/L, density of 0.98 g/mL, pH of 3.28, total dissolved solids of 9.42° Brix, color lightness of 53.83, and hue of 86.26°. In conclusion, the addition of imported lemon juice and cassia cinnamon enhances the overall quality of honey wine.