One of my besties’ bridal showers was this weekend! I was in charge of games and favors (the former, I was not so excited about – the latter gave me an excuse to get crafty)…and then I put myself in charge of creating a signature cocktail for the event. I walked out into my garden for inspiration and decided to use the last of the honeysuckle blossoms!
I remember as a little girl, walking in the woods with my mother and pulling the stamens out of honeysuckle blossoms and “drinking” the nectar, it is such a fond memory that although the vine is wildly invasive, it’s hard to think of removing it.
The first step is creating honeysuckle simple syrup, which of course necessitates gathering up some blossoms -erring on the side of whiter rather than more yellow/orange.
Add hot, but not boiling water to the jar (I sized up – so this is a pint jar), cover it, and let it sit for 12-24 hours. You should *just* cover the blossoms.
After it’s set – strain it into a measuring cup – for every cup of water, I add 2/3 cup of honey. You can go 1:1 and for more strongly “scented” syrups – but I find that the honeysuckle gets lost easily with too much honey – unlike mint which can stand up to it a bit better. Whisk the honey in until it’s dissolved – on a warm day, you shouldn’t need to add any heat to it – but if you do, you can feel free to transfer it to a pan – just DON’T LET IT BOIL!
Et voila. Once it’s done, transfer it to a storage container and move it to the fridge. Cool & then shake before using!
The Honeysuckle Buzz
Tablespoon of Honeysuckle Simple Syrup
4 ounces of Champagne
Stir with a bar spoon
Garnish with an edible flower or a honeysuckle blossom (I picked Borage for some color, but the honeysuckle adds a lovely scent)