Honeysuckle Buzz – Champagne Cocktail

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.

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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.

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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.

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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!

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Et voila.  Once it’s done, transfer it to a storage container and move it to the fridge.  Cool & then shake before using!

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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)

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