Honeysuckles fill the air with their sweet, floral scent and with one whiff childhood memories with my grandmother showing me how to taste the nectar from the honeysuckle blossom fill my mind. These blossoms from nature are ripe for picking in May. So with what seems like fields of honeysuckles cascading the fence row of my family’s land, it seems an opportune time to partake in this seasonal gift from the earth. I have made honeysuckle jelly as well as created this little concoction using a syrup made from the blossoms.
Honeysuckle Cocktail, makes 2 drinks
3 oz gin
2 oz honeysuckle syrup (recipe below)
4-5 sprigs of fresh mint, muddled
1 lemon, juiced and zested
In cocktail shaker combine all ingredients. Shake well and pour into tumblers over ice. I garnished with a honeysuckle ice cube.
Honeysuckle Syrup Recipe
2 cups water
1 honeysuckle blossoms
1 cup sugar
Bring water to a boil, add honeysuckles and sugar. Stir until sugar is metled. Reduce heat and let simmer for 30 minutes. Let cool then strain through a fine mesh strainer or cheescloth into a container for storage. Use immediately or sit in refrigerator and let steep overnight.