Foraging cocktails today because I’d rather go into the woods than the grocery store..
This time of year is the best time to get out and gathering alllll the fresh produce and abundant flowers! One of my all time favorite summertime nostalgia smells is honeysuckle! When i’m out for a neighborhood walk and get hit with that sweet scent, it takes me straight back to riding my bike around the neighborhood until the street lights came on.
So now that i’m an adult and unfortunately don’t stay out in the woods catching fireflies nearly as often as id like.. I infuse those memories into cocktails.Because is booze is like the best part of being an adult, right?
Honeysuckle Syrup:
1.) Get out and collect honeysuckle. **Be sure to look around and make sure there’s no poison ivy growing around it (ewwy). If you’re not sure what poison ivy looks like just remember! “Leaves of three, let it be”. Try to collect around 100 flowers which will yield about 1 cup.
2.) Pick the flowers off of the vine and remove any remaining leaves. Rinse super well in cold water.
3.) Bring 1 cup water to a low boil, add 1 cup sugar, stir until dissolved and remove from heat.
4.) Pour hot liquid over 1 cup of honeysuckle flowers and allow to sit at least 24 hours to extract all that beautiful flavor!
5.) Strain the flowers out of the liquid with cheesecloth or a fine mesh strainer. Store in a glass jar in the fridge for up to 2 weeks.
Easy peasy! You can play around with the ratios to see what works best for your taste preferences- I just prefer equal parts.. annnnd it’s easy to remember that way!
This recipe is so versatile and brings a pretty floral note to any of your favorite summer time drinks or snacks! Try it in a lemonade, tea, cocktail, pour some on a waffle or pancake, drizzle over strawberries or peaches, bathe in it.. whatever floats your boat.
Honeysuckle Lemonade:
Squeeze the juice from one lemon into a 16oz glass
Add 1 oz honeysuckle syrup
Fill ice to the top
Top off with filtered water
Tumble the contents between two glasses until well combined.
*Adjust the syrup to lemon ratio to your taste.
Honeysuckle Julep:
Ingredients:
1.5 oz Rye Whiskey or bourbon
.25 oz honeysuckle syrup
4-6 mint leaves divided
Instructions:
Lightly muddle the syrup and half of your mint leaves together.
Add your bourbon or rye and fill cup with crushed ice.
Stir until the glass is cold on the outside.
Top with more crushed ice and garnish with remaining mint leaves.
