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Love the scent of honeysuckle? Try foraging for these edible wildflowers and infuse them into a delicious flower liqueur– honeysuckle vodka!
Each spring, the woods behind our apartment turn white with honeysuckle blossoms, and it smells spectacular.
Did you, like me, grow up eating the tiny, minuscule drops of “honey” from honeysuckle?
If so, you may have also wished that you could somehow, possibly, get a bunch of these dainty flowers together and miraculously collect all of the sweet nectar.
I don’t know how many thousands (or millions) of flowers it would take to harvest a jar of honeysuckle nectar, and I’m not even sure it would be possible.
What I do know, however, is that you can preserve those delicious and edible flowers in vodka.
In doing so, you’ll infuse the vodka with both the delicate floral scent of the petals AND the taste of the nectar.
If you love edible flower ideas, make sure to check out this nasturtium salad, chive (+ chive blossom) butter, chive blossom vinegar, and stuffed squash blossoms, basil (+ basil flower) vinegar, and basil (+ basil flower) butter.
This honeysuckle vodka is a simple and easy way to savor these edible wildflowers.
P.S.– You can also make honeysuckle simple syrup!
Identifying Japanese Honeysuckle
There are many, many types of honeysuckle, but not every type has delicious nectar inside the flower.
When foraging, I look for Japanese Honeysuckle (Lonicera japonica).
Japanese Honeysuckle is invasive, so you’re actually helping the environment by cutting it back.
See the photo above for help identifying honeysuckle.
Look for fragrant, tubular flowers. When they’re young, the flowers are white, but they turn yellow with age.
The flowers will be around 1 ½″ long, with a 2-lipped, 5-lobed corolla (the petals).
They grow on a vine, and have long, ovate-shaped leaves that grow opposite from one another on the vine.
Where I grew up in West Virginia, Japanese honeysuckle was (and is) everywhere.
In fact, I’ve never had to go looking for it, because it’s just always been there– a friendly, flowering spring welcome sign. So I’m very comfortable identifying it.
If you did not grow up eating (and identifying) honeysuckle, buy a field guide to help you identify wildflowers. I recommend the National Audubon Society Field Guide to North American Wildflowers.
How to Forage for Honeysuckle
Positively identify the plant as Japanese Honeysuckle. If you aren’t positive, leave it.
Never harvest honeysuckle (or any wild plant that you intend to eat) from the side of a busy road or other high-pollutant areas.
If the plant isn’t on your property, make sure you have permission before harvesting.
Bees love honeysuckle too– be aware of where you’re placing your hands when picking flowers.
Looking for more foraging ideas? Try crabapple butter and pine needle tea.
How to Harvest Honeysuckle
To harvest honeysuckle, grab a bucket (or some other large container) to drop the flower petals into. Simply pinch the flower off the vine at the base, and make sure you get the entire flower.
If you want to taste the nectar as you go, pinch the bottom green part of the flower off, and pull it through the flower. You should see a tiny little bead of nectar.
How many flowers should you gather?
This recipe uses about two cups of flowers, but you could easily halve or double the recipe. I usually just gather until I think I’ve got around two cups.
How to Clean Honeysuckle Flowers
Once you’ve gathered as many flowers as you want, bring them inside and clean them off.
Fill a sink or bowl with cool water, and then dip the flowers, a couple at a time, into the cold water to rinse off dust or pollen from other plants.
Avoid running water over the flowers, because you could damage the flower or rinse off the nectar.
Lay flowers out on a towel to dry.
How to Make Honeysuckle Vodka
Once your flowers have dried, put them in a glass jar.
You want to fit as many flowers in your jar as possible, but you do not want to squash the flowers.
Next, you need orange zest.
Wash an orange (preferably one with no wax), and use a vegetable peeler to remove the orange zest in long strips. Avoid getting any of the white pith, because it will infuse your vodka with a bitter flavor.
Set the orange zest on top of the honeysuckle flowers in the jar.
Next, pour vodka into the jar until the flowers and orange zest are completely covered. Seal the jar with a lid, and set it out of direct sunlight for 2-3 weeks.
Once the vodka has finished absorbing the flower flavor, strain out the flowers and orange peel by pouring the vodka through a mesh sieve.
Next, you’ll heat water and sugar together to make a simple syrup. Once the syrup cools, add it to the vodka gradually until you like the flavor.
How Do I Use Honeysuckle Vodka?
Sip it straight, or drink it on the rocks.
Want a cocktail? Here are a few more ideas:
Use it to spike this lavender lemonade or a classic lemonade.
Make a tea hot toddy, use an herbal tea, and swap the honeysuckle for the whiskey or bourbon. You could even use homemade mint tea or catnip tea in the hot toddy!
Add 1 oz of honeysuckle vodka to a glass of champagne, Prosecco, or sparkling wine
Mix the honeysuckle vodka with bourbon (1 part honeysuckle vodka, 2 parts bourbon).
Honeysuckle Vodka: A Flower Liqueur
Ingredients
Initial Infusion:
- 2 cups honeysuckle flowers, stems + leaves removed From the Japanese honeysuckle plant
- 1 naval orange, organic and unwaxed preffered
- 2 cups unflavored vodka, 80 proof (avoid wheat-based vodka to stay gluten-free)
Simple Syrup: (Added After the Vodka Has Infused)
- ½ cup sugar
- ½ cup water
Equipment Needed:
- glass jar with lid (16oz mason jar ideal)
- chopstick or butter-knife to push down flowers
- mesh sieve
Instructions
Infusing Honeysuckle Vodka:
- Clean honeysuckle by dipping flowers in cool water and then laying out on a towel to dry.
- Once flowers have dried, place them in a glass jar, and gently push them down until their aren’t large air bubbles– DO NOT squash the flowers. Some extra space is fine.
- Wash orange in warm water, using a vegetable scrub brush if the orange is waxed. Remove the peel with a vegetable peeler, taking care to only get the orange zest and not the white pith. Add the peel to the top of the jar, above the honeysuckle. Make sure to add the orange peel last– it will serve as a weight and keep the honeysuckle submerged. (You can eat the orange– you’re not adding it to the jar.)
- Slowly pour the vodka into the jar, using a chopstick to gently push down the flowers and orange peel. Seal the jar with a lid, and set jar aside for 2-3 weeks. The jar doesn’t have to be in the dark, but make sure it’s out of direct sunlight.
- Once the vodka has finished infusing, pour it through a mesh sieve to remove the flowers and orange peel.
Sweetening Vodka:
- Add sugar and water to a small pot and bring to a boil. Stir to ensure all the sugar has been dissolved. Set aside to cool.
- Once the syrup has cooled, add half of the sugar simple syrup to the vodka. Taste, and see if you want it to be sweeter. Sweeten more if desired.
- Store the vodka out of direct sunlight in an airtight container, and drink it straight or in mixed drinks. Use within one year.
This is so amazing! When I lived in Little Rock, Arkansas I remember constantly sucking on honeysuckle during the spring and summer months! It was everywhere. I think there might be some honeysuckle on one of my walking paths in my neighborhood but I’m not completely sure.
This is such a creative and beautiful idea! The scent of honeysuckles makes me so nostalgic and is the quintessential scent of spring for me. Paired with orange, it must make such a beautifully floral and aromatic vodka. Spring cocktails are definitely ON with this!
Ive infused Vodka with lemons before, but honeysuckle is something I would have never tried had I not happened on this post. I have always had a love of the scent of honeysuckle since I was little and my grandma had it growing in her garden. Paired with orange I think I may be in heaven! It sounds like I have a project coming up!
I only started getting into infusing and flavouring alcohols recently, but I’m REALLY into this idea. I love working with flowers, but it can be so hard to do anything with them unless they have a wildly intense flavour (e.g. lavender). This sounds like such a beautiful concept, and I can imagine it would make for some really special cocktails – perhaps even some unique desserts!
I was surprised how well the honeysuckle flavor comes through in this! Give it a shot!
This sounds amazing, how creative!! I used to love sucking the nectar out of those little flowers as a kid 🙂 I am going to have to go hunting for some honeysuckle in my area, I haven’t noticed any, but I guess I haven’t been looking for it! I’m excited to try this
This was an extra good year for it here!! It was EVERYWHERE until the last rain storm we had knocked a lot of it off. I’ve also heard you can buy the flowers in farmers markets sometimes (just make sure they’re grown organically without pesticides!) I hope you find some!
This is such a good idea! I need to find the vines that are still thriving around here… Sorry I caught this so late!
Thanks!! There’s always next year!!!!!
I’ve had all sorts of flavoured vodkas before, but never honeysuckle! But, no doubt, I would give it a try! Sounds like an amazing summer drink and could be the base of a yummy cocktail!
This is just too cool. I’ve never infused vodka before, but I’m telling you, I sure want to now! Lol. My husband made Skittles vodka years ago, so I’ll have to show him this. (It’s way cooler 😉 )
I’m going to have to keep my peepers peeled for honeysuckle!
Skittles vodka! Whaaaaat that’s so fun!
I made this and stored it in my liquor cabinet until it was all gone! I tried it with some bourbon (so good!), but I think my favorite was just sipping it by itself. I can’t wait to make another batch with new flowers this year!
Yay!! I’m so glad you loved it 😀
Can I use the buds as well? We’re still pretty early in the season so i have a ton of buds also.
I haven’t tried that! If it were me, I’d probably wait another week or so until the buds open up. My guess is the flavor is better with open flowers, but I can’t say for sure. If you try it with buds let me know how it turns out!
I should have enough now for the full amount of open flowers, I harvested again today. If I need to make up some more weight, I will add the buds and let you know how it turns out. If I have enough, I may make a bud only jar just to satisfy my curiosity.
And thank you for this recipe! My boys and I have had so much fun in the woods the last 2 days!
Yay!!! Let me know how the bud version turns out if you try it. And you’re very welcome!! Enjoy! 💕💕💕
Thanks Sarah for sharing recipe, this is the fourth season I’ve made this. My lessons learned…For those making there first batch, only use 10x filtered Vodka with no after taste, I found I did not need to leave it infusing as long, bout four days. I now add little orange liquor instead of orange peels. Most important, do not allow flowers to touch air while infusing, fully fill jar to overflowing then screw lid on. I also place flowers in cheese cloth to keep them submerged. Check jar(s) every day, if you see flowers turning gray, they are decomposing, remove flowers or you’ll have a rancid infusion, Finish with simple sugar mixture (I add to taste).
So glad you’re enjoying the recipe, and thanks for sharing these extra tips!
-Alisha at Champagne Tastes