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    Home » Backyard Foraging + Wild Game

    Honeysuckle Vodka: A Flower Liqueur

    Published: May 12, 2018 · Modified: Nov 16, 2023 · 20 Comments

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    Jump to Recipe Save Recipe Saved!
    Love the scent of honeysuckle? Try foraging for these edible wildflowers and infuse them into a delicious flower liqueur-- honeysuckle vodka!
    Love the scent of honeysuckle? Try foraging for these edible wildflowers and infuse them into a delicious flower liqueur-- honeysuckle vodka!
    Love the scent of honeysuckle? Try foraging for these edible wildflowers and infuse them into a delicious flower liqueur-- honeysuckle vodka!
    Love the scent of honeysuckle? Try foraging for these edible wildflowers and infuse them into a delicious flower liqueur-- honeysuckle vodka!

    Love the scent of honeysuckle? Try foraging for these edible wildflowers and infuse them into a delicious flower liqueur-- honeysuckle vodka!

    Honeysuckle flowers infusing vodka in a mason jar.

    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!

    White blossoms on the stem in Central Appalachia.

    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.

    Drying Honeysuckle Flowers.

    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 infusing vodka in a lidded Mason jar.
    This honeysuckle season, try preserving the edible flowers by infusing them into a deliciously sweet and floral Honeysuckle Vodka. champagne-tastes.com
    Print Recipe Save Recipe Saved!
    5 from 9 votes

    Honeysuckle Vodka: A Flower Liqueur

    Love the scent of honeysuckle? Try foraging for these edible wildflowers and infuse them into a delicious flower liqueur-- honeysuckle vodka!
    Author: Sarah Trenalone
    Prep Time1 hour hr 20 minutes mins
    Cook Time14 days d
    Total Time14 days d 1 hour hr 20 minutes mins
    Course: Drinks
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 16 1 oz shots
    Calories: 93kcal
    Will It Keep?
    1 Year
    Prevent your screen from going dark

    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.

    Notes

    Yields about 2 cups of vodka.
    Troubleshooting: Homemade liqueurs tend to be very shelf-stable because of the alcohol.  To make your liqueur last as long as possible, keep it in an airtight container and try to use it within a year.  However, if your infused vodka ever develops an odd flavor or scent, or if you see mold in it-- throw it out!

    Nutrition

    Calories: 93kcal (5%) | Carbohydrates: 6g (2%) | Sugar: 6g (7%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 9 votes (1 rating without comment)

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    Comments

    All commentsI made thisQuestions
    1. Meg | Meg is Well says

      May 01, 2017 at 5:31 pm

      5 stars
      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.

      Reply
    2. Amanda says

      May 08, 2017 at 9:13 am

      5 stars
      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!

      Reply
    3. michele says

      May 08, 2017 at 9:40 am

      5 stars
      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!

      Reply
    4. Sean@Diversivore says

      May 08, 2017 at 2:20 pm

      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!

      Reply
      • champagne-tastes says

        May 08, 2017 at 2:46 pm

        I was surprised how well the honeysuckle flavor comes through in this! Give it a shot!

        Reply
    5. Donna says

      May 08, 2017 at 4:40 pm

      5 stars
      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

      Reply
      • champagne-tastes says

        May 08, 2017 at 5:13 pm

        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!

        Reply
    6. Meghan says

      May 24, 2017 at 3:35 pm

      This is such a good idea! I need to find the vines that are still thriving around here... Sorry I caught this so late!

      Reply
      • champagne-tastes says

        May 24, 2017 at 3:36 pm

        Thanks!! There's always next year!!!!!

        Reply
    7. Dawn - Girl Heart Food says

      May 15, 2018 at 10:16 am

      5 stars
      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!

      Reply
    8. Dana says

      May 19, 2018 at 7:10 pm

      5 stars
      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!

      Reply
      • champagne-tastes says

        May 19, 2018 at 7:11 pm

        Skittles vodka! Whaaaaat that’s so fun!

        Reply
    9. Rose says

      January 16, 2020 at 9:27 am

      5 stars
      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!

      Reply
      • Sarah Trenalone says

        January 16, 2020 at 10:42 am

        Yay!! I'm so glad you loved it 😀

        Reply
    10. Allison says

      April 22, 2020 at 3:38 pm

      Can I use the buds as well? We're still pretty early in the season so i have a ton of buds also.

      Reply
      • Sarah Trenalone says

        April 22, 2020 at 3:58 pm

        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!

        Reply
        • Allison says

          April 23, 2020 at 9:36 pm

          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!

          Reply
          • Sarah Trenalone says

            April 23, 2020 at 9:44 pm

            Yay!!! Let me know how the bud version turns out if you try it. And you’re very welcome!! Enjoy! 💕💕💕

            Reply
    11. Matthew Oletta says

      May 14, 2022 at 11:50 am

      5 stars
      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).

      Reply
      • Alisha Trenalone says

        May 14, 2022 at 2:52 pm

        So glad you're enjoying the recipe, and thanks for sharing these extra tips!

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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