Lifestyle
Cocktail Hour

Untameable honeysuckle is A Midsummer Night’s Dream in floral form… climbing garden walls and twisting through hedgerows in the English countryside, bringing with it a burst of sweet nectar and sunshine. What could be more British, more honeyed, more dulcet than celebrating this magically resilient flower in a summer sundowner? It’s what Titania would have wanted… As if fashioned by fairies, our honeysuckle syrup is deliciously light and sweet. Trick your guests into believing you’re the hardest-working host with these exquisitely simple cocktails created by leading mixologist Fin Spiteri of East London’s Rochelle Canteen.


Honeysuckle syrup
This charmingly uncomplicated syrup is the basis for the cocktail recipes that follow. Harvest honeysuckle from your garden – it really does grow everywhere – or visit a local florist. Then it’s simply a case of equality: equal measures of water, sugar and honeysuckle. 

Ingredients
500ml water
500g caster sugar
500g fresh honeysuckle

Method
In a medium saucepan, combine the sugar and water, and bring to boil, stirring until the sugar is fully dissolved. Place the honeysuckle flowers in a heatproof container and pour the hot sugar syrup over them. Cover until the mixture reaches room temperature and then refrigerate overnight. Strain the syrup through cheesecloth or a fine sieve. Store in the fridge.


The Honeytrap
Ingredients
25ml vodka
15ml honeysuckle syrup
2 drops orange blossom water
Champagne

Method
Combine the vodka, honeysuckle syrup and orange blossom water in a champagne flute and stir. Top with champagne and serve.

Perfect for
Sunset to sunrise. Sweeter than champagne, with delicate floral notes. 


Summer Sour 
Ingredients

50ml gin
25ml lemon juice
20ml egg white
15ml honeysuckle syrup

Method
Combine all the ingredients in a cocktail shaker and shake hard so that the egg white binds. Next, add ice and shake again. Strain the cocktail into a crystal-cut tumbler over ice.

Perfect for
Aperitif hour. Herbaceous in taste, honeysuckle syrup pairs well with the gin’s botanicals.

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