|Honeysuckle Infused Mint Juleps|
For the Honeysuckle Simple Syrup:
8C Honeysuckle Flowers (whole, stems + leaves removed)
Pinch of Salt
For the Mint Juleps:
6-8 Fresh Mint Leaves (plus mint springs for garnish)
1-2oz Prepared Honeysuckle Simple Syrup, Chilled
3oz High Quality Bourbon
Fresh Sprigs of Mint or Honeysuckle Flowers, For Garnishing
1. For the Honey Simple Syrup: Pick through your eight cups of honeysuckle flowers, making sure to remove any stems or leaves that remain…we just want the flower and its’ sweet honey nectar. Place the honey into a large bowl and make the simple syrup. Place the honey, water, and sugar in a medium saucepan and bring it to a boil, and simmer until the honey is completely dissolved. Pour in the syrup into the bowl of prepare honeysuckles and let it cool completely on the counter overnight (covered with plastic wrap) until the flower flavor as steeped into the simple syrup liquid. Strain the honeysuckle flowers out of the infused simple syrup through a fine mesh sieve or cheesecloth into a big bottle. Chill the honeysuckle syrup until cold.
2. For the Mint Juleps: Lightly muddle the mint leaves with the prepared honeysuckle simple syrup in the bottom of a cocktail shaker. Add in the bourbon and shake to combine. Fill a julep cup or glass with crushed ice. Pour the liquid over the ice. Stir until a frost forms on the outside of the cup. Top with more crushed ice and garnish with fresh mint springs (or honeysuckles), and then serve with a straw.