Monday, March 29, 2010

The Summer Cup

Haskell Harris, style blogger at Garden & Gun Magazine {Belle Decor}, shared this recipe a few weeks ago.  Seems it was created late one night while tucking into the chef's table at this Birmingham, Alabama favorite...

I'm dying to try it. How can anything made with Honeysuckle Simple Syrup not be fabulous?

The Summer Cup at Hot & Hot Fish Club
1 tablespoon (1/2 ounce) Honeysuckle Simple Syrup (recipe follows)
4 ½ ounces chilled champagne
1 fresh honeysuckle blossom, for garnish
Add the honeysuckle syrup to the bottom of a champagne flute and top with the champagne; stir gently. Garnish with a fresh honeysuckle blossom and serve immediately.

Honeysuckle Simple Syrup
This syrup is very versatile. It can easily be doubled or tripled and when chilled, will keep refrigerated for up to two weeks.
Yield: about 2 ¼ cups
2 cups granulated sugar
1 cup water
3 ounces fresh, golden-yellow honeysuckle blossoms
Combine the sugar and water in a small saucepan and bring to a boil, stirring occasionally, until the sugar is dissolved. Boil for 30 seconds and remove the saucepan from the heat. Pack the honeysuckle blossoms into a 1-quart mason jar with a tight fitting lid. Pour the hot simple syrup over the fresh blossoms and allow the mixture to cool to room temperature. Once cool enough to touch, seal the jar and chill overnight.


1 comment :

  1. This is so cool Holly.....only in the South!