Black Locust Blossom Liqueur


The flowers this spring have been really mesmerizing, in particular the black locust blossom. It’s a tall tree in the pea family with deeply ridged bark. I am usually happy to just smell the air in appreciation, notice their delicate white blossoms as they litter the ground, and choose not to eat them. But this year they were such a wall of scent that I was lured, and decided to collect some. There were a few spots where the branches hung so low it was easy to get my fill quite quickly. Once home I decided a delicate liqueur was the way to go. In the past, I have tried and failed to make a truly exquisite elderflower liqueur, a la St. Germain. This liqueur is my new stand in. Floral and delicate, the lightly honeyed scent of the blossoms has stayed intact. A winner.

Black Locust Blossom Liqueur

Pack as many blossoms as you can in a wide mouth pint jar. Top it with vodka. Let it sit for about a week–the smell of the blossoms should be strong, and the color will be a deep yellow. Strain them, letting the liquid take it’s time. When most of it is out, you should lightly press on the flowers to get all the liquid out.  Add simple syrup (1:1 ratio of sugar to water) to taste.

I am new to the medicinal properties of this tree but according to this page it seems its benefits are many. I imagine you could leave out the simple syrup, and leave it like a tincture.


  1. I continue to find it a bit uncanny how often we’re thinking about/cooking/eating/picking the same things… Just ate my first black locust flowers last week and noticed that they’re all gone on my run today.

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