1 quart loosely packed Japanese honeysuckle blossoms or elderberry flowers (no leaves)
Vodka, preferably 100-proof
Simple syrup, to taste

Put the blossoms in a quart-size canning jar and add vodka to cover them completely; push them down with a spoon if necessary. Put the lid on the jar and set it aside in a cool, dark spot for 3 to 4 days. It’ll turn a pretty amber color, and the blossoms will become a dark brown—this is fine. Rinse and squeeze out a heavy-duty paper towel and use it to line a fine-mesh sieve set over a large glass measuring cup. Strain the infused vodka into the cup. and discard the solids. Funnel the vodka into a clean bottle that will hold about a quart. Add simple syrup to taste—the cordial should be fairly sweet; the syrup will also serve to dilute the alcohol content, and you can also add a bit of water now or when you serve it (chilled, over ice, in small doses), or use it in cocktails.