personally I would skip the orange and maybe the raisins as well. Two Oranges in a one gal batch will probably give you a pretty strong orange taste. How long does the honey suckle survive in your area?
What I would do is make a batch with just the nutrients, honey and honeysuckle. Use this batch to determine what the honey suckle tastes like, and how much you need. After you taste the pure honeysuckle tester mead, you can come up with extra things to add flavor that will suite your taste.
I don't know what honeysuckle would taste like, so if it doesn't impart much flavor to the honey then the above is not really going to make much sense. The other issue is how the long honey suckle grows for, as making mead takes a long time, and you might not have fresh leaves after this first tester batch is made and tasted. You could probably harvest a ton of petals and dry them though.
I'm fairly new to mead making, so somebody else might chime in and give you a better idea of how the flavors would work.
Bottled:Apfelwein(Started 2/20/09), JAOM
planning:Dogfish head 60 minute clone, a stout of some type, prickly pear mead, cherry melomel