Winsted, 1996

Gin, Empirical Symphony 6, Bitter Blueberry Cordial, Mezcal, Sherry, Fermented Honey, Elderflower Liqueur

Bartender Ramsey Musk of Accomplice Bar | Los Angeles

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Adapted by StarChefs | january 2024

INGREDIENTS

Fermented Honey:
10 jalapeños, stemmed, seeded, and sliced lengthwise
Clover honey

Blueberry Cordial:
1 kilogram blueberries
600 grams sugar
15 grams oolong tea
Zest of 2 lemons
Fig leaf
Kosher salt

Fig Leaf Bitters:
1 bottle Luxardo Bitter Bianco
2 fig leaves

To Assemble and Serve:
2 dashes saline solution 
1 barspoon amaretto
¼ ounce St. Germain
⅜ ounce oloroso Sherry
⅜ ounce mezcal
½ ounce Empirical Symphony 6
1 ounce Tanqueray No. Ten gin
Fig leaf
Laphroaig rinse

METHOD

For the Fermented Honey:
Place jalapeños in a nonreactive container. Cover with enough honey to submerge. Seal and let sit 3 days at room temperature. Once fermented, strain, bottle, and reserve.

For the Blueberry Cordial:
In a saucepan over medium-low heat, combine all ingredients. Cook until blueberries are macerated and their juices are released. Strain, bottle, and reserve.

For the Fig Leaf Bitters:
Heat the water bath of an immersion circulator to 150°F. In a vacuum bag, combine bitters and fig leaves. Seal and cook sous vide 1½ hours. Let cool over an ice bath. Once cooled, strain, bottle, and reserve.

For the Bitter Blueberry Cordial:
Combine 3 parts Blueberry Cordial with 1 part Fig Leaf Bitters. Reserve.

To Assemble and Serve:
Rinse old fashioned glass with Laphroaig. Set aside. In a mixing glass, combine all remaining ingredients except fig leaf, ¼ teaspoon Fermented Honey, and ¾ ounce Bitter Blueberry Cordial. Add ice and stir 10 seconds. Using a julep strainer, strain into prepared glass with a large ice cube. Garnish with fig leaf.

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