Bumblepuppy

Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters

Bartender Evan Williams of Dalida | San Francisco

“This cocktail is a celebration of our garden here and is an encapsulation of our ethos in a glass. The oxidized fig leaf brings about an almost coconut note, and the warm, golden smell that is omnipresent if you have ever been around a fig tree in the late afternoon summer heat. The honey accentuates these notes and adds a round, luxurious mouthfeel. The rose and the rose geranium bring a touch of floral and citronella notes that tie everything together. I use honey primarily as a syrup, sometimes as a plain honey and water mixture, other times I combine it with tea or other aromatics to create a complex honey syrup. I occasionally use powdered honey when I want the flavor but don't want to add any more liquid to a recipe.” — Evan Williams

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Adapted by StarChefs | August 2024 | Photo: Andria LO

INGREDIENTS

Fig Leaf-Infused Vodka:
Yield: 1 liter
1 liter vodka
12 fresh fig leaves, chiffonade

Rose Geranium Tincture:
Yield: 1 liter
200 grams rose geranium leaves, cleaned
1 liter 60% neutral grain spirit

Rose Syrup:
1 kilogram cane sugar
200 grams fresh rose petals, cleaned
Zest of 2 lemons
2 tablespoons lemon juice

Salted Wildflower Honey:
Yield: ½ liter
½ liter wildflower honey
10 grams kosher salt

Rose Gold Powder:
50 grams rose powder
15 grams gold luster dust

To Assemble and Serve:
Yield: 1 cocktail
1 ounce lime juice
2 dashes Bittercube trinity bitters
3 dashes Fee Brothers foam

METHOD

For the Fig Leaf-Infused Vodka:
In a vacuum bag, add vodka and fig leaves. Seal and let sit 24 hours at room temperature. The next day, strain mixture into an airtight container. Cover and let sit additional 2 weeks at room temperature. 

For the Rose Geranium Tincture:
In a glass jar, add rose geranium leaves and alcohol. Seal and let sit 2 weeks at room temperature.

For the Rose Syrup:
In a mixing bowl, add 100 grams cane sugar, rose petals, lemon zest, and lemon juice. Using gloved hands, massage until the rose petals begin to wilt. Transfer mixture to a vacuum bag with remaining sugar. Seal and refrigerate overnight. The next day, transfer mixture to a saucepan over medium heat. Add 500 milliliters hot water. Bring to a boil, then immediately strain through a fine mesh chinois. Transfer to an airtight container and reserve.

For the Salted Wildflower Honey:
In a nonreactive container, combine all ingredients and ½ liter hot water. Stir until well combined. Transfer to an airtight container and reserve.

For the Rose Gold Powder:
In an airtight container, combine all ingredients. Seal and reserve.

To Assemble and Serve:
In a shaker with ice, add all ingredients, 2 ounces Fig Leaf-Infused Vodka, ¾ ounce Salted Wildflower Honey, ¼ ounce Rose Syrup, and 1 dash Rose Geranium Tincture. Shake, then double strain into a Nick and Nora glass.

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