{"id":185910,"date":"2025-04-15T10:22:57","date_gmt":"2025-04-15T10:22:57","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-wasp-a-fig-leaf-infused-gin-cocktail-by-john-shelton\/"},"modified":"2025-04-15T10:22:57","modified_gmt":"2025-04-15T10:22:57","slug":"the-wasp-a-fig-leaf-infused-gin-cocktail-by-john-shelton","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=185910","title":{"rendered":"The Wasp: A Fig Leaf-Infused Gin Cocktail by John Shelton"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div style=\"--awb-margin-bottom:48px;\">\n<h2>Infusions add a huge level of depth and complexity to cocktails, and at <a href=\"https:\/\/www.miletarestaurant.com\/\" target=\"_blank\" rel=\"noopener\">Mileta<\/a>, Bar Manager John Shelton highlights this technique with The Wasp.<\/h2>\n<p>Made with fig leaf-infused gin, Genepy, sweet rouge vermouth, and bitters, the drink balances herbal, vanilla, and coconut notes for an aromatic experience. Shelton, who fell in love with fig leaves during a chef\u2019s tasting in Seattle, uses a multi-day infusion to preserve their fresh, green character.<\/p>\n<p>Below, find the full recipe for The Wasp, as well as insights on infusion techniques, sous vide vs. traditional methods, and tips for experimenting with flavors!<\/p>\n<section class=\"chi__cocktail-recipe advads-stop-injection\">&#13;<br \/>\n&#13;<br \/>\n\t&#13;<br \/>\n&#13;<br \/>\n&#13;<br \/>\n\t&#13;<\/p>\n<div class=\"cocktail-recipe__row-wrapper\">\n<div class=\"cocktail-recipe__row-one-content-wrapper\">\n<div class=\"cocktail-recipe__row-img-wrapper\">\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"1347\" src=\"https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe.jpg\" class=\"attachment-full size-full lazyload wp-post-image\" alt=\"\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271000%27%20height%3D%271347%27%20viewBox%3D%270%200%201000%201347%27%3E%3Crect%20width%3D%271000%27%20height%3D%271347%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe.jpg\" data-srcset=\"https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe-200x269.jpg 200w, https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe-223x300.jpg 223w, https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe-400x539.jpg 400w, https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe-600x808.jpg 600w, https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe-760x1024.jpg 760w, https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe-768x1034.jpg 768w, https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe-800x1078.jpg 800w, https:\/\/chilledmagazine.com\/wp-content\/uploads\/2025\/04\/Mileta_The-Wasp-recipe.jpg 1000w\" data-sizes=\"auto\"\/>                <\/div>\n<\/p><\/div>\n<div class=\"cocktail-recipe__row-content-wrapper\">\n<header class=\"cocktail-recipe__header\">&#13;<br \/>\n&#13;<br \/>\n    &#13;<br \/>\n&#13;<\/p>\n<h2 class=\"cocktail-recipe__name\">The Wasp<\/h2>\n<p>&#13;<br \/>\n&#13;<\/p>\n<p class=\"cocktail-recipe__creator\">by Mileta\u2019s Bar Manager John Shelton<\/p>\n<p>&#13;<br \/>\n\t&#13;<br \/>\n<\/header>\n<div class=\"cocktail-recipe__ingredients-wrapper\">\n<h3 class=\"cocktail-recipe__ingredients-title\">Ingredients<\/h3>\n<ul class=\"cocktail-recipe__ingredients-list\">&#13;<br \/>\n&#13;<\/p>\n<li class=\"cocktail-recipe__ingredient\">1 \u00bd oz. Fig Leaf Gin<\/li>\n<p>&#13;<\/p>\n<li class=\"cocktail-recipe__ingredient\">\u00be oz. Genepy<\/li>\n<p>&#13;<\/p>\n<li class=\"cocktail-recipe__ingredient\">\u00be oz. Sweet Rouge Vermouth<\/li>\n<p>&#13;<\/p>\n<li class=\"cocktail-recipe__ingredient\">1 dash Angostura Bitters<\/li>\n<p>&#13;<\/p>\n<li class=\"cocktail-recipe__ingredient\">2 drops 20% Saline Solution<\/li>\n<p>&#13;<br \/>\n\t\t\t&#13;\n        <\/ul>\n<\/div><\/div>\n<\/p><\/div>\n<p>&#13;<br \/>\n&#13;<br \/>\n\t&#13;<\/p>\n<div class=\"cocktail-recipe__body-wrapper\">\n<div class=\"cocktail-recipe__preparation-wrapper cocktail-recipe__content-section\">\n<h3 class=\"cocktail-recipe__preparation-title\">Preparation<\/h3>\n<ol class=\"cocktail-recipe__preparation-list\">&#13;<\/p>\n<li class=\"cocktail-recipe__preparation-step\">Combine these and ice, and stir to chill.<\/li>\n<p>&#13;<\/p>\n<li class=\"cocktail-recipe__preparation-step\">Strain into a chilled glass and garnish with an Amarena cherry or a dried fig.<\/li>\n<p>&#13;<\/p>\n<li class=\"cocktail-recipe__preparation-step\">Enjoy!<\/li>\n<p>&#13;\n\t\t    <\/ol>\n<\/div><\/div>\n<p>&#13;<br \/>\n<\/section>\n<p><strong>Note from John:<\/strong> <em>First, you\u2019ll need to infuse the gin. Usually, I would speed up the infusion process with a sous vide, but you can muddy some of the more fragile notes from the gin with heat. So, the gin will take about 4-6 days to infuse with the dried fig leaves. Be sure to agitate the vessel that you infuse in daily to disperse the flavors. I use 50g of the leaves for every liter of London Dry Gin. Once the infusion is done and the leaves have been strained off, then you\u2019re set to build the drink.<\/em><\/p>\n<h3>What inspired you to use fig leaf as an infusion in gin, and how does it enhance the cocktail\u2019s flavor?<\/h3>\n<p>I fell in love with fig leaves years ago during a chef tasting in Seattle, WA. I felt as though the herbaceousness would pair well with a nice dry-style gin, giving a solid backbone to the juniper and citrus notes. Fig leaves have this almost vanilla-coconut aroma and flavor to them. This can help soften a cocktail, giving it a bit more lusciousness and depth. The bright green color from the infusion is fun, too.<\/p>\n<h3>Do you have any general tips for bartenders experimenting with sous vide versus traditional infusion methods?<\/h3>\n<p>Honestly, either method has its perks and downfalls. I tend to go the sous vide route if I am short on time if I want a \u2018cooked\u2019 flavor to what I\u2019m infusing <em>(for example, sous vide strawberry gives a cooked jam flavor, whereas letting it sit and infuse traditionally keeps the brighter fresh notes of the strawberry intact)<\/em>, or if I\u2019m using\u00a0dried ingredients or spices as these take some heat to fully wake up.<\/p>\n<h3>What are some common mistakes to avoid when infusing spirits at home or in a bar setting?<\/h3>\n<p>With the sous vide method, some think hotter temps mean a faster infusion. In a way, they\u2019re not wrong, but be wary of what you use to infuse. Depending on the ingredient, a temp that is too hot will lead to some denaturing of the flavor. This could give rise to off flavors during the infusion, essentially changing the whole thing. I tend to stick in the 125-150 degree range. With the traditional sit-and-wait method, there are fewer ways to mess it up. My one reminder would be to shake or stir your infusion daily to help redistribute the ingredients. This helps spread the flavor molecules, allowing for a more thorough infusion.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Infusions add a huge level of depth and complexity to cocktails, and at Mileta, Bar Manager John Shelton highlights this technique with The Wasp. Made with fig leaf-infused gin, Genepy, sweet rouge vermouth, and bitters, the drink balances herbal, vanilla, and coconut notes for an aromatic experience. Shelton, who fell in love with fig leaves [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":185911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[21836,14117,8990,13286,38639,14588,5727,3201,73075,5728,13339,73076,20930],"dealstore":[],"offerexpiration":[],"class_list":["post-185910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-ask-a-bartender","tag-chilled","tag-cocktail","tag-cocktails","tag-fig","tag-gin","tag-interview","tag-john","tag-leafinfused","tag-qa","tag-recipes","tag-shelton","tag-wasp"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Wasp: A Fig Leaf-Infused Gin Cocktail by John Shelton - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=185910\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Wasp: A Fig Leaf-Infused Gin Cocktail by John Shelton - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Infusions add a huge level of depth and complexity to cocktails, and at Mileta, Bar Manager John Shelton highlights this technique with The Wasp. 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