How Mileta’s Bar Manager John Shelton Crafted The Wasp, a Fig Leaf-Infused Gin Cocktail

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 during a chef’s tasting in Seattle, uses a multi-day infusion to preserve their fresh, green character.

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!

Note from John: First, you’ll 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’re set to build the drink.

What inspired you to use fig leaf as an infusion in gin, and how does it enhance the cocktail’s flavor?

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.

Do you have any general tips for bartenders experimenting with sous vide versus traditional infusion methods?

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 ‘cooked’ flavor to what I’m infusing (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), or if I’m using dried ingredients or spices as these take some heat to fully wake up.

What are some common mistakes to avoid when infusing spirits at home or in a bar setting?

With the sous vide method, some think hotter temps mean a faster infusion. In a way, they’re 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.

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