The Story Behind The Honey Fig
With honey-rosemary syrup, spruce-infused verjus, and Figenza vodka, the aptly named Honey Fig dishes up the complex flavors of figs with a woodsy, herbaceous burst to smooth over the sweetness.
The Honey Fig comes from the mind of Dan Danovsky, foraging enthusiast and founder of Wild Spirit Consulting. “I was looking to introduce foraged flavors to a cocktail while keeping it easy enough to incorporate in a high volume bar program,” Danovsky says. “I had great success infusing spruce in verjus, giving it a grapefruit adjacent flavor. The fig vodka actually came to be an ingredient I used to help reduce excess inventory at the bar, but it worked out beautifully.”
One of the best parts about the Honey Fig is how simple its recipe is to remember, as it follows the same ingredient ratios one would use to make a classic Daiquiri or Gimlet. It should be noted that the spruce needle verjus requires a seven-day infusion; it’s not labor-intensive, but just demands a bit of foresight and patience.
Honey Rosemary Syrup Ingredients
- 4 ounces water
- 4 ounces honey
- 4 rosemary sprigs
Honey Rosemary Syrup Directions
- Add water to a saucepan over medium heat.
- Once piping hot, remove from heat.
- Add honey and rosemary sprigs, and stir.
- Let sprigs steep in the mixture until it reaches room temperature.
- Strain out solids.
- Store in a sealed container.
