Courtesy of Ted Wilson, owner, Fine & Rare, San Francisco
Ted Wilson, proprietor of this former food truck turned sustainable fish den, is a fan of the mead made at Heidrun Meadery in Point Reyes Station, California. “It is delicate, crisp and super expressive of the base honey,” he says. “Most meads are cloying and not in balance so they are not as interesting as Heidrun’s products.” Meadowfoam honey is native to the Pacific Northwest, and its vanilla flavor is nicely tempered by cardamom and rosemary.
- 4 cups simple syrup
- ½ cup thinly sliced kumquats
- 6–7 cardamom pods
- 4 rosemary sprigs
- Heidrun Meadery Meadowfoam Mead
- Kumquat slices, for garnish
Place kumquats and cardamom pods in the simple syrup into a pot. Warm over low heat for 10 minutes. Remove from heat and let cool to room temperature. Add the rosemary sprigs, muddle, then strain out any solids. To serve, pour 1 teaspoon of infused syrup into a flute, top with mead and garnish with a kumquat slice.