Higos Divinos Recipe
20Z 15 jose cuervo tradicional reposado | amaretto fig maple agave syrup | fresh lime | touch of cinnamon
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Ingredients
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Cocktail
Fig-Maple-Agave Syrup (makes ~6 oz)
Method
Fig-Maple-Agave Syrup
- 1
Make the infused syrup
Place quartered figs in a heatproof container or small saucepan. Add hot water, maple syrup and agave nectar. Stir to combine and let steep for 15 minutes, mashing the figs gently with a spoon or muddler to release flesh and juices.
- 2
After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a jar, pressing on the solids to extract as much liquid and pulp as possible. Discard solids (or reserve for toast/oatmeal). If desired, stir in lime zest to brighten the syrup.
- 3
Cool syrup to room temperature. This yields about 5–6 oz; store refrigerated up to 7 days. Use 3/4 oz per cocktail.
Cocktail Assembly
- 4
Prep glass and aromatics (optional)
If you like a cinnamon aroma, lightly rim or dust the serving glass: place a small plate with a pinch of ground cinnamon, wet the rim of a rocks or coupe glass with a lime wedge and dip or dust just the rim lightly. Alternatively, reserve cinnamon for sprinkling on top after pouring.
- 5
Shake
Add 2 oz reposado tequila, 1/2 oz amaretto, 3/4 oz fig-maple-agave syrup, 3/4 oz fresh lime juice and 1/2 tsp of ground cinnamon to a cocktail shaker. Fill the shaker with ice (about 1 cup). Cap and shake vigorously for 12–15 seconds, until well chilled and slightly diluted.
- 6
Strain
Double-strain the cocktail into the prepared chilled rocks glass or coupe over fresh ice (if serving on the rocks) or neat (if serving up), using a Hawthorne and fine mesh strainer to remove small fig particulates and ice shards.
- 7
Finish & garnish
Grate or sprinkle a tiny pinch of ground cinnamon over the top (about 1/8 tsp) for aroma. Garnish with a halved fresh fig perched on the rim and/or a lime wheel. Serve immediately.