Figgy Recipe
Woodford Reserve -or- Espolòn Añejo, fig syrup, lemon, plum bitters
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Ingredients
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Cocktail
Garnish
Fig syrup (makes about 1 cup)
Method
Fig syrup (make ahead)
Combine quartered figs, sugar and water in a small saucepan over medium heat. Stir to dissolve the sugar, then bring to a gentle simmer.
Reduce heat to low and simmer for 8–10 minutes, gently smashing some figs with a spoon to release juices and flesh into the liquid.
Remove from heat, stir in 1 tsp lemon juice, and allow mixture to cool for 15–20 minutes.
Strain through a fine-mesh sieve or cheesecloth into a jar, pressing solids to extract syrup. Discard solids (or reserve for yogurt/toast). Cool completely before using. Syrup will keep refrigerated up to 2 weeks.
Cocktail assembly
Chill glass
Place a coupe or rocks glass in the freezer or fill it with ice water to chill while you mix.
Add 2 oz bourbon (or añejo tequila), 0.75 oz fig syrup, 0.5 oz fresh lemon juice, and 2 dashes plum bitters into a cocktail shaker.
Fill the shaker with ice (about 6 cubes). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe (or a rocks glass over fresh large ice) using a Hawthorne strainer and a fine mesh strainer to remove small fig particles and ice shards.
Garnish with a fresh fig slice on the rim or floated, and optionally a lemon twist expressed over the drink and dropped in.
Serve immediately.