Figgy Knees Recipe

Make the syrup

Combine chopped figs, sugar, and water in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 8–10 minutes until figs have softened and liquid has thickened slightly.

Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten the syrup.

Strain and store

Let the mixture cool for 10–15 minutes, then strain through a fine-mesh sieve or cheesecloth into a jar, pressing on solids to extract as much liquid as possible. Discard (or reserve) solids.

Refrigerate the fig syrup in a sealed container for up to 2 weeks. Yield: about 3/4 to 1 cup syrup.

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you mix the drink.

Dry shake (if using egg white)

In a cocktail shaker add 2 oz gin, 3/4 oz fresh lemon juice, 3/4 oz fig syrup, 1/2 oz dry vermouth and 1/2 egg white (if using). Seal and shake vigorously for 15 seconds without ice to emulsify the egg white.

Wet shake

Add a handful of ice to the shaker and shake vigorously for 10–15 seconds until well chilled and the outside of the shaker is frosty.

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a fine mesh strainer to remove ice shards and any fig pulp.

Finish and garnish

If desired, add 2 dashes Angostura bitters on top of the foam and gently swirl with a toothpick for a simple design. Garnish with a thin fresh fig slice or a lemon twist on the rim.

Serve immediately.