Haley's Comet Recipe

Prepare fig syrup

Combine 1 cup water, 1 cup granulated sugar and 6–8 ripe figs (quartered) in a small saucepan. Bring to a low simmer, stirring until sugar dissolves. Simmer gently for 8–10 minutes, mash figs with a spoon to release flavor, then remove from heat. Cool, strain through a fine mesh strainer, pressing solids to extract liquid. Refrigerate in a sealed container for up to 2 weeks. Yield: about 1 cup. Use 0.5 oz per cocktail.

Place a rocks glass in the freezer for a few minutes or fill it with ice to chill while you prepare the cocktail.

In a cocktail shaker, add 2 oz St. George Terroir Gin, 0.75 oz freshly squeezed lemon juice and 0.5 oz fig simple syrup.

Lightly clap the rosemary sprig between your palms to release aromatics, then add the sprig to the shaker (reserve a fresh sprig for garnish).

Add ice to the shaker until nearly full, then shake vigorously for 10–12 seconds until chilled and slightly diluted.

Discard chilling ice from the rocks glass and place a large ice cube (or several large cubes) in the glass.

Double-strain the cocktail into the prepared rocks glass over the large ice cube to remove small bits of rosemary or pulp.

Express a lemon peel over the drink by holding it with the outer peel facing down and giving it a sharp twist over the glass to spray oils on the surface, then rub the peel on the glass rim and drop it into the drink.

Garnish with the reserved fresh rosemary sprig. Optionally, lightly torch the tip of the rosemary for a fleeting smoky aroma (hold a lighter flame briefly near the sprig and immediately set it atop the drink).

Serve immediately and enjoy.