Fig Bliss Recipe

Make fig puree (if not using store-bought)

Remove stems from 3–4 ripe black mission figs and chop. Place in a small saucepan with 1 tablespoon water and 1 teaspoon sugar. Warm over medium-low heat, stirring, until the figs break down (3–5 minutes). Mash with a fork or blend briefly to a smooth, spoonable puree. Cool to room temperature and measure 0.75 oz for the cocktail.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water.

In a cocktail shaker, add the fig puree, plum wine (umeshu), lemon juice, simple syrup, and dry curaçao. Add 2 dashes of Angostura bitters.

Add 3 oz sake to the shaker.

Fill the shaker with ice (enough to come halfway up the shaker). Secure the lid and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture. If you prefer a less aerated, silkier texture, stir gently with ice in a mixing glass for 20–30 seconds instead of shaking.

Empty the chilled serving glass of ice/water. Double-strain the mixture into the glass using a fine mesh strainer over a julep strainer to remove fig solids and small ice shards.

If you want a lighter, spritz-style version, top the drink with 1 oz club soda and gently stir once to integrate.

Garnish by floating a halved fresh fig or placing a dehydrated fig wheel on the rim. Express a lemon twist over the drink to release oils, wipe the rim with it, then drop it in or rest it on the glass.

Serve immediately.