Figgy In The City Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare the cocktail to thoroughly chill.

If you don't have house-infused fig rye whiskey prepared, you can quickly make a small batch by adding 1/4 cup chopped dried figs to 12 oz (1.5 cups) rye whiskey in a sealed jar and letting it infuse at room temperature for 24–48 hours, tasting occasionally. Strain through a fine mesh and store.

Build and stir

In a mixing glass combine 2 oz house-infused fig rye whiskey, 0.75 oz sweet vermouth, 3 dashes walnut bitters, and 1 dash orange bitters. If you prefer a slightly sweeter, softer cocktail, add 0.25 tsp simple syrup. Add large ice cubes to the mixing glass.

Stir the mixture gently for 30–45 seconds (about 20–30 revolutions) until well chilled and properly diluted (mix should feel very cold to the outside of the glass).

Strain

Dump the ice from the chilled serving glass if used, then double-strain the stirred cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne or julep strainer and a fine mesh strainer to catch any small chips from the ice or herbs.

Express the orange twist over the cocktail by holding the twist skin-side down about 3–4 inches above the glass and firmly bending it to release the oils across the surface. Rub the twist around the rim and set it on the edge of the glass or drop it in.

Float or skewer the dried fig slice (or fresh fig fan) and place it gently on the rim or across the glass. Serve immediately.