Oaxacan Af'fig'ato Recipe

Make fig syrup

Combine chopped figs, water, and sugar in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve sugar. Simmer 8–10 minutes until figs are very soft and liquid is syrupy. Remove from heat and let cool. Strain through a fine mesh sieve, pressing solids to extract syrup. Cool completely. Yields about 3/4 cup. Reserve syrup for cocktail and garnish.

Infuse mezcal

Place 4 tablespoons (about 1/4 cup) of chopped dried or fresh figs into a clean jar. Add 8 oz (1 cup) mezcal. Add 2 tablespoons of the prepared fig syrup. Seal and let rest at room temperature for 6–12 hours for a quick infusion, or 24–48 hours for a stronger flavor. Taste after infusion period; when desired fig character is achieved, strain through a fine mesh or coffee filter into a bottle. For this recipe, measure 2 oz of the fig-infused mezcal per cocktail.

Prepare crema

In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar, lime zest and a pinch of salt and mix to combine. Gradually add heavy cream and whip with a small whisk or handheld mixer until light, airy and spreadable (soft peaks), about 1–2 minutes. Transfer to a piping bag or small spoon-ready container. Chill briefly if needed to firm slightly (10–15 minutes).

Combine mezcal (use fig-infused mezcal prepared above), espresso liqueur, Cynar, fresh lime juice, simple syrup, and mole bitters into a cocktail shaker.

Add ice cubes to the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Double strain the cocktail into a chilled coupe or rocks glass (depending on presentation) using a fine mesh strainer to remove small ice chips and any particulates.

Using a small spoon or piping bag, gently dollop or pipe a 1/2–3/4 inch layer of the crema de queso mousse on top of the cocktail. The mousse should lightly float on the surface—if it sinks, chill the mousse slightly longer and try again.

Lightly grate a pinch of dark chocolate or dust with cocoa powder over the crema. Add a halved fig on the rim or floated on the crema and a small mint leaf if desired.

Serve immediately. Stir through the crema as you sip to incorporate creamy, savory cheese notes with the smoky fig-mezcal and bitter Cynar.