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Ingredients
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Cocktail
Fig Simple Syrup
Method
Fig Simple Syrup
Combine chopped figs, sugar, and water in a small saucepan.
Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Once simmering, reduce heat to low and simmer gently for 8–10 minutes until figs are very soft and liquid is syrupy.
Remove from heat and stir in lemon juice if using. Let steep for 10–15 minutes to intensify fig flavor.
Strain the syrup through a fine-mesh strainer or cheesecloth into a clean container, pressing solids to extract as much liquid as possible. Discard solids or reserve for another use.
Cool to room temperature, then refrigerate. Yields roughly 1 cup (240 ml). Syrup keeps up to 2 weeks refrigerated.
Cocktail
Chill glass
Place an old fashioned glass (rocks glass) in the freezer for a few minutes or fill with ice water to chill while you prepare the cocktail.
In a mixing glass or shaker, add the fig simple syrup, Angostura bitters, and Peychaud's bitters.
Add the Sazerac rye whiskey to the mixing glass.
Fill the mixing glass with ice and stir the mixture briskly for 20–30 seconds (about 15–20 full revolutions) until well chilled and slightly diluted.
Discard ice or water from the chilled old fashioned glass. Place a large ice cube in the glass.
Strain the stirred cocktail over the large ice cube in the chilled glass.
Express the orange peel over the drink by holding it with the outside facing down and giving it a firm twist to release oils; run the peel around the rim and drop it into the glass.
Optional: Skewer a dried or fresh fig and rest it on the rim or float it on top as a garnish.
Serve immediately.