Figgin ' It Out Manhattan Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill it with ice water to chill while you mix the cocktail.

In a mixing glass or shaker filled with plenty of ice, combine 2 oz rye whiskey, 0.5 oz bourbon, 1 oz sweet vermouth, and 0.5 oz fig syrup.

Add 2 dashes Angostura bitters and 1 dash orange bitters (if using).

Stir the mixture briskly for 30–45 seconds until well chilled and properly diluted (mix should register around 10–15°F below room temperature). Use a long bar spoon and smooth back-and-forth strokes.

Discard ice water from chilled glass (if used). Strain the cocktail through a fine strainer into the chilled coupe or over a large ice cube in a rocks glass, depending on preference.

Garnish with a halved fresh or dried fig perched on the rim or a brandied cherry. Express an orange peel over the drink and drop it in if you like a brighter citrus note.

Serve immediately.

Combine 4 chopped dried mission figs and 1 cup water in a small saucepan and bring to a gentle simmer over medium-low heat. Simmer 8–10 minutes to rehydrate and infuse.

Add 1 cup sugar and stir until fully dissolved. Continue to simmer 3–5 minutes until slightly thickened.

Remove from heat, stir in 1 tsp lemon juice, and let cool to room temperature to steep another 10–15 minutes for more fig flavor.

Strain through a fine mesh sieve or cheesecloth, pressing solids to extract syrup. Transfer syrup to a clean bottle and refrigerate. Keeps 2–3 weeks.