September is fig season in California, so I made a series of fig cocktails and will now share them all with you! I didn't realize it until recently, but figs don't travel well, so if they don't grow where you live, you're not getting the best figs. Lucky for me, pretty much everything grows in California. So if you are lucky enough to live in a place where figs are grown, save this recipe and the next couple as well!
Fig-ure It Out
1 1/2 oz. Woodford Reserve rye whiskey
1/2 oz. fresh lemon juice
1/2 oz. homemade peach-rosemary-peppercorn simple syrup
1 dash Angostura bitters
Black Mission figs
Slice figs in half lengthwise. Place 3 fig halves in the bottom of a shaker with the lemon juice and muddle until figs are crushed. Add remaining ingredients. Fill shaker 3/4 full of ice. Shake 30 seconds, then double-strain into a coupe glass. Garnish with remaining fig half. (And a lemon peel if you're feeling extra.)
Note: double-straining strains out the muddled fig pieces. Your shaker lid has a strainer built-in, but you will also need a fine-mesh sieve. Hold the sieve over your glass and pour the shaker contents through the sieve.
To make peach-rosemary-peppercorn simple syrup, dissolve 1 cup of granulated sugar in 1 cup of warm water in a saucepan. Slice 2 peaches (or nectarines) and toss the slices in the sugar mixture with a few sprigs of fresh rosemary and a tablespoon of peppercorns. Heat over very low heat for about 30 minutes to allow the flavors to meld. Let cool, strain out the solids, and store in a glass bottle in the refrigerator for up to a month.
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