The Fig in a Blanket

I was inspired to make something that would highlight the bourbon while maintaining a fruity and spicy flavor profile that pairs beautifully with the 10 year old spirit. What better way than with this fresh fig/peppercorn syrup I made earlier this week. Check out the cocktail recipe (including the syrup) below, if you end up making it, let me know what you think!

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ingredients:

• ½ oz | 15 ml Fig/Peppercorn Syrup (Recipe Below)

• ½ oz | 15 ml Dry Curacao

• 5 Drops Fig/Orange Bitters

• 1 Fresh Fig

• 1 Dehydrated Orange Wheel

tools:

• Mixing Glass

• Jigger (Japanese Style)

• Barspoon

• Julep Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine all wet ingredients in a mixing glass with ice. Stir for 15 seconds. Strain over a large ice cube in a rocks glass. Garnish with a charred/caramelized fig and a dehydrated orange wheel. Serve and enjoy!

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FIG/PEPPERCORN SYRUP

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2 Cups Water

1½ Demerara Sugar

15 Small Fresh Figs

5 Black Peppercorns (I used Tasmanian)

1/4 tsp Vanilla Extract

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Check it out on Instagram:

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A post shared by Miguel Buencamino (@holycityhandcraft)

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

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Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!

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