Foraging for Figs
Humans have foraged for food since time immemorial.
At the restaurant, I use New Liberty Distillery’s Bloody Butcher Bourbon, made in Philadelphia, for this recipe. Buffalo Trace Bourbon is also a good option.
Ingredients
SERVINGS: 1 Serving(s)
Cocktail
- 1½ ounces Fig Leaf–Infused Bourbon (recipe below)
- ½ ounce Zucca Rabarbaro Amaro
- ¾ ounce freshly squeezed lemon juice
- 2 heaping tablespoons Fig Jam (recipe below)
FIG JAM
- 1¾ pounds purple figs, stemmed and chopped into small pieces
- 1½ cups sugar
- ¼ cup plus 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons balsamic vinegar
FIG LEAF-INFUSED BOURBON
- 50 grams fig leaves
- 1 (750-mL) bottle bourbon
Preparation
COCKTAIL
Combine all the ingredients in a cocktail shaker; cover and shake vigorously. Double strain into a chilled coup.
FIG JAM
Makes about 1 quart (enough for 24 cocktails)
In a medium saucepan, combine the figs and the sugar; allow the mixture to sit until the sugar dissolves, around 1 hour. Add the lemon juice, water and balsamic vinegar; place the pan over medium- high heat and bring to a boil. Reduce the heat to medium-low and let the jam simmer for 15 minutes. Using a hand blender, blend the mixture until smooth, then return it to the stove to simmer for an additional 5 minutes at medium-low heat.
Remove the jam from the heat and let it cool to room temperature. Refrigerate the jam in an airtight container for up to 6 months.
FIG LEAF-INFUSED BOURBON
Makes 24 ounces (enough for 16 cocktails)
In a food-safe container, combine the fig leaves and bourbon; let infuse overnight. Strain the fig leaves out and decant the bourbon back into the bottle. Will keep indefinitely when kept sealed in a cool, dry place.
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