Celebrate National Bourbon Heritage Month with these two cocktails from Al Dente.
SPICED FIG MANHATTAN
SPICED FIG MANHATTAN
For the syrup:
6 fresh figs
2 small sticks of cinnamon
4 star anise pods
5 juniper berries
3 sprigs of fresh thyme
3 large orange peel (with the pith removed)
3 large lemon peel (with the pith removed)
6 cloves
2 TBSP Sugar
1/4 cup water
3/4 cup port wine
In
a large metal container mix all the ingredients together and stir. In a
larger container, fill with boiling water and prepare a ban marie, to
place the first container into. This process will heat up the contents
of the spiced fig syrup without diluting the port or burning off the
alcohol. Let sit for 12 hours and strain, leaving figs for garnish.
For the drink:
Mix
3 oz bourbon
1/2 oz fig syrup
1 oz sweet vermouth
dash of angostura bitters
serve in a chilled martini glass w/ orange peel and one of the macerated figs and enjoy!
MULLED FIG and BOURBON "CIDER"
This drink is extremely easy to make.
In a large bowl mix:
6 fresh figs
2 small sticks of cinnamon
4 star anise pods
5 juniper berries
3 sprigs of fresh thyme
3 large orange peel (with the pith removed)
3 large lemon peel (with the pith removed)
6 cloves
2 TBSP Sugar
1/4 cup water
3/4 cup BOURBON
1 dash of angostura bitters
Muddle the figs and spices together, breaking apart the figs and their seeds into the drink mixture. Let sit for 6 hours.
When you are ready to serve, simply strain over ice and serve in a ricks glass with lemon peel and fresh thyme. Enjoy.
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