In this BourbonBlog.com recipe, we explore the primary tenet of classic bartending: ‘strong, weak, sour, sweet.’ Fresh Mission Figs are a must as is dutiful application of technique. Choose those that are heavy for their size, semi firm, with no wrinkles or bruising We hope you will enjoy this offering.
In the tin:
Muddle 2 quartered figs and ½ tsp sugar, 5- 10 times, watching for over-bruising of the fig skin.
Add:
2 oz. Maker’s 46
2 dashes Peychaud’s Bitters
2 Lemon Squeezes
Cover, shake 8-10 times.
Add ice. Shake for 20 seconds after frost forms.
Pour over Collins glass filed with crushed ice. Stir with straw. Discard. Serve, with no garnish (the proper mist should encourage the guest to place their nose over the glass.)
Article and Recipe by BourbonBlog.com Mixoloist/Beverage Consultant Stephen Dennison
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Steff Tilburg
Hmmm this post is very good. Can you reply me any related articles?
Stephen
Hello Steff. What would you like to know, specifically?
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Quite a solid article. I saw a site with a post, almost identical to this one, a few of weeks ago. This post is a week older so I assume they have just copied and eddited it. I’m not accusing you of copyright abuse it’s merely just head’s up. I can not remember the page, sorry (age thing)