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RECIPE:
1 oz tawny port
1 oz aged rum (I used Ron Zacapa Solera 23)
.5 oz coffee liqueur (I used Grind Espresso Spirit)
.5 oz poached fig syrup
For the poached figs, combine 1/2 cup water with 1/4 cup sugar and bring to a boil over medium heat. Add 1 cup of tawny port, a 4 inch slice of orange zest (just the orange part, no white rind), 4 cloves and half a cinnamon stick. Cover and simmer over low heat for 15 minutes. Add 8 dried black Mission figs (halved lengthwise), cover and simmer until tender, about 15 minutes. Let cool slightly and remove the orange zest, cloves, and cinnamon stick from the syrup. Store in the fridge for up to a week.
For the cocktail, stir all in a mixing glass filled with ice. Strain into a coupe/martini/cocktail glass with one large ice cube (holiday tip -- freeze some rosemary in your cubes!). Garnish with a port poached fig and an orange twist.
Reserve the leftover syrup for more cocktails (poached fig Manhattan coming later this week!) or spoon it over ice cream."
RECIPE:
1 oz tawny port
1 oz aged rum (I used Ron Zacapa Solera 23)
.5 oz coffee liqueur (I used Grind Espresso Spirit)
.5 oz poached fig syrup
For the poached figs, combine 1/2 cup water with 1/4 cup sugar and bring to a boil over medium heat. Add 1 cup of tawny port, a 4 inch slice of orange zest (just the orange part, no white rind), 4 cloves and half a cinnamon stick. Cover and simmer over low heat for 15 minutes. Add 8 dried black Mission figs (halved lengthwise), cover and simmer until tender, about 15 minutes. Let cool slightly and remove the orange zest, cloves, and cinnamon stick from the syrup. Store in the fridge for up to a week.
For the cocktail, stir all in a mixing glass filled with ice. Strain into a coupe/martini/cocktail glass with one large ice cube (holiday tip -- freeze some rosemary in your cubes!). Garnish with a port poached fig and an orange twist.
Reserve the leftover syrup for more cocktails (poached fig Manhattan coming later this week!) or spoon it over ice cream."