We are having one fantastic summer. To date, just one or two triple-digit days. We hear the peaches aren’t as good this year, but they taste just fine to us. And last weekend, we started seeing figs at the farmers market. Whoopee. This drink was inspired by one we had on vacation that used a candied, dried fig. We say fresh is always better. If you don’t like a bit of fig pulp in your glass, stick to a regular Manhattan.
- 3 figs (one large, two small)
- 1 1/2 ounces sweet vermouth
- 3 ounces bourbon
- 2 dashes chocolate or orange bitters
- date syrup or honey
Slice the small figs in half and using a pastry brush dab a bit of honey or date syrup on the fleshy pink inside. Thread on a skewer and set aside. Muddle the large fig in a small glass. Once it’s all smashed pour the liquors over it and let it steep for about 10 minutes. Sprinkle the bitters in a shaker with ice and then pour in the liquor and mashed fig. Shake and strain into a martini glass. You’ll have some fig bits still. Garnish with the figs on a skewer.