This post is brought to you by Everclear. Recipes and ideas are my own.
Figs were never eaten around my house growing up. Unless you count that ubiquitous yellow box of cookies that I feel every 80’s parent was forcing on their kid because it might be seen as healthy. Fig Newtons were so weird. They had those crunchy bits and they weren’t that sweet, and yet they were called cookies. I probably couldn’t recognize a fig until I reached my twenties when I started working for a company that imported gourmet food. And then came the chocolate covered figs at holiday time. OH man–SO many people calling asking for those. The figs were not just covered in chocolate, they were enrobed. Which somehow just that word made them the most sexiest thing on the shelf. Enrobed in chocolate… I’d like to be enrobed in chocolate.
So, one word of marketing and suddenly figs were a delicacy, not an unidentifiable fruit. Now they’re a common farmer’s market item. They’ve lost a little of their sultry shine but I still find them a touch exotic. And this past week I received a whole basket of them in our CSA box and decided they were ripe for a cocktail.
Today I’m mixing up this cocktail with Everclear as part of their Make It Your Own campaign. We’ve been using Everclear on the site for years to make everything from infusions to liqueurs to tinctures. And now we’re using it to make cocktails too! Let’s be clear, Everclear on its own is 190 proof, but when you mix it with non-proof ingredients like syrup and water, then the final proof will significantly reduce. Here we’re only looking at a total of 27 to 32 proof depending on how much tonic water you desire–the less tonic the higher the proof.
Why mix with Everclear? Because I wanted to taste the ingredients and not so much another liquor flavor in the cocktail this time. It also makes for a stronger cocktail that doesn’t get watered down from the tonic. And what a complex tasting cocktail this is!
Letting the muddled figs steep in the Everclear for a bit makes the honeyed juice more prominent. Then to complement the figgy flavor, I created a vanilla syrup that gets some extra warming spice from black pepper, green cardamom, star anise and cloves. The vanilla really comes through but is much more complex in flavor from this spice blend. To offset some of the sweetness, a good dose of tonic water incorporates some bitterness into the cocktail while its effervescent bubbles distribute the flavors and bring out some aroma to your nose. The resulting cocktail is complex and yet clean tasting, refreshing and packs a punch. Ready to try one out?
Fig and Tonic Cocktail (27-32 proof)
1 ounce Everclear
2 figs, roughly chopped
3/4 ounce Spiced Vanilla Syrup (recipe below)
4-5 ounces tonic water
In the bottom of a shaker, muddle Everclear and figs. Let steep for 5 minutes. Add syrup and ice and shake for 20 seconds. Strain into a collins glass filled with fresh ice. Top with tonic water. Garnish with fig slice.
Spiced Vanilla Syrup
2 organic vanilla beans cut into 2″ pieces
1 tablespoon black peppercorns
3 green cardamom pods, lightly crushed
1 star anise
4 whole cloves
1 cup of sugar
1 cup of water
Scrape seeds from the vanilla pieces and add to a small sauce pan. Then add in the vanilla pieces, peppercorns, cardamom pods, star anise, cloves, sugar and water. Stir to combine and turn heat to high. Bring to just a boil and lower heat to a simmer for 10 minutes. After 10 minutes, remove from heat and let cool. Once cool, strain syrup into an airtight container. Syrup will keep up to one month in the refrigerator.
This post is brought to you by Jackson Morgan Southern Cream. Recipes and ideas are my own.
Back in April while I was at the WSWA show in Vegas, and happily sipping on some great–and, let’s be honest, not so great–liquors, I happened across the 
Salted caramel! Cinnamon! Fall! I’m more than happy to put these flavors in all my cocktails come September, but to keep it just a bit summer-y (I mean, it’s still only August), I’ve infused some whiskey with roasted peanuts. Combined, the resulting flavors are rich and warm with a fun pop of savory from the peanuts. It’s not too sweet with just enough creaminess in the mouthfeel. And since we’re serving it over ice, you can enjoy sipping on this cocktail even while the sun’s still out.
Some notes on infusions:
Hey guys! We’ve been enjoying a summer break around these parts (read: preparing for termite tenting and urging my husband to dispose of years of saved New Yorker magazines). But now we’re back with you today with a cocktail AND some awesome news!
First up, the awesome news.
And now here’s a cocktail.
So I decided to pair Montenegro, with its super flavorful and wonderfully bittersweet taste, with a robust coffee and slightly bitter tonic. I finished the cocktail with a touch of grapefruit oil in the garnish–don’t skip that folks, it makes the drink with a light floral aroma. It’s hard to nail down exactly all the flavors you get with Montenegro, but there’s citrus and dried cherry and gentian root and just a lot of herbal notes. It provides enough sweetness along with the tonic water so there is no need to add any further sweetener.
You could have this as your digestif, or maybe a Sunday early afternoon drink. Up to your preference. I’ve been enjoying them in the late afternoon when I need a pick-me-up, but also, you know, want a little cocktail too.
5 ounces tonic water (