OK, so maybe fig isn't the first thing you think of when some says "favorite food ever" but that's precisely why it works well in a cocktail. Blended with thyme, and accented by lime and pisco, it's an unexpected flavor your guests won't forget.
"Fig Thyme"(makes 1)
- 1 fig, quartered, plus 1 extra quarter for garnish
- 1/2 ounce Thyme Syrup (see below)
- 1/2 ounce fresh lime juice
- 1 and 1/2 ounces pisco
- 1/4 ounce Cointreau
- Sprig of thyme for garnish
In a mixing glass, muddle the quartered fig with the thyme syrup. Top with ice and add the lime juice, pisco, and Cointreau. Shake until cold, and then strain through a fine-mesh sieve into a chilled cocktail glass. Garnish with the remaining quarter of fig and sprig of thyme.
- 1 cup of sugar
- 1 and 1/2 cup water
- 5 to 6 sprigs of thyme
Add 5 to 6 sprigs of thyme (or more if you want a stronger flavor) to the sugar and water, and simmer gently for 15 to 20 minutes. Cool, strain through a sieve, transfer to a bottle, and refrigerate for up to 2 weeks.
Excerpted from: The Art of the Bar, By the Bartenders of Absinthe Brasserie & Bar by Jeff Hollinger (San Francisco, California).
Find the best wedding caterers in your area >