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Figgy Pudding

Winter's the season for layers, and Nashville bartender Jane Lopes, beverage director at The Catbird Seat, piles on the rich flavors for this lush, unforgettable winter cocktail.


1 3/4 oz. aged Demerara rum

1/4 oz. Jamaican rum

1/4 oz. Averna

1/2 oz. fig syrup

1/2 oz. ruby Port

Dash of Angostura bitters

1 whole egg (pasteurized if you like)

Tools: shaker, strainer

Glass: coupe

Garnish: freshly grated nutmeg


Combine all ingredients in a shaker. Shake first (without ice) to incorporate the egg. Add ice cubes and shake vigorously for 20 seconds. Strain into a chilled coupe and garnish.


For the Fig Syrup: Cut the stems off 1 dozen figs and quarter them. Put them in a saucepan with 1 cup demerara sugar and 1/2 cup water. Stir until sugar is dissolved and figs start softening. Mash figs to incorporate. Once sugar is dissolved and figs are breaking apart, take pan off heat and allow to sit, covered, for 30 minutes. Strain off the fig solids. Chill.


Jane Lopes, The Catbird Seat, Nashville





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