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Flavor-rich figs mingle with aged rum and a splash of ruby Port in this tempting tonic from one of Imbibe’s 2013 Cities to Watch list in the Jan/Feb 2013 “Imbibe 75” issue.
2 oz. aged rum
2 figs (fresh or dried)
1/2 oz. ruby Port
1 barspoon fresh lemon juice
2-3 oz. tonic water
Tools: paring knife, muddler, mixing glass, barspoon, strainer
Garnish: straw and halved fig
Halve figs with a sharp paring knife and muddle in a mixing glass with lemon juice and Port. Add rum and stir with ice cubes until well chilled. Strain into an ice-filled Collins glass, top with tonic and garnish.
Jackson D. Holland, The Macintosh, Charleston