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Figue et Cognac

Josh Pearson makes this elegant cocktail with small, green, super-sweet Kadota figs.

2 oz. fig-infused Cognac (see below)
3 drops balsamic syrup (see below)
3/4 oz. lemon juice
1 oz. honey syrup (equal parts honey and warm water)
Ice cubes
Champagne or other sparkling wine
Glass: cocktail
Garnish: thin slice of Kadota fig

In a cocktail shaker, combine Cognac, balsamic syrup, lemon juice, honey syrup and ice. Shake and strain into a chilled glass. Top with sparkling wine. Garnish by floating a very fine slice of Kadota fig on top.

To make fig-infused Cognac, add six sliced, fresh Kadota figs to 750 ml. of good VSOP Cognac (Pearson uses Pierre Ferrand Reserve). Let sit for four days, then strain into clean glass container.

To make balsamic syrup, heat 1 cup of balsamic vinegar with 2 Tbsp. of sugar until mixture reduces and thickens (about 15 minutes). Pour into a clean glass container. Keeps refrigerated for at least two weeks.

Josh Pearson, Sepia, Chicago

 

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