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Photo Lara Ferroni
One bite of savory fig stuffing served at a holiday feast and Justin Chamberlin knew he’d found his next cocktail inspiration. This formula combines the subtle spices of aged rum with the sultry sweetness of figs and a bright pop of sparkling wine.
1 oz. aged rum
1 oz. fig and brown sugar reduction
3 dashes orange bitters (Chamberlin uses Regans’)
2 oz. sparkling wine
Tools: shaker, strainer, fine strainer
Garnish: orange twist
Combine all ingredients, except sparkling wine, and shake with ice cubes. Fine-strain into a chilled flute, top with sparkling wine and garnish.
Fig and Brown Sugar Reduction: Combine 1 cup of water and 1 cup of brown sugar in a saucepan over medium-high heat and stir to dissolve sugar. Add ½ a cup of chopped fresh figs (Chamberlin uses Brown Turkeys, but feel free to substitute any variety), and bring to a boil. Cover, remove from heat and let steep for 25 minutes. Fine-strain into a glass bottle and refrigerate for up to 2 weeks.
Justin L. Chamberlin, Sagra Trattoria and Bar, Austin, Texas
Can’t find fresh figs? Simply substitute dried figs and follow the recipe as directed. And if your holiday plans call for house guests, make a double batch of the fig reduction to have on hand for serving on pancakes, waffles and ice cream.