Serve in aCoupe glass
Sage leaves, dehydrated fig slice & lemon zest twist
How to make:
DRY SHAKE (without ice) all ingredients and strain back into shaker. SHAKE with ice and fine strain into chilled glass.
Special ingredient #1: Fig and sage syrup
Pour 1 litre water into a pan with 2 packets (100g each pack) of dried figs and bring to the boil. Reduce the heat, add 1.4kg sugar and stir to make a syrup. Take off heat and add two stems worth of sage leaves. Leave to stew and stir occasionally. Once cooled, strain off the figs and leaves and bottle. Store in a refrigerator prior to use.
|1 1/3 fl oz||Daddy Rack Tennessee Whiskey|
|1/3 fl oz||Averna Amaro|
|1/2 fl oz||*Special ingredient #1 (see above)|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|1 fl oz||Pasteurised egg white (or aquafaba)|
Read about cocktail measures and measuring.
Created in 2016 by Ciarán Russell at The Tippling House, Aberdeen for Jack Daniel’s Tennessee Calling competition.
One serving of The Vine & The Fig Tree contains 137 calories.