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||Jack Daniel's Tennessee whiskey|
|1⁄3 fl oz||Averna Amaro|
|1⁄2 fl oz||*Special ingredient #1 (see above)|
|2⁄3 fl oz||Freshly squeezed lemon juice|
|1 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Created in 2016 by Ciarán Russell at The Tippling House, Aberdeen for Jack Daniel’s Tennessee Calling competition.