Garnish:
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 | 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 (chickpea water) or Cocktail foamer (foaming agent) |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
History:
Created in 2016 by Ciarán Russell at The Tippling House, Aberdeen for Jack Daniel’s Tennessee Calling competition.
Join the Discussion
... comment(s) for The Vine & The Fig Tree
You must log in to your account to make a comment.