Figmata Cocktail
When you get produce as unique and rare as fresh figs, you dive deep into your recipe repertoire to find something that uses them. While figs are only used as a garnish in this cocktail, I decided to give it a go. A newbie to sherry, the flavors of this cocktail were complex and different from my typical 2 ingredient cocktails. Since it’s low in alcohol and has a warm scent and taste, this would be great with appetizers around the holidays. This is one of those $15 type cocktails found in fancy bars and now you can make it without having to get dressed up. Original recipe found here. I doubled the original recipe since it seemed to make a very small drink.
Ingredients
4 tablespoons (1 ounce) manzanilla sherry, such as La Guita
4 tablespoons (1 ounce) Solera cream sherry, such as Lustau
4 tablespoons (1 ounce) jun (fermented green tea with honey) or honey kombucha
3 teaspoon (1/4 ounce) Amaro Sibilla liqueur or other smooth amaro
1 teaspoon demerara sugar syrup
8 drops orange flower water
1/2 ripe fresh fig
1 rosemary sprig
How to Make It
Step 1
Combine manzanilla sherry, cream sherry, jun, amaro, and syrup in a cocktail shaker filled with ice. Cover and shake 10 times; strain into a stemmed cocktail glass.
Step 2
Using a small dropper, add orange flower water to cocktail. Skewer fig with rosemary sprig, and set on rim of glass. Using a lit match or lighter, lightly toast rosemary sprig, releasing aroma. Serve immediately.
