Seasonal cocktails
The changing of the seasons elicits a similar shift in my preference for cocktails. Those bright, refreshing thirst-quenchers of summer — gin & tonics, daiquiris, margaritas — no longer spark joy. Instead, I seek the comfort of warming beverages, redolent with woodsy winter spices like cloves and cinnamon. Smoke-filled liquors, such as Scotch and tequila, sipped by the fireside, reflecting the glow of the embers. The sweet, earthy richness of dried fruits, counterbalanced by a touch of citrus. Ideally, it should be possible to incorporate all of these elements into the perfect winter cocktail.
JL: “How about this smoky fig cocktail recipe I found?” Hmm, that might work!
The list of ingredients checked all the boxes - ginger & nutmeg, dried fig & lemon, mezcal. But the recipe yielded a drink that was, at heart, little more than a mezcal sour; entirely acceptable, but not what I was shooting for. After some consideration, I decided to stick with the same components, but adjusted the proportions until my tastebuds were satisfied. The final version was a sweet-tart figgy crown atop a smoky foundation. Yum! Let’s stoke the fire and ponder the passage of time as we sip.
h.
El Higo Ahumado
2 oz. mezcal (I used Montelobos Espadín Joven)
¾ oz. fig syrup (recipe below)
¾ oz. lemon juice
whole nutmeg, to garnish
cocktail shaker, nutmeg grater, rocks glass, ice
Steps
combine all ingredients except garnish in shaker
half-fill with ice and shake until well chilled
strain into rocks glass over ice
garnish with grated nutmeg
Fig syrup
12 dried black figs, quartered
eight black peppercorns, crushed
1/3 cup fresh ginger, peeled and coarsely chopped
1 cup sugar
1 cup water
small saucepan, fine-mesh strainer
Steps
combine figs, peppercorns, and water in saucepan
bring to boil, reduce heat, and simmer 10 minutes
add ginger and simmer 5 additional minutes
add sugar, stir until dissolved, and remove from heat
cool to room temperature, then refrigerate overnight
pour through strainer to remove solids
