Fig Old Fashioned

You are receiving this post while I am posted up all comfy like on a lawn chair, probably with a rum punch in hand.  Now, I’m not trying to rub it in but I just thought you should know.  This is where I will drop the fact that I am in paradise and you are most likely not.  Way back when I was in a place where all cocktails don’t come with an umbrella in them, I was perusing the interwebs looking for good fall/winter cocktails to share with you all.  In my searching I stumbled upon this little gem.

A fig old fashioned?  Come on.  That has to be awesome right?  Well it is.  I actually found this blog post back in October when I was prepping for our Fall Harvest dinner but it has taken me a few months to get my hands on figs (its not actually that hard, I just kinda dropped the ball).  Whit is not a huge fan of figs but I am and I really enjoyed this cocktail.  As the lush chef details on her post, this cocktail is not your traditional old fashioned but is basically a bourbon drink that tastes kind of like an old fashioned.  I would argue that it is more like a Manhattan but agree to disagree.

For my version of the cocktail I decided to use Woodford Reserv instead of Bulleit bourbon (personal preference) and I actually used a pear and cinnamon flavored balsamic vinegar.   Whit and I picked up the balsamic while on our honeymoon in Sonoma, CA.  The sweetness and fruity flavors of the cinnamon pear balsamic vinegar paired so perfectly with the maple syrup and the fig.  This cocktail is one that I will definitely be making again (assuming I can get my act together and buy some more figs).  I hope you enjoy.

Fig Old Fashioned

By Brian, January 3, 2013

Fig Old Fashioned



Quarter the fig and muddle with the maple syrup.  Add the bourbon, OJ, and balsamic.  Shake with ice.  Double strain into a glass with ice.  Garnish with a piece of fig.



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About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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