Fig in a Blanket

Good news y’all, I’ve #partnered up with Russell's Reserve Bourbon to make you damn fine whiskey cocktail. I was inspired to make something that would highlight the bourbon while maintaining a fruity and spicy flavor profile that pairs beautifully with the 10 year old spirit.  What better way than with this fresh fig/peppercorn syrup I made earlier this week.  Check out the cocktail recipe (including the syrup) below.


  • 2 oz Russell's Reserve 10 Year Bourbon

  • ½ oz Fig/Peppercorn Syrup (Recipe Below)

  • ½ oz Dry Curacao

  • 5 Drops Crude Bitters Fig/Orange Bitters

  • 1 Fresh Fig

  • 1 Dehydrated Orange Wheel


Combine all wet ingredients in a mixing glass with ice.  Stir for 15 seconds.  Strain over a large ice cube in a rocks glass. Garnish with a charred/caramelized fig and a dehydrated orange wheel. Serve and enjoy!

fig/peppercorn syrup

fig peppercorn syrup


  • 2 Cups Water

  • 1½ Demerara Sugar

  • 15 Small Fresh Figs

  • 5 Black Peppercorns (I used Tasmanian)

  • 1/4 tsp Vanilla Extract


In a saucepan, add water and figs and bring to a slow simmer until the figs soften into the water (use a potato masher if the figs are not falling apart).  Add demerara sugar and stir until sugar is dissolved.  Turn off the heat and add vanilla extract.  Let cool and add to a sealed container.  Add 1 tsp of gin to the syrup to fortify and extend the shelf life.


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