Summer Fig Collins
What to do with fresh figs? I’ve got you covered. I recently had an opportunity to #partner up with Uncle Val's Gin to create a summer cocktail using their Botanical Gin - made with juniper, cucumber, lemon, sage and lavender. Its perfect for any summer sipper like a traditional collins so why not incorporate some fresh figs. Cheers y’all!
ingredients:
1½ oz | 45 ml Botanical Gin
¾ oz | 22.5 ml Fresh Lemon Juice
¾ oz Fig/Peppercorn Syrup (Recipe Below)
Lemon Soda Water
5 Drops Fig/Orange Bitters
1 Fresh Fig (Garnish)
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FIG/PEPPERCORN SYRUP
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2 Cups Water
1½ oz | 45 ml Demerara Sugar
15 Small Fresh Figs
5 Black Peppercorns (I used Tasmanian)
¼ oz | 7.5 ml 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.
instructions:
Combine all ingredients except for soda water in a shaking tin with ice. Shake for 5 seconds. Double strain and pour into a collins glass over ice. Top with soda water (I used @lacroix). Garnish with a sliced fresh fig. Serve and enjoy.
fig/peppercorn syrup
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Style is personal. So why should your cocktail try to copy somebody else’s?
I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.
So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.
Cheers, y’all!