If you really know how to make cocktails, I advise not reading this post. I like to experiment with cocktails, but I’m not fancy or fastidious enough to make them properly. Any actually competent cocktail-maker will probably laugh at me, but this one turned out pretty darn good.
This is a continuation of the Fig Fest menu, which included:
- Fig and thyme cocktail
- Moutabal (which is kind of like baba ganoush but, in my opinion, even more delicious)
- Fig and arugula pizza
- Peach and pecan salad
- Lamb with thyme and haricots verts
- Fig and honey goat cheesecake
One of the Program Assistants I work with brought me back some Pisco from a work trip to Peru. It sat for a long while, with me not knowing quite what to do with it. And then this recipe came along from Honestly Yum.
♫ Suggested listening: something Peruvian. ♫
Click to listen: Eva Ayllón – “Yo Te Canto”
- 1 1/2 oz Pisco
- 1/4 oz Cointreau
- 1/2 oz thyme simple syrup (will explain)
- 1/2 oz lime juice
- 1 fig, quartered
- Sprig of thyme and 1/2 fig for garnish
- First, the thyme simple syrup. Add 1/2 cup sugar and 1/2 cup water to a small saucepan and stir on medium heat until the sugar dissolves. Add thyme sprigs and simmer for 10 minutes. Strain and let cool. This can keep in the fridge for up to 2 weeks.
- When you’re read to make the cocktail, add fig (quartered) and thyme simple syrup to the bottom of a glass. Break up the pieces of fig by muddling lightly. My fig was ripe, so I just smashed it around with a spoon.
- Now that you’ve muddled, you’ll see the mixture turning a lovely pink color. Now add some ice and the remaining ingredients.
- Shake it up, strain it out, and you’ve got yourself a fig cocktail. Add a slice of fig and a sprig of time.
- Make your friends happy.