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12 Days of Cocktails: Day 9

Posted on Monday, Dec. 21, 2015


When we’re coming up with a cocktail, inspiration sometimes come from the strangest places. We’ve had cocktails that have been inspired by memories, food, even a line from a movie. When I was still getting my feet wet in creative cocktails, classic cocktails were always a great starting point for me. During my tenure behind the bar at Metropole, I learned how to really push myself creatively and that all started with being inspired by the products of the season. Like so many cocktail menus out there now, the menu at Metropole changes every season to reflect the beautiful ingredients available. The back of the house staff at Metropole is so amazing in that they truly helped to collaborate on ideas for the cocktail menu and to share whatever great produce they were getting in for the food menu. I know this time of year everyone is thinking of all those warm baking spices and sweet treats, but I always think about all the beautiful citrus that make for amazing cocktails. For today’s cocktail, I blend blood orange and a savory fig syrup for beautiful seasonal sipper.

Glassware: coupe
Garnish: fig
1 ½ oz Watershed Bourbon
½ oz Dolin Blanc
½ oz fig syrup
1 oz blood orange soda

METHOD: Place all ingredient in a shaker tin, shake well and strain into a coupe. Garnish. Sip.

2 cups dried figs
1 cup water
½ cup sugar
Peel and juice of 2 oranges
2 tsp vanilla extract
1 tsp whole coriander slightly muddled
1 tsp black pepper

METHOD: In a medium pot over medium-high heat, add all sugar and water. Once sugar has dissolved add orange peel, coriander and pepper to pot. Bring mixture up a boil and then simmer for 20 minutes. Strain mixture and then put back in pot over low heat. Whisk in vanilla, and then add the dried figs, steep in water until figs are rehydrated and plump. Keep figs in syrup.

PARTY TIP: If you’re making this for a crowd, you can make a large batch of the fig and blood orange soda, thereby eliminating a step of the cocktail making. This can also be served as a non-alcoholic option. Or pre-batch the whole cocktail as a punch and serve as a welcome cocktail for guests.

DOUBLE DUTY: Make this cocktail into a refreshing dessert or appetizer by adding the syrup to burrata served with pieces of blood orange and figs.

Cheers and here is to inspiration!

Your neighborhood bar geek,
Catherine Manabat