Mixologist Jim Romdall
Vessel | Seattle

• 1 dried fig, sliced in half
  
• Angostura bitters
  
• Stroh over-proof rum
  
• 1½ ounces calvados
  
• ½ ounce Navan vanilla liqueur
  

• ¼ ounce Cynar

Method:

Place the fig in a mixing glass. Flame with an atomizer filled with 1:1 Angostura bitters and rum. Add the calvados, vanilla liqueur, and Cynar. Shake well with ice and strained twice into a coupé or any cocktail glass.

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