Fig and Chocolate Manhattan
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Fig and Chocolate Manhattan
Mixologist Lulu Almaguer of Madera – Menlo Park, CA
Adapted by
April 2010
Yield: 1 Cocktail, 1 Quart Fig Syrup, 1 Liter Infused Bourbon



Cacao Nib-Infused Bourbon:
1 liter bottle Bulleit Bourbon
½ cup raw organic cacao nibs

Spiced Fig Syrup: 
14 ounces Adriatic fig preserves
3 ounces Bénédictine
3 ounces vintage Port
2 ounces Godiva Dark Chocolate Liqueur
1 ounce Canton ginger liqueur
1 pinch salt
1 cup simple syrup
1 tablespoon mulling spices, including cinnamon stick, dried orange, dried ginger, pink peppercorn, clove, star anise, and allspice

Bittersweet Cacao Rim:
2 ounces bittersweet Scharffen Berger Dark Cacao powder
1 cup superfine sugar
1 pinch salt

To Assemble and Serve:
Amarena cherry


For the Cacao Nib-Infused Bourbon:
Pour the cacao nibs into the bourbon and allow to infuse for 3 weeks or up to 1 month. Filter out the cacao nibs and reserve.

For the Spiced Fig Syrup:
Combine all ingredients in a saucepan over medium heat. Stir and bring the mixture to a boil; maintain a boil for 10 minutes to allow spices to infuse into the syrup. Remove from the heat and pour through a sieve to strain. Reserve.

For the Bittersweet Cacao Rim:
Thoroughly combine the cacao, sugar, and salt. Reserve.

To Assemble and Serve:
Combine 3 ounces of the infused bourbon and 2 ounces of the fig syrup in a shaker with ice. Shake and strain up. Rim a chilled glass with the cocoa rim and then pour in the liquid. Garnish with the Amarena cherry.