Mixologist Chris Tunstall of the girl & the fig – Sonoma, CA
Adapted by StarChefs.com
Yield: 1 Cocktail
2½ ounces dried black mission figs (or 6 ounces fresh black mission figs)
1 liter vodka
8 ounces sugar
2 ounces dried blueberries
1 liter vodka
Ginger Simple Syrup:
1 liter water
½ liter sugar
4 ounces ginger
Juice of ¼ orange
Juice of ½ lime
½ ounce Fig Liqueur
1 ounce Blueberry-Infused Vodka
½ ounce Ginger Simple Syrup
Rosemary blossoms or a sprig of fresh rosemary
For the Fig Liqueur:
Combine the figs and vodka in a glass infusion jar and allow to infuse for 3 days (or 1 week if using fresh figs), making sure to agitate at least twice a day. Once infused, pour the contents into a large sauce pan and add the sugar, cooking the mixture on high heat until the alcohol begins to evaporate. Whenever evaporating alcohol over an open flame, good ventilation is required. Reduce the mixture by 20 percent to achieve an alcohol content of roughly 20 percent. Once this ratio is achieved, quickly chill the mixture in an ice bath. Once chilled, strain the liquid through multiple layers of cheesecloth to remove any particles; pour back into the original bottle.
For the Blueberry-Infused Vodka:
Combine the blueberries and vodka in a glass infusion jar for 3 days, making sure to agitate at least twice a day. Once infused, strain the mixture through a fine chinois or cheesecloth to remove any large particles; pour back into the original bottle.
For the Ginger Simple Syrup:
Combine the ginger, sugar and water, and heat until the sugar is dissolved. Allow the mixture to cool, then strain and discard solids.
For the Cocktail:
Add the ingredients to a mixing glass filled with ice and shake until chilled. Pour into a bucket and add several rosemary blossoms or a sprig of fresh rosemary. The blossoms will give a sudden rush of ginger when bitten.