Devil Doc
When Death smiles, Corpsmen smile back
...but I love figs. I got this from Newsweek.
Fig-Infused Small-Batch Bourbon
Makes 1 (750mL) bottle
1 pound fresh ripe figs, such as brown turkey, mission, or celeste
1 (750mL) bottle good quality small batch bourbon, such as Basil Hayden
Wash figs well under warm running water and pat dry. Remove stems and cut fruit into quarters. Place quartered figs into a 3-quart sterilized jar. Fill jar with bourbon (reserving the original bourbon bottle) and secure the top of the jar. Allow bourbon and figs to sit in a cool, dry place for at least two weeks or until the bourbon has a distinct fig aroma and flavor.
Strain the infusion through a fine-meshed sieve into a clean container. Place bourbon-soaked figs into an airtight container. Refrigerate and reserve for the Fig-Infused Bourbon Toddy recipe. Pour the infused bourbon back into the original bourbon bottle. The bourbon is ready to use and will keep at room temperature for up to a year.
Fig-Infused Bourbon Toddy
By definition, a "toddy" is a drink of brandy or whisky, with hot water and sugar. But Idie Hasting's father Jim's toddy was always part whiskey and ginger ale over ice cubes. This updated version uses bourbon and ice.
Makes 1 serving:
3 tablespoons fig-infused bourbon
1/2 bourbon-soaked fig, cut into quarters
1 cup ice
1 preserved fig or maraschino cherry, for garnish
Combine bourbon, bourbon-soaked fig and ice in a martini shaker. Muddle until fig-half is well mashed and ice is somewhat crushed. Pour mixture into a rocks glass and garnish with the preserved fig, or cherry. Serve immediately.
Fig-Infused Small-Batch Bourbon
Makes 1 (750mL) bottle
1 pound fresh ripe figs, such as brown turkey, mission, or celeste
1 (750mL) bottle good quality small batch bourbon, such as Basil Hayden
Wash figs well under warm running water and pat dry. Remove stems and cut fruit into quarters. Place quartered figs into a 3-quart sterilized jar. Fill jar with bourbon (reserving the original bourbon bottle) and secure the top of the jar. Allow bourbon and figs to sit in a cool, dry place for at least two weeks or until the bourbon has a distinct fig aroma and flavor.
Strain the infusion through a fine-meshed sieve into a clean container. Place bourbon-soaked figs into an airtight container. Refrigerate and reserve for the Fig-Infused Bourbon Toddy recipe. Pour the infused bourbon back into the original bourbon bottle. The bourbon is ready to use and will keep at room temperature for up to a year.
Fig-Infused Bourbon Toddy
By definition, a "toddy" is a drink of brandy or whisky, with hot water and sugar. But Idie Hasting's father Jim's toddy was always part whiskey and ginger ale over ice cubes. This updated version uses bourbon and ice.
Makes 1 serving:
3 tablespoons fig-infused bourbon
1/2 bourbon-soaked fig, cut into quarters
1 cup ice
1 preserved fig or maraschino cherry, for garnish
Combine bourbon, bourbon-soaked fig and ice in a martini shaker. Muddle until fig-half is well mashed and ice is somewhat crushed. Pour mixture into a rocks glass and garnish with the preserved fig, or cherry. Serve immediately.
