Proposed By: David
Reviewed By: Jonathan
Figs are, for me, lovable fruit. If they were human, they might be those amiable friends you take for granted. Sure, they’re less than gorgeous and at times positively gritty, almost too real inside, but you can’t doubt their sweetness, even when it’s subtle. And, if you’re lucky, when the time is right, they seem to just be there, waiting for you to reach out.
Jonathan, both my sisters, and my older brother grow (or have grown) figs, and they may regard them differently. I never think of figs’ proliferation, their appeal to birds or deer, and the obligations of using an overabundant yearly harvest resourcefully. They will never be the zucchini yield my coworkers seems to proffer. I regard them as supermarket treats. They never last long enough.
All those feelings account for my search for a cocktail exploiting figs. This summer, this blog has focused on seasonal fruit, and, as we edge toward fall, figs seemed the ideal choice. If the groceries are already offering Octoberfest beer, why not turn toward some of the warmer flavors of autumn? The particular recipe I chose also includes a nod to the shrub we tried a few weeks ago. The roasting that creates the fig puree owes a great deal to the balsamic vinegar balancing sweet and sour. The inclusion of maple syrup and bourbon only add to the transitional character of this cocktail. It’s neither a light nor refreshing cocktail of summer. Instead, it’s rich and dense.
Yet, I’m hoping it’s also a little fun. Maybe that’s because I can’t help thinking of that old Nabisco ad. Those “of a certain age” will remember it—a nebbish-y guy named “Big Fig” wearing a fig costume calls on the piano player Hal to help him sing a paean—decidedly off-key—to the virtues of Fig Newtons. Meanwhile he does a dance that’s not nearly as difficult as he thinks. At one point, he cries, “Here’s the tricky part!” and strikes a pose. Of course it’s not tricky at all. My brother and I could do it at ease, from memory. It’s ordinary, and most viewers at the time probably said, “How silly.”
Maybe I’m alone in extolling the virtues of underappreciated figs, but… well… I love them.
Here’s the recipe:
For the fig purée:
- 12 ripe figs, halved
- 1/4 cup balsamic vinegar
For the cocktail:
- 1 heaping teaspoon fig purée
- 1 1/2 ounce bourbon
- 1/4 ounce freshly squeezed lemon juice
- 1/4 ounce maple syrup
- Dash orange bitters
- To make the fig purée: Preheat your oven to 350°F. Place the figs in a 9″x9″ metal baking pan and pour the balsamic vinegar over top. Bake for 12 minutes, stirring twice to prevent burning. Remove the figs from the oven and let cool slightly, about 10 minutes.
- Pour the figs and remaining liquid into the blender and purée until fully blended. Store in an air-tight container in the refrigerator for up to 1 week.
- To make the cocktail: Fill cocktail shaker with ice. Add fig purée, bourbon, lemon juice, maple syrup, and orange bitters. Shake for 15 seconds, then strain into a cocktail glass.
And Here’s Jonathan’s Review:
We have used some odd ingredients. For instance, the very first cocktail included a peanut orgeat. A regular orgeat with almonds, which we also made and used, is different enough but that peanut one was messy, sticky and oddly delicious. The Bengali Gimlet included so many spices that I still have a small part of the spice shelf devoted to the left overs. There have been vinegars, multiple syrups, and a few peculiar fruits. This week was a different fruit and a vinegar. Bonus.
The combination of figs and balsamic vinegar to create a paste wasn’t hard and it did result in wonderful smelling kitchen. I used black mission figs mostly because that was what I could find but also because the ones I am growing have been an easy snack for all of the critters that have been enjoying my attempt at an edible landscape. It created a paste that is a dark purple studded with gold seeds which is lovely. I hope the picture shows off both the purple and the gold floaties as it was quite a visual.
The drink itself was interesting which discerning readers will recognize as transparent code for “I won’t be making more of these.” It’s not that I didn’t enjoy it especially with it unique taste. It just wasn’t special enough that I would be blending up a batch of fig paste each week to make more. The bourbon also got lost in the drink to the point that I think the proportion needs to be increased to at least 2 ounces. It might also cut some of the thickness of the paste, which you get with that heaping teaspoon.
My question now is what do I do with the rest of that paste? I am afraid that the balsamic vinegar would stand out too much to throw some in a smoothie. I could have bought some frozen pastry dough and whooped up some homemade newtons, but that thought only occurred to me after we had been shopping. Not to mention that there is probably not enough paste even after all the scraping I did to get it out of the blender. I think the best option is crostini, cream cheese and a schmear of paste. Mmmm, fig paste!
Jonathan’s take: One of the prettiest drinks that we have made
David’s take: Certainly not an everyday drink, but enjoyable
Next week (Proposed By Jonathan):
Did anyone know there is more than one Maharani cocktail? Me neither. The one I am proposing uses Tanqueray Rangpur (that goes back to the Bengali Gimlet) and St. Germain. I still have both and am hoping that David does too.