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AROUND TOWN THE MIXOLOGIST’S SECRETS
FIG SIDECAR BEVERLY HILLS HOTEL POLO LOUNGE
DIRECTIONS
1. |
Add ice to a mixing glass and add all ingredients. Shake and pour into a chilled martini glass with a sugared rim. Garnish with a spiral lemon twist.
2. | For the fig infused Remy 1738 Cognac: Fill a 2 Liter
mason jar with the figs. Fill the 2 Liter mason jar with 90% Remy 1738 Cognac and the remaining 10% with Homemade Spiced Brown Sugar Simple Syrup.
3. |Cover lid and refrigerate for one week to allow flavors
INGREDIENTS 2 oz. fig infused Remy 1738 1 oz. Cointreau 1 oz. fresh lemon juice lemon twist FOR THE FIG INFUSED REMY 1738 COGNAC: 1 black mission figs 1 bottle Remy Martin 1738 cognac Brown sugar syrup FOR SPICED BROWN SUGAR SIMPLE SYRUP: 2 c. brown sugar 2 c. water 3 cloves
to infuse. Strain through a cheesecloth or filter to remove figs, seeds or sediment. Pour contents into clean bottle and label.
3. | For the spiced brown sugar simple syrup: Put brown
sugar and water in a medium sized saucepan and bring to a boil. Reduce heat to medium low and add cloves, cinnamon sticks and split vanilla bean. Simmer for an additional five minutes. Remove from heat and let cool. Strain through a cheesecloth or filter to remove cloves, cinnamon sticks and vanilla bean. Cover and refrigerate.
“Ho! Ho! Ho! To the bottle I go. To heal my heart and drown my woe. Rain may fall, and wind may blow and many miles be still to go.But under a tall tree will I lie and let the clouds go sailing by” ― J.R.R. Tolkien
