Today’s signature cocktail inspiration is inspired by this lovely fall weather we are having and the love for all things with figs
2 ounce(s) fig infused Remy 1738
1 ounce(s) Cointreau
1 ounce(s) fresh lemon juice
Lemon twist, for garnish
For the fig infused Remy 1738 Cognac:
1 black mission figs, destemmed and cut in half
1 bottle(s) (750 mL) Remy Martin 1738 Cognac
Brown sugar syrup
For the spiced brown sugar simple syrup:
NaN mls brown sugar
NaN mls water
2 cinnamon sticks
1 vanilla bean, split
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 to infuse. Strain through a cheesecloth or filter to remove figs, seeds or sediment. Pour contents into clean bottle and label.
4. 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.