Fig-infused rye is complemented by small measures of Scotch, five spice–infused Pedro Ximénez sherry, blood orange–infused sweet vermouth and Campari in this spirit-forward spin on the Boulevardier, which Arianna Hone describes as “warm and inviting.”
- 1 ounce fig-infused rye whiskey (see Editor’s Note)
- 3/4 ounce blood orange–infused sweet vermouth (see Editor’s Note)
- 1/2 ounce Scotch, preferably Highland Park 12
- 1/2 ounce five spice–infused Pedro Ximénez sherry (see Editor’s Note)
- 1/4 ounce Campari
- 2 dashes chocolate bitters
Garnish: blood orange half-wheel
- Combine all ingredients in a rocks glass over ice. Briefly stir to combine.
- Garnish with a blood orange half wheel.
250 grams figs
750 ml rye whiskey
6 grams Pectinex (optional)
Combine the figs and rye whiskey in a Vitamix and blend. If using Pectinex, add it and let the mixture rest for 24 hours, then spin with a centrifuge. If not using a centrifuge or Pectinex, strain the fig-rye mixture through a cheesecloth before using.
Blood Orange–Infused Sweet Vermouth
55 grams blood orange zest (peels of about 3 oranges)
750 ml sweet vermouth, preferably Carpano Antica
Combine the blood orange peels and the sweet vermouth and let sit at room temperature. Strain out the peels, then keep vermouth refrigerated.
Five Spice–Infused Pedro Ximénez Sherry
2 tablespoons five-spice powder
750 ml Pedro Ximénez sherry
Combine ingredients and let sit for 30 minutes. Fine-strain through a cheesecloth to remove sediment.