This autumnal riff on the Penicillin cocktail is named for Alexander Fleming, the inventor of penicillin. While head bartender Maxime Belfand makes smoked rosemary fig purée at Saxon & Parole, he has a handy shortcut for home bartenders: stir a bit of smoky Scotch into a spoonful of store-bought fig preserves.
Maxime Belfand, Saxon & Parole | New York
- 2 tablespoons fig preserves
- 1/4 ounce peated Scotch, preferably Ardbeg
- 1 1/2 ounces Dewars 12 blended Scotch
- 1/2 ounce Briottete fig liqueur
- 3/4 ounce ginger honey (see Editor's note)
- 3/4 ounce lemon juice
- 1 pinch Maldon smoked salt
Garnish: quarter fig, rosemary sprig
- In a cocktail shaker or mixing tin, stir together fig preserves with the peated Scotch.
- Add remaining ingredients and ice, then shake well.
- Strain into a highball glass over fresh ice.
- Garnish with the fig quarter and rosemary sprig.
100 grams ginger, thinly sliced
250 grams honey
250 grams water
Combine all ingredients in a saucepan over medium-high heat. Cook until the mixture boils and remove from heat. Let the syrup cool for at least 2 hours, then strain, bottle and store in the refrigerator.