Transfiguration
The Transfiguration cocktail, created by The Good Lion in Santa Barbara, celebrates fall flavors and poet Barry Spacks. With a blend of figs, Scotch, and port, this drink offers a seasonal tribute to the arts and local produce.
Ingredients
- 3 ounces Famous Grouse blended Scotch
- 1 ounce ruby port
- ¼ ounce Smith and Cross Jamaican rum
- 1 ½ ounces lemon juice, fresh (strained for pulp)
- 1 ounce fig syrup, recipe follows
- 4 dashes Angostura bitters
- Fresh nutmeg
Fig Syrup
- 1 dozen figs, stems removed and quartered
- 1 cup Demerara sugar
- ½ cup water
Instructions
- Add all ingredients except the nutmeg to a shaker with ice and shake violently for 8–12 seconds. Strain over fresh ice (the larger the cube, the better to keep the drink from diluting) into a double Old Fashioned glass, and garnish with fresh nutmeg by grating 3 or 4 passes of nutmeg on a microplane per drink.
For the Fig Syrup
- Combine all ingredients in a small saucepan over mediumhigh heat. Stir until sugar starts to dissolve and figs begin to soften. Mash figs to incorporate. Once all of the sugar has dissolved and figs are breaking apart, remove from heat and allow to sit, covered, for 30 minutes. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.
Notes
Fig syrup adapted from Imbibe magazine.
Nutrition
Calories: 190kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 1mg