Fig cocktail with scotch whisky and a homemade coffee & cocoa bitter mix
Bitter Mix
preparation
- 300 g cocoa nibs
- 200 g black peppercorns
- 400 g coffee
- 200 ml orange flower blossoms
- 1 bottle Angostura Bitters
- 1 bottle Angostura Orange Bitters
- 1 bottle Fernet Branca
Blend all of the ingredients together and pour the mixture into a bottle. Sieve before using.
Scotch – coffee – orange – fig cocktail
preparation
- 60 ml Talisker single malt scotch whisky
- 15 ml Pedro Ximénez wine, infused with dried figs
- 5 ml balsamic vinegar
- 3 ml Bitter Mix (see recipe above)
- 1 dry fig
- 1 slice of dried orange
- 1 sprig of fresh thyme
- an Old Fashioned glass, chilled
Fill a cocktail shaker with ice cubes and add the scotch whisky, fig-infused wine, balsamic vinegar and Bitter Mix. Shake and strain into a chilled Old Fashioned glass. Garnish your fig cocktail with a sprig of thyme, the dried fig and a dried orange slice.
Curious to know more about pairing fig + orange?
