Josh Pearson makes this elegant cocktail with small, green, super-sweet Kadota figs.
2 oz. fig-infused Cognac (see below)
3 drops balsamic syrup (see below)
3/4 oz. lemon juice
1 oz. honey syrup (equal parts honey and warm water)
Champagne or other sparkling wine
Garnish: thin slice of fig
In a shaker, combine the Cognac, balsamic syrup, lemon juice and honey syrup with ice. Shake and strain into a chilled glass. Top with sparkling wine. Garnish by floating a thin slice of fig on top.
Fig-infused Cognac: Add six sliced, fresh Kadota figs to 750 ml. of good VSOP Cognac (Pearson uses Pierre Ferrand Reserve). Let sit for 4 days, then strain into clean glass container.
Balsamic syrup: Heat 1 cup of balsamic vinegar with 2 Tbsp. of sugar until mixture reduces and thickens (about 15 minutes). Pour into a clean glass container. Keeps refrigerated for at least 2 weeks.
Josh Pearson, Sepia, Chicago