Figgy Pudding Cocktail

Winter’s the season for layers, and Nashville bartender Jane Lopes, beverage director at The Catbird Seat, piles on the rich flavors for this lush, unforgettable winter cocktail.

1 3/4 oz. aged Demerara rum
1/4 oz. Jamaican rum
1/4 oz. Averna
1/2 oz. fig syrup
1/2 oz. ruby Port
Dash of Angostura bitters
1 whole egg (pasteurized if you like)
Tools: shaker, strainer
Glass: coupe
Garnish: freshly grated nutmeg

Combine all ingredients in a shaker. Shake first without ice to incorporate the egg. Add ice cubes and shake vigorously. Strain into a chilled coupe and garnish.

Fig Syrup: Cut the stems off 1 dozen figs and quarter them. Put them in a saucepan with 1 cup demerara sugar and 1/2 cup water. Stir until sugar is dissolved and figs start softening. Mash figs to incorporate. Once sugar is dissolved and figs are breaking apart, take pan off heat and allow to sit, covered, for 30 minutes. Strain off the fig solids. Chill.

Jane Lopes, The Catbird Seat, Nashville