The Brown Turkey
RECIPE: Justin L. Chamberlin for Sagra Trattoria and Bar, Austin, Texas
(Note: This restaurant has permanently closed.)
Photo: Lara Ferroni
A festive sparkler for a holiday feast.
One bite of savory fig stuffing served at a holiday feast and Justin Chamberlin knew he’d found his next cocktail inspiration. This Thanksgiving cocktail combines the subtle spices of aged rum with the sultry sweetness of figs and a bright pop of sparkling wine.
Ingredients
- 1 oz. aged rum
- 1 oz. fig and brown sugar reduction
- 3 dashes orange bitters (Chamberlin uses Regans’)
- 2 oz. sparkling wine
- Tools:shaker, strainer, fine strainer
- Glass:flute
- Garnish:orange twist
Preparation
Combine all ingredients, except sparkling wine, and shake with ice to chill. Fine-strain into a chilled flute, top with sparkling wine and garnish.
Fig and Brown Sugar ReductionCombine 1 cup of water and 1 cup of brown sugar in a saucepan over medium-high heat and stir to dissolve sugar. Add 1/2 a cup of chopped fresh figs (Chamberlin uses Brown Turkeys, but feel free to substitute any variety), and bring to a boil. Cover, remove from heat and let steep for 25 minutes. Fine-strain into a glass bottle and refrigerate for up to 2 weeks.
TIP:Can’t find fresh figs? Simply substitute dried figs and follow the recipe as directed. And if your holiday plans call for house guests, make a double batch of the fig reduction to have on hand for serving on pancakes, waffles and ice cream.