![]() ![]() ”Ģ) Don’t expect great wafts of fig here. But on this particular occasion I couldn't be bothered so I just mainlined them straight into the drink - and the result was just as good (better, even). I often make fig leave syrup at home - just chuck some leaves in a sugar syrup and leave them to infuse. So now is a great time to use them in a drink. By late August/early September, though, they've really built up that perfume. When the leaves are young they're not so interesting I find - they're less scented and more grassy. I have two little figs trees growing in the courtyard outside my study and often on a sunny day I will just go outside and stand there, smelling them - it sends me into a slight trance. But the real, true scent of sun-warmed fig leaves is just beautiful - voluptuously fruity, green and coconutty all at once. “The smell of fig leaves is one that gets bastardised a lot in scented candles and room sprays. I suppose that makes this the first Spirits collab? Here’s what Alice hath to say: A fig garnish won’t go amiss.ġ) This recipe is the invention of the ever-impressive Alice Lascelles, the only drinks columnist for the Financial Times who once supported the White Stripes. Stir whiskey, sugar syrup and bitters patiently over ice (ideally one large cube) in a tumbler and serve just like that. (Why not listen to this heavenly playlist while you wait?) Now strain your fig-infused whisk(e)y and use it to make an Old Fashioned. Cover and infuse for at least an hour, hopefully two. Scrumple up the leaves somewhat, place them in the whiskey and muddle. Now run, run, run - before the neighbours see you! When home, pour some of your best whiskey into a jar - it will probably make sense to make double or treble the amount you need for the one cocktail. ![]() Ideally, you want a small-ish, new leaf (no bigger than your hand) from an old, well-established tree. Find a fig tree and pluck a few leaves from it. ![]()
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