DEVILS CLUB
1 oz Rendezvous Rye
0.5 oz Ron Zacapa 23yr Rum
0.5 oz Pierre Cognac
0.25 oz Amontillado Sherry
0.25 oz PX Sherry
0.25 oz fig simple syrup
1 bar spoon of fig balsamic vinegar
2 dashes Peychaud bitters
2 dashes chocolate bitters
Stir all the ingredients, serve in a rocks glass over a large ice cube, and garnish with a chocolate-dipped slice of fig.
For Fig Simple Syrup:
7 fresh figs (sliced)
1 cup sugar
3/4 cup of water
Cook over medium heat for about 10-12 minutes, stirring occasionally. Remove from the heat, let it cool down, and strain through a mesh sieve. This recipe yields 32 cocktails and can be refrigerated for two months.
0.5 oz Ron Zacapa 23yr Rum
0.5 oz Pierre Cognac
0.25 oz Amontillado Sherry
0.25 oz PX Sherry
0.25 oz fig simple syrup
1 bar spoon of fig balsamic vinegar
2 dashes Peychaud bitters
2 dashes chocolate bitters
Stir all the ingredients, serve in a rocks glass over a large ice cube, and garnish with a chocolate-dipped slice of fig.
For Fig Simple Syrup:
7 fresh figs (sliced)
1 cup sugar
3/4 cup of water
Cook over medium heat for about 10-12 minutes, stirring occasionally. Remove from the heat, let it cool down, and strain through a mesh sieve. This recipe yields 32 cocktails and can be refrigerated for two months.