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.