I dream up and experiment with cocktail recipes. Then I share my favorite every Monday. Give something a try if it sounds good to you. If you stick with me, every week will include a flavor adventure.

Monday, December 5, 2011

Frosty Fig

I couldn’t resist using the ruby flesh from the last harvest on my fig tree. Toast winter with something elegant and sweet.


Crème de Figue
Agave nectar

Peel and core fresh pear. Cube pear and freeze overnight. Slice fresh figs in half and scoop out flesh with a spoon. Place ¼ cup fresh fig flesh into blender along with 1/3 cup frozen pear chunks and 3 tablespoons crème de figue. Blend until smooth. Pour into serving glass and top with fresh fig slice. Sprinkle with a pinch of salt and drizzle agave nectar on top. Grab a spoon.

NEXT WEEK: Cool Cocoa