This SHRUBS pairs well with bourbon or rye whiskey.

I suggest you mix it with my FIGHISSIMO cocktail, a variation of the classic Manhattan cocktail.

INGREDIENTS

500 gr purple figs,

pureed in a blender

100 ml of apple cider vinegar

1-2 cinnamon sticks

400 gr cup of sugar.

100 ml of water.

PROCESS 1.

Combine the mashed figs, apple cider vinegar and cinnamon (the cinnamon should not be blended but chopped and left to infuse with the figs mash) in a container.

Leave to rest for 2 days.

If you started with a cinnamon stick and want more aromatic charge, add a second stick and let it sit for another day.

2. Filter the solid parts of the fig and the cinnamon.

Pour the product into your blander, add the sugar and blend until the sugar has dissolved.

Pour the liquid into a bottle or jar.

Leave to rest for at least a week before use.

Cool

2 oz of Rye Whiskey

1 oz of dry vermouth

¼ oz Fig-Cinnamon Shrubs

¼ oz Bitter rhubarb

PROCESS 1.

Add all the ingredients to your ice-filled mixing glass and mix until cool.

Pour into your favorite cup or into my Abstract glass.