The Getting Figgy It cocktail on the Italian-inspired restaurant Mileta in Lexington, KY, attracts its inspiration from bar supervisor John Shelton’s childhood favourite: Fig Newtons. Leaning into his previous and passions when constructing out Mileta’s cocktail program, Shelton created a balanced and well-rounded drink that’s a inventive tackle the traditional Margarita and ideal for peak fig season sipping.
This cocktail makes use of all features of the fig, from fruit to stem. Made with a base of blanco tequila, lime juice, Fruitful Mission fig liqueur, and house-made, fig leaf-infused Cointreau, the fig leaf gives a taste paying homage to coconut, making a barely nutty profile that pairs superbly with all the opposite substances.
Getting Figgy With It
Substances
- 1 ½ oz. Blanco tequila
- ¾ oz. Lime juice
- 1 ½ oz. Fig leaf-infused Cointreau*
- ¼ oz. Fruitful Mission fig liqueur
Directions
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Mix all substances and, shake with ice.
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Pressure right into a rocks glass crammed with ice.
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Garnish with figs and a choose and dried lime wheel.
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Salt rim is non-obligatory, however extremely prompt.
Notes
Mix 5 grams of dried fig leaves for each 100 ml. of Cointreau used. Depart the combination in a lined container for 2 days at room temperature to infuse. As soon as infused, pressure out the solids with a fantastic strainer or espresso filter. (Can substitute ¼ oz. Cointreau and ¼ oz. coconut rum if unable to make use of fig leaves.)
John Shelton, bar supervisor at Mileta in Lexington, KY, created this recipe.
The submit Behind the Beverage: The Getting Figgy With It from Mileta in Lexington, KY. appeared first on Beverage Data Group.
