Bourbon Newton
I am all about eating what’s in season. Well, this is a new thing; but the results so far have been fabulous! It has also elevated my cocktail game. Can we say rhubarb & rye?
Strolling though the produce aisle is a whole new adventure. I now look with the eye of what would make a tasty shrub or syrup to try. It’s fig season. I’ve never purchased figs and I’m not even sure if I’ve had them outside of when I snacked on them as a child. I can’t recall if I loved them or not; but what the hey, let’s give them a try. Who knew figs bruised so easily? I had NO idea. None. I swear from the time I picked them at the store and made the syrup later that afternoon, they were bruised.
I made a fig simple syrup and add it to the bourbon – the results: tasty. Mild. If you love the taste of figs, I suggest reducing the fig syrup so that it is thick which amplifies the intensity of the flavor.
The results: If you love figs, you will love the syrup with a medium proof bourbon. I’d stay away from a high proof bourbon; it would overwhelm the softness of the fig syrup. Not sure this will become a regular in my repertoire but that’s part of the fun for me, figuring out what works and what doesn’t.
Cheers!
~Kimberly Elise
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