¾ ounce fig puree
½ ounce Averna
1½ ounces cinnamon-infuded Bourbon
1 ounce sweet cream
2 dashes plum bitters
½ teaspoon pink peppercorns ground
½ teaspoon brown sugar
Cinnamon ground (for garnish)
- Combine fig puree, Averna, cinnamon-bourbon, sweet cream and plum bitters in a cocktail shaker with ice.
- Shake vigorously.
- Combine peppercorns and brown sugar on a plate, then dip glass to rim.
- Strain cocktail into a glass
- Sprinkle with cinnamon on top
- from Kelsey Schulz, Beverage Director The Cocktail Club, Charleston, SC