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1 glass

  • 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)
  1. Combine fig puree, Averna, cinnamon-bourbon, sweet cream and plum bitters in a cocktail shaker with ice.
  2. Shake vigorously.
  3. Combine peppercorns and brown sugar on a plate, then dip glass to rim.
  4. Strain cocktail into a glass
  5. Sprinkle with cinnamon on top
  • from Kelsey Schulz, Beverage Director The Cocktail Club, Charleston, SC

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