Lead Bartender Brooke Huemann + Owner Victor Pereira, Aguardente, Providence
I remember spending afternoons as a boy eating endless fresh figs from the tree. I wanted to relive and share that moment with our guests at Aguardente. Figs are a staple in Portuguese cuisine and if you can find a true fig jam from the Azores like the one we use, your cocktail will be all the better.
Ingredients
- 2½ ounces Wild Snow Dog Dry Gin
- 3 bar spoons Quintal dos Acores Fig Purée*
- ¾ ounce fresh lemon juice
- 1 ounce honey-sage syrup**
- 1 fresh sage leaf for garnish
Preparation
Add ingredients (except garnish) into a bar tin, add ice, shake vigorously for 15 seconds and strain into a chilled cocktail glass. Gently rub the sage leaf to release its oils and use to garnish.
*Available at Portugalia in Fall River, MA.
**Honey-Sage Syrup In a small saucepan, combine 1 cup water, ½ cup honey, 10 sage leaves and bring to a boil, then stir and let simmer 10 minutes. Cool, fine-strain and funnel into a clean bottle or jar. Refrigerate up to 2 weeks.
