We are still unpacking after our return from New York. And of course the suitcase is full of cocktail related findings. We bought a barspoon from Cocktail Kingdom, the current menu of Dead Rabbit, new jiggers and some cocktail books. One of the books bought is Carey Jones’s Brooklyn Bartender, a book packed with recipes, facts and inspiring photographs. We also brought home PDT’s big collection of recipes, and we immediately wanted to try Lindsay Nader’s Figetaboutit from this book, a whiskey and fig cocktail which tasted so good, and actually fitted inside our suitcase!
2 oz bourbon
0,75 oz lemon juice
0,25 oz amaretto
1 barsppoon fig jam
2 dashes Angostura Bitters
Shake with ice, strain and pour into coupe.
