Figgy Pudding Cocktail

Figgy Pudding Cocktail

Figs and sage are a flavour match made in heaven! Any type of fig jam or spread works here, including those flavored with citrus or other fruits. Serve leftover fig jam with a cheese board, or spread it on raisin bagels or toast.

Ingredients:

1 tbsp (15 mL) fig jam
1 dried fig, halved
3 fresh sage leaves
1 1/2 oz aged or spiced rum
3 to 4 oz chilled ginger beer, such as Fever-Tree
Dried ginger slices and figs (or fig cookies) to garnish

Directions: 
In the bottom of a cocktail shaker, muddle jam, fig and sage until
sage is fragrant and mixture is combined. Fill cocktail shaker with
ice and add rum. Shake until thoroughly chilled, at least 15 seconds.

Strain mixture through a cone-shaped fine cocktail strainer into a
cocktail coupe. Top with ginger beer. Garnish with dried elements or
slices or cubes of fig cookie threaded onto a cocktail pick.                                                          Makes 1 Drink

Kingston Mule

 

Kingston Mule

This cross between a Mojito and a classic Mule is light, refreshing and exactly what you want to drink on a sweltering summer day.
Ingredients:
1 1/2 oz Appleton Estate 8 Year Old Reserve Rum
1/2 oz fresh lime juice
6 fresh mint leaves
2 scoops of lemon sorbet
4 oz Fever-Tree ginger beer
1 mint sprig to garnish
1 piece of candied ginger to garnish

Directions:
Add rum, lime juice, mint leaves and lemon sorbet to a blender and mix on medium for 15 seconds. Pour into a chilled rocks glass. Add ginger beer and garnish with mint and candied ginger on a pick.
Makes 1 drink

Celebration Punch

Celebration Punch

It’s time to celebrate! To commemorate a special occasion, I raise a glass to you, dear readers. Ten ingredients combine to make one truly delectable beverage.  Flavors warm and spicy, crisp and cool, all at once. In keeping with our ongoing kitchen pantry preserve/ cocktail experiments, we use fig jam here to special effect, a subtle note that captures the essence of the season, and lingers on the tongue with a silky mouthfeel.
Ingredients:
½ gallon unfiltered apple juice
6 cardamom pods, crushed
2 cinnamon sticks
2 star anise pods
2 tablespoons fig jam
2 cups bourbon
2 12-ounce bottles ginger beer
5 oranges (use 4 to make 2 cups freshly squeezed orange juice and slice 1 into wheels for garnish)
½ cup crystalized ginger, sliced
10 dashes Angostura bitters
Directions:
Pour the apple juice into a large pot. Add the cinnamon sticks, cardamom and star anise and let simmer for about 20 minutes. Add the fig jam and stir to dissolve. Remove from heat and let cool, then transfer to the refrigerator to chill for several hours or overnight.

Pour the spiced apple juice into a large punch bowl or pitcher, using a strainer to remove the whole spices. Add the bourbon, ginger beer and orange juice and mix well. Top with the crystalized ginger, orange slices and bitters. Add ice to serving glasses if desired. Serves 8.