The cocktail menu at 70 Park Avenue's Silverleaf Tavern features an ingenious twist on the classic Manhattan: The Madison Square. Homemade fig syrup brings a deep, complex sweetness to the standard bourbon and sweet vermouth, while a dash of aromatic lavender bitters balances the drink with a fresh, floral note.
Ingredients
For the Fig Syrup
- 4 cups sugar
- 6 figs, roughly chopped
For the Cocktail
- 2 oz. bourbon
- 1⁄2 oz. fig syrup
- 1⁄2 oz. sweet vermouth
- Dash of lavender bitters
- Orange peel, for garnish
Instructions
Step 1
Make the fig syrup: Combine sugar and 1 quart water in a 4-qt. saucepan over high heat; add figs and simmer, about 1 hour and 15 minutes, until reduced by half. Strain, discarding solids; cool and set aside. Makes about 1 pint; syrup will keep, refrigerated, for 2–3 weeks.
Step 2
Make the cocktail: Stir bourbon, syrup, vermouth, and bitters in an ice-filled mixing glass or mixing tin until very chilled; strain into a rocks glass with a large cube of ice. Garnish with orange peel.
- Make the fig syrup: Combine sugar and 1 quart water in a 4-qt. saucepan over high heat; add figs and simmer, about 1 hour and 15 minutes, until reduced by half. Strain, discarding solids; cool and set aside. Makes about 1 pint; syrup will keep, refrigerated, for 2–3 weeks.
- Make the cocktail: Stir bourbon, syrup, vermouth, and bitters in an ice-filled mixing glass or mixing tin until very chilled; strain into a rocks glass with a large cube of ice. Garnish with orange peel.
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