- 2 ounces Fig Infused OYO Michelone Reserve Bourbon Whiskey
- ¾ ounce Carpano Antica Formula Sweet Vermouth
- ½ ounce St. Elizabeth Allspice Dram
- 3-4 drops Bitter Wife Cocoa Berry Fig Bitters
- 1 dropper full House Made Cigar Tincture**
Combine all the ingredients in a mixing glass and stir thoroughly with ice. Using a julep strainer pour stirred ingredients into a chilled coupe glass. Garnish with fig slices and/or your choice of spices and herbs.
*Fig Infused OYO Michelone Reserve Bourbon
In a jar or sealable glass container add 6 to 8 dried figs, sliced. Fill container with bourbon. Allow infusing for 48–72 hours, though longer is fine. Strain out figs and particles from bourbon using a double strain (tea strainer) or towel. If time is of the essence, 4–5 slices of fig can be muddled per cocktail.
**House Made Cigar Tincture
In a jar or sealable glass container, add a high-proof neutral spirit (100 proof, if available). A mason jar is perfectly fine as a tincture is used more like a bitter and a little goes a long way. Add a heavy ratio of a tobacco of your choice. A sweeter cigar tobacco works well here. Hint: Adding a bit of heat at the onset helps fuse these flavors, even if just on the stovetop for 5 minutes before adding to the jar. Utilizing a sous vide machine makes this a one-hour process and truly mates the flavors. Allow to marinate in the jar for 48–72 hours otherwise.
Editor’s Note: All of the spirits listed here can be found at Weiland’s Market, or Giant Eagle Market District. As always, call ahead to make sure they have it in stock.