Diablo Otoño
Figs and tonic. Autumn in a highball, and far less sweet than it sounds.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| tequila | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Fig Cordial | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fig liqueur | 1 teaspoon5 ml |
| Tonic water |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
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Preparations
Preheat the oven to 350 F. Place 15 quartered figs on a parchment-lined baking sheet, drizzle 3 ½ oz honey over them, and then sprinkle 1 ¾ oz walnuts around the pan. Place the pan in the oven and bake for 10 minutes. While the figs and walnuts are in the oven, place the Fig Leaf Syrup in a saucepan and warm it over medium heat. When the figs and walnuts are done, remove them from the oven, add them and the honey from the pan to the warmed Fig Leaf Syrup, and stir to combine. Let the cordial cool completely, then strain before using or storing.
Place 30 fig leaves in a container and pour 3 cups warm Simple Syrup (see source page 26) over them. Steep for 30 minutes and strain before using or storing.
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Put three ice spheres in the Collins glass. Add all ingredients, except the tonic water, and stir until cold.
- Top with tonic water.
Mixology by Whiphttps://mixologybywhip.com/recipes/diablo-otono
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