At the Lobby Bar of Rosewood Castiglion del Bosco, a luxurious retreat nestled in the rolling hills of Montalcino, mixology is all about celebrating the local flavors. Bar Manager Raffaele Francesco Orlando and his talented team of young mixologists have curated a drink menu that draws directly from the estate’s garden, giving each ingredient its moment in the spotlight by naming the cocktails after them.
For example take Fig, a creative twist on the classic Old Fashioned, perfect for after dinner. Infused with the warm, rich notes of tonka bean, this bourbon-based cocktail is elevated by an oleo saccharum and a homemade bitter. The finishing touch? A delicate slice of fresh fig, bringing the flavors of the land directly to your glass.
Fig Cocktail, The Go-To After-Dinner Recipe
Ingredients
- 50 ml Tonka Bean-infused Bourbon
- 10 ml Fig Oleo Saccharum
- 3 Drops Homemade Tonka Bitters
Tonka bean infused bourbon
- 700 ml Bourbon
- 1.4 g Tonka Bean
Grate 1.4 grams of tonka bean for every 700 ml of bourbon. Let it infuse at room temperature for 48 hours, then strain the mixture at the end of the process.
Fig oleo saccharum
- 500 g Figs with skin
- 500 g Sugar
Take the 500 g of figs and 500 g of sugar, place them in a container, and muddle until they reach an almost liquid consistency. Let the mixture rest for 30 minutes. Transfer the mixture into vacuum-sealed bags and cook in a sous-vide roner at 70 degrees Celsius for 2 hours. At the end of the process, strain the mixture.
Tonka bitters
Make a tonka bean tincture and add 15 ml of it to 100 ml of a classic bitters base, such as Angostura.
Method
In a mixing glass with ice, add all the ingredients and strain into a chilled glass with a chunk of ice.
Garnish
A fresh fig wedge
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo courtesy Rosewood Castiglion del Bosco
