The Cinnamon Fig

January 4th, 2012 § 0 comments


3 ounces bourbon
½ ounce lemon juice
1 ounce cinnamon stick black pepper syrup (recipe follows)
1 ounce sweet cinnamon vinegar (recipe follows)
1 tablespoon fig compote (recipe follows)


Place all the ingredients in a shaker filled with ice and shake vigorously. Strain into an old fashioned martini glass and garnish with a lemon peel.

Cinnamon Black Pepper Syrup

Makes 2 cups


1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
2 cinnamon sticks, smashed


Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

Sweet Cinnamon Vinegar

Makes 1 cup


1 cup apple cider vinegar
2 cinnamon stick, smashed
½ cup dark brown sugar


Place the apple cider vinegar and cinnamon in a small saucepan and bring to a boil. Turn the heat down to a rolling low boil and let reduce by half. Add the brown sugar and stir well. Bring to a boil again and then again reduce heat but this time to a slow simmer. Allow to simmer for about 10 minutes until the mixture is thick. Take off heat and let stand to cool for 5-10 minutes and then strain. Store in the refrigerator for up to five weeks.

Fig Compote

Makes 2 cups compote


1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)


Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.

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