Lifting a Leaf on Fig Daiquiri from 'Tipsy Texan'

Our first excerpt  from 'Tipsy Texan' was Strawberry Lime Rickey...

Strawberry daiquiri has become so common, here's a fresh alternative from Tipsy Texan: Spirits and Cocktails from the Lone Star State (Andrews McMeel Publishing, June 2013) by David Alan, the Tipsy Texan .

Fig Daiquiri

There is a sexiness to figs that borders on the obscene; no wonder their leaves were used by censors of ancient art to cover, ahem, objectionable parts. Figs grow especially well in central Texas, if you can keep them away from the squirrels and other critters long enough to let them ripen for picking. The taste of fresh figs when you eat them raw is not just fruity, but also earthy, vegetal, and primordial. When used in cocktails, their sweetness comes forward—any number of classic cocktails can benefit from the addition of a few ripe figs.

4 small or 2 large ripe figs, stems removed, cut in half, plus 1 whole fig for garnish
¾ounce Simple Syrup (page 83)
2 ounces white rum
1 ounce freshly squeezed lime juice

52FigDaiquiri (2)

In the bottom of a mixing glass, muddle the halved figs and simple syrup. Add the rum and lime juice and shake vigorously with ice to chill. Adjust the amount of syrup to taste. Fine-strain into a chilled cocktail glass. Garnish with the whole fig.

(* Recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan- Andrews McMeel Publishing, June 2013- reproduced with permission of publisher)

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