To make the fig & pear infused bourbon:
- 4 1/4 cups bourbon
- 2 figs, seeded and sliced
- 2 pears, seeded and sliced
- 1 vanilla bean, seeds scraped

Combine the bourbon, figs, pears and vanilla bean seeds and pod in an airtight container. Let infuse in the refrigerator for at least 2 weeks but no more than 3 weeks. Strain.

For the drink:
- 1 oz bitter orange digestif, such as Campari
- 1 oz sweet vermouth
- 1 slice orange, for garnish

Combine 2 ounces of the infused bourbon, the digestif and sweet vermouth in a mixing glass. Stir for 90 seconds, and then strain into a chilled martini glass. Garnish with a slice of orange.


- 3/4 oz simple syrup
- 8 fresh mint leaves, plus 1 sprig, for garnish
- 3 lemon wedges
- 2 oz bourbon

Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.

Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.

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